Blueberry Almond Bundt Cake

1 Preheat your oven to 350 degrees F. Spray a bundt cake pan or 8x8 with cooking spray and set aside.
2 With a standing mixer, whisk together the eggs, coconut oil and coconut sugar.
3 Add in the rest of the wet ingredients and whisk until combined. About 30 seconds.
4 The dry ingredients go in next. Add the GF flour through cinnamon, using only HALF the cinnamon (1/2 tbsp). Whisk until just combined. 
5 In a small bowl, add the blueberries and the other half of the cinnamon (1/2 tbsp). Stir until the blueberries are coated before adding them into the mixture. Whisk once or twice until the blueberries are incorporated.
6 Pour the batter into your prepared baking dish and bake for about 60 minutes (bundt cake) or 45 minutes for the 8x8. Make sure to check with a toothpick! It will seem done on the outside well before it's done on the inside.
7 Let cool completely in its baking dish before placing it onto it's serving dish and glazing.
Glaze
1 Whisk all the ingredients together until smooth (except the almonds). Pour the glaze over the cake before topping with a whole lot of almonds.