Grain-free lemon blueberry bread with coconut flour makes a healthy refined sugar-free breakfast or snack.
Preheat the oven to 350 degrees F and line a 9" x 5" loaf pan with parchment paper.
Add all ingredients for the bread except for the blueberries to a blender and blend until combined. The batter will be thick so you may need to stop the blender to scrape the sides a couple of times.
Place blueberries in a bowl or measuring cup and toss with 2 teaspoons of coconut flour. This ensures the blueberries don't all sink to the bottom of the bread during the baking process.
Transfer the blueberries to the blender with the bread batter and carefully stir until well-incorporated into the batter.
Transfer the batter to the parchment-lined loaf pan and smooth into an even layer (again, the batter will be thick! This is normal).
Bake on the center rack of the oven 40 to 50 minutes, until bread is golden-brown and tests clean. I bake for 40 minutes, turn off the oven, then leave the bread in the warm oven for another 5 minutes.
Remove bread from oven and allow it to cool at least 40 minutes.
If making the optional glaze, add the coconut butter and pure maple syrup to a small bowl or ramekin and microwave in 10 second increments, stirring between, until melted (it took me 10 seconds, since my coconut butter was already soft).
Pour the glaze over the bread and spread evenly. The glaze will be thick!
Slice the bread and serve.