If your coconut oil is solid, melt in the microwave for 20-30 seconds, leave to cool

Add the blueberries to a small bowl and add 1 teaspoon of flour. Toss them around to ensure they're all coated

Add the rolled oats to a blender and blend to make a fine oat flour - give it a quick shake half way through to ensure all the oats are blended

Preheat oven to 350℉ / 175℃ In a large bowl add the wet ingredients - eggs, lemon zest and juice, milk, yogurt, vanilla and honey. Whisk together. Once the coconut oil has cooled down, also add this in

Add the dry ingredients - oat flour and a pinch of salt, stir through gently until well combined. Then add the baking powder and fold it through

Add the blueberries and fold them through with a rubber spatula - it will look quite thick

Pour the batter into a loaf pan lined with parchment paper. Tap a few times and level the top with a spatula or the back of a spoon

Garnish the top with the remaining blueberries and gently poke them into the batter

Bake for 45-55 minutes (depending on your oven strength). The top should be lightly golden brown, test the middle with a toothpick to ensure it’s not wet

Remove from oven and leave in the loaf pan for 5 minutes then transfer to a cooling rack - removing the parchment paper. Allow to cool for 15 minutes

* if it's too runny slowly add more sugar, if its too thick slowly add more lemon juice 1 teaspoon at a time

Once the cake has completely cooled, drizzle the top with the lemon glaze. Slice up your delicious Lemon Blueberry Bread and enjoy!