Make compote first (recipe below). Let cool while you make the cake batter.

Preheat the oven to 350ºF. Grease an 8" or 9" round baking pan with coconut oil.

In a large mixing bowl, whisk together the coconut oil, honey, eggs, milk, mashed bananas, and vanilla.

Stir in the almond flour, coconut flour, tapioca flour, salt, and baking soda.

Spread half of the batter onto the bottom of the prepared pan. Dollop cooled compote on the batter, and swirl it in slightly with a knife. Cover with remaining batter and repeat with compote.

Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Let the cake cool.

Combine all ingredients in a saucepan. Bring water to a boil, and then set to simmer for about 10-15 minutes, stirring occasionally, until blueberries start to break down and the mixture thickens. When this happens, remove from heat and place in the refrigerator to cool while you prepare the cake batter.

Keep any extra compote refrigerated and serve with cake!