Preheat your oven to 350 degrees F. Line an 8x4 inch loaf pan with parchment paper or spray it generously with nonstick cooking spray.
In a large mixing bowl, combine the dry ingredients: almond flour, coconut flour, baking soda, and salt. Whisk them together until they’re well mixed.
In a separate large bowl, whisk together all the wet ingredients: eggs, maple syrup, lemon juice, and lemon zest. Mix well until everything is fully combined.
Add the dry ingredients to the wet mixture. Gently mix them together until just combined.
Fold in the fresh blueberries with a spatula.
Pour the batter into the prepared loaf pan and spread it out evenly.
Place the loaf pan in the oven and bake for 40 to 50 minutes until a tester comes out clean.
Allow the loaf to cool completely in the pan before removing it.
In a small pot over low heat, combine the coconut milk, lemon juice, raspberry jam, and lemon zest. Stir until well-combined and smooth.
Drizzle the glaze over the cooled loaf, and garnish with zest and crushed freeze-dried raspberries.
