To start, preheat your oven to 350°F (180°C) and prepare your baking tin. Grease the pan with coconut oil and line it with parchment paper. This will help the cake come out easily and prevent sticking.

In a large bowl, combine all of the wet ingredients and mix them well.

Then add the dry ingredients to the wet ingredients and whisk them together until you get a smooth batter.

Wash and dry your blueberries. Then toss them in a bowl with a few tablespoons of flour until they are lightly coated in the flour. This will help prevent them from sinking to the bottom of the cake when the cake is baking.

Once the blueberries are tossed in the flour, fold them into the batter.

Pour the batter into the prepared pan and level out the top. Bake the loaf for 60-65 minutes at 350°F. I baked my loaf for exactly 60 minutes, but your oven or pan might differ.

While the loaf is baking, prepare the frosting. In a small or medium bowl, whisk up the cream cheese, powdered sugar, vanilla, and lemon zest. Refrigerate the frosting.

When the loaf is done baking, remove it from the oven and let it cool in the pan for 10 minutes at room temperature before transferring it to a wire rack to cool completely.

Make sure the loaf has completely cooled off, then add the cream cheese frosting on top. Note: If the cake/ loaf is still warm, the frosting might melt off.

Slice the loaf and enjoy! Transfer the leftovers to an airtight container or wrap them in plastic wrap and store them in the fridge.