Preheat oven to 180° C. Line a 16 cm springform cake tin with baking paper.
In a large bowl, mix together the dry ingredients: 1-to-1 Bob's Red Mill baking flour, ground almonds, baking powder, turmeric powder, and chia seeds.
Add rice milk, lemon juice, and maple syrup to the bowl with dry ingredients. Stir until well combined using a whisk or a rubber spatula. Add 6 tablespoons of coconut oil and again, stir well until all is well combined. Adjust sweetness if needed.
Gently fold in fresh blueberries.
Pour the batter into the prepared cake tin and bake for approx. 40-45 minutes.
Remove from the oven and let it cool down.
Lightly dust it with powdered sugar or powdered xylitol.
Decorate with blueberries.