Preheat oven to 350° F.
Coat an 8 or 9-inch cake pan with cooking spray.
Sift flour and almond protein powder together in a large bowl. Add xanthan gum, granulated sweetener, baking powder, baking soda and salt. Whisk to combine.
In a separate mixing bowl, beat together eggs, oil, vinegar, vanilla extract, orange zest and orange juice. Slowly pour wet ingredients into the flour mixture and begin to stir, adding the milk last while continuing to stir. Continue to whisk just until the lumps are gone and the batter is smooth. Fold in blueberries. Pour batter into prepared pan and dot the top with more blueberries.
Bake in preheated oven for 30-35 minutes. Check the cake by inserting a toothpick into the center. If the toothpick comes out clean except for a few crumbs, the cake is done and may be removed from the oven. If the toothpick comes out with wet batter on it, bake for an additional 5 minutes and check again.
Once cake is done, allow it to cool for 10 minutes inside the pan then remove to a wire rack to cool completely. Garnish with orange slices and fresh blueberries if desired. Enjoy!