Preheat the oven to 190C/ 375F. Grease and line an 8.5 x 4.5 x 2.75 inched pan, ensure the parchment paper goes up and over the sides.
In a large mixing bowl, combine the flour, ground almond, and baking powder.
In another large bowl, combine the melted coconut oil, sugar, milk, lemon juice, and lemon zest and whisk together to a thick mix.
Pour the wet mixture into the dry mixture and gently fold it together. Once combined stir in the blueberries.
Transfer the batter into the loaf pan creating a smooth finish. Bake for 45 minutes, check the center with a skewer and cook for a further 10 minutes until it is fully cooked and firm, and golden on top.
Remove from the oven and leave to cool for 5 minutes before using the parchment paper then gently remove from the tin.
Leave to fully cool on a wire cooling rack.
In a small bowl, add the powdered sugar and gradually stir in the lemon juice. The mix should liquify but remain thick.
Drizzle the glaze over the cold and leave a further 10 minutes to set before serving.
