Combine almond flour, poppy seeds, salt, baking powder, nutmeg, and baking soda in a large bowl.

Heat oil and syrup in a small saucepan on very low heat whisking until combined.

Add the zest and lemon juice.

Set aside to cool a bit, once cooled, add the egg yolks, and whisk to combine.

Beat the egg whites until stiff peaks form.

Add the wet ingredients to the dry and stir with a wooden spoon until combined.

Fold in egg whites.

Once combined, fold in the blueberries.

Pour into a spring-form pan that has been sprayed with a baking spray.

Bake in a preheated oven at 350°F for 45-50 minutes. Cover the cake with tinfoil for the last 10-15 minutes so the top doesn't get burnt.

Let cool completely before topping with icing!