• Preheat oven to 350 degrees F.
• Grease a loaf pan and place a piece of parchment paper on the bottom of pan.
• Combine almond flour, coconut flour, baking soda, and salt in a large bowl.
  1 ½ cups almond flour, ¼ cup coconut flour, 1 teaspoon baking soda, ¼ teaspoon salt
• In a separate bowl, whisk together eggs, coconut oil, honey/maple syrup, and lemon juice until combined.
  4 large eggs, ½ cup coconut oil, ⅓ cup raw honey or organic maple syrup, 3 tablespoons lemon juice
• Add wet ingredients to the dry and mix just until blended well.
• Spread one third of the batter into the bottom of pan.
• Sprinkle ⅓ of the blueberries on top.
  1 cup fresh blueberries
• Repeat with another third of the batter and third of the blueberries.
• Repeat one more time with the remaining batter and berries.
• Bake 32-37 minutes, until toothpick inserted into center comes out clean.
• Cover with foil if the top begins to brown too much.
• Remove from oven and allow to cool before removing it from the pan..

Make the glaze

• In a small bowl, add the confectioners sugar and milk and whisk until there are no lumps.
  ½ cup confectioners sugar, 3-4 teaspoon milk
• Then drizzle the glaze over top of the entire cake.