Preheat the oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment paper.

Add the eggs, pure maple syrup and vanilla extract to a large mixing bowl and mix until the wet ingredients are well-combined.

In a separate bowl, stir together the almond flour, tapioca flour, baking powder and sea salt until the dry ingredients are well combined.

Pour the dry ingredients into the bowl with the wet ingredients and mix until a smooth batter forms.

Transfer the blueberries to a bowl with 2 teaspoons of tapioca flour and toss until the blueberries are coated with flour. This will prevent them from sinking to the bottom of the bread during the baking process.

Fold the blueberries into the bread batter until they are evenly distributed throughout the batter. If you’re adding lemon zest, do so at the same time as adding the blueberries.

Pour batter into the prepared baking dish. If you’d like, top the batter with extra blueberries. Cover the bread pan with aluminum foil and bake on the center rack of the preheated oven for 60 to 75 minutes, or until the bread tests clean in the center.

In order to check baked goods for doneness, I take the internal temperature. To do so, simply insert a digital thermometer into the center of the bread. If it is over 190 degrees Fahrenheit, it is fully cooked. Breads have the best texture when they are baked to 190 to 205 degrees Fahrenheit. So for the best results, be sure to employ the thermometer method so that this moist and fluffy quick bread turns out with marvelous texture!

Allow the bread to cool completely to room temperature before slicing and serving.