• In a large bowl, mix together the almond flour, baking soda and salt.
• In a separate bowl whisk the coconut milk with the eggs, honey, vanilla, coconut oil and lemon zest, then add the fresh blueberries.
• Using a rubber spatula, gently mix wet and dry ingredients to form a batter being careful not to over mix or the batter will get oily and dense.
• Spoon the batter into an 8½” x 4½” medium loaf pan lined with parchment paper.
• Bake in a preheated oven to 350°F until a toothpick inserted into the center comes out clean, approximately 40 minutes.
• Poke a few small holes across the top of the bread with a toothpick and brush on the lemon glaze.
• Set the pan over a wire rack to cool.

Lemon Glaze:

• Whisk together the fresh lemon juice and honey.