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Preheat oven to 350. Line the bottom of a 8 ½" spring-form pan with parchment paper (you can also use a regular, round baking dish).
Cream butter and first amount of sweetener until light and fluffy. Beat in eggs, one at a time. Beat in vanilla.
Mix coconut flour and baking powder together in a separate bowl. Add to wet ingredients and mix thoroughly.
Spread batter into prepared pan and set aside.
For the filling, whip sour cream, eggs, vanilla, and sweetener together until creamy. Pour over batter in pan. Distribute blueberries evenly in filling.
Bake for 35-40 minutes. The middle will not look quite set, but that's okay. It'll be perfect after it cools.