Method

1. Preheat the oven to 170°C and grease and line a 20x20 cm baking tin.
2. Melt the coconut oil and white chocolate together until smooth. Set aside.
3. In a bowl, whisk together the maple syrup, eggs, and vanilla.
4. In another bowl, combine the almond flour and plain flour. Add the wet mixture, then fold in the melted white chocolate until just combined.
5. Divide the batter evenly into two bowls:
   - Stir matcha powder into one bowl.
   - Stir melted blueberries into the other.
6. Spoon alternating dollops of each batter into the tin to create a marbled effect.
7. Bake for 20- 25 minutes, or until the edges are lightly golden. Allow to cool completely before frosting.

Optional Glaze

8. Mix icing sugar with a small amount of juice from extra melted blueberries to create a soft pink glaze. Drizzle over cooled cake and enjoy.