Prepare the Cake Base: Preheat the oven to 350°F (175°C). Cream butter and sugar, add eggs, then mix in almond flour, all-purpose flour, and baking powder.
Bake the Cake: Pour batter into a greased 9-inch cake pan. Bake for 25-30 minutes or until a toothpick comes out clean. Let it cool completely.
Make the Blueberry Filling: In a saucepan, combine blueberries, sugar, cornstarch, and lemon juice. Cook over medium heat until thickened. Let it cool.
Prepare the Chantilly Cream: Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Assemble the Cake: Slice the cooled cake horizontally into two layers. Spread blueberry filling on the bottom layer and cover with the top layer.
Frost the Cake: Generously spread Chantilly cream over the top and sides of the cake using a spatula.
Garnish and Serve: Decorate with fresh blueberries and almond slices. Chill for 1 hour before serving for best results. Enjoy!
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