• Preheat oven to 350. Spray 8½-inch x 4-inch bread pan with olive oil.
• In a bowl, mix flour, salt and baking powder.
• In another bowl, combine the sugar and lemon peel.
• Rub together with your fingers until the mixture feels like sand.
• Then add to the dry ingredients and mix well.
• In a second bowl, combine the buttermilk, coconut oil, eggs, lemon juice, and vanilla extract.
• Mix well and then slowly add to the dry ingredients.
• Gently fold in the fresh blueberries, and don’t overmix.
• Pour the mixture into the bread pan. Bake 65-70 minutes until a toothpick comes out clean.
• Cool on rack for 15 minutes, then remove the cake from the loaf and continue to cool.

To make the lemon glaze

• In a bowl, mix the powdered sugar and lemon juice.
• Spread onto the cooled blueberry loaf.