Preheat oven to 350 degrees. Line an 8 inch round or square baking pan with parchment on the bottom and grease the bottom and sides.

In a small bowl, combine the almond flour, flour and baking powder. Set aside.

In a large bowl, combine the eggs and sugar with a mixer until light in color and creamy. Add the butter, then the lemon juice, zest and almond milk. Finally add the flour mixture a little at a time on a slow speed with your mixer. Once it is combined well, pour it into your prepared baking pan.

Bake for 45-55 minutes. Check to see if it is browning once it has baked for 35-40 minutes. You may want to loosely cover it with aluminum foil to prevent too much browning. It is done when the center is set and puffed up in the center. Serve warm or at room temp with Blueberry Sauce and Amaretto Whipped Cream (see below).

While the cake is baking, place all ingredients for the blueberry sauce in a small pot over medium heat. Allow the sugar to dissolve and the blueberries to burst. Stir from time to time. This should take about 20 minutes. Let sit at room temp until ready to serve.

For the Amaretto Whipped Cream: Combine all ingredients in a small bowl and whip to stiff peaks on the high speed of your mixer.