Preheat oven to 350 degrees and have a 10" pie dish ready.
In a small pot over medium heat, melt coconut oil. Add 2 cups of blueberries with 1/8 cup of the sugar of choice and stir often for about 5-8 minutes until it becomes like a jam texture.
Remove the pot from the heat, stir in the remaining blueberries, reserved 1/8 cup sugar and the rest of the filling ingredients. Stir to ensure all the blueberries are coated.
Meanwhile, in a large bowl mix the dry ingredients together.
Then mix the wet ingredients in until it becomes like a thick batter (scrape down the sides).
With a spoon, drop down the batter starting in the center and work your way outwards to the edge. Leave a 1" gap around the edge as the batter will expand as it bakes. Bake for about 30-35 minutes and let stand for 10 min on a wire rack.
Serve warm and with coconut whip cream if desired (click the link above and in the recipe notes below to see the video of how to make it).