Instructions

• Preheat the oven to 350°F (175°C). Grease a bread pan with oil or line it with baking paper.
• In a mixing bowl, combine the olive oil and coconut sugar and using a hand mixer or whisk (blend really well). Add the lemon zest, lemon juice, vanilla extract, eggs, and almond milk, mixing until smooth.
• In a separate bowl, stir together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined.
• Gently fold in the blueberries with a spatula or wooden spoon to avoid crushing them.
• Pour the batter into the prepared loaf pan, spreading it evenly. You can sprinkle a few more blueberries and some lemon zest on top for decoration.
• Bake in the hot oven for 40 to 45 minutes or until the top is lightly golden and a toothpick inserted into the center comes out clean.
• Let the bread cool in the pan for a few minutes before transferring it to a wire rack to cool completely.