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Preheat oven to 350℉. Line an 8x4 inch loaf pan with parchment paper.
In a large bowl, add in the eggs, olive oil, heavy cream, lemon zest, lemon juice, vanilla and whisk together until smooth. Next add in the almond flour, coconut flour, baking powder, salt, sugar and mix until combined -mixture will be thick. Fold in the blueberries. Transfer mixture into the loaf pan and spread out evenly. Add extra blueberries in top, pressing gently. Bake for 45 minutes or until toothpick comes out clean and golden in color. Allow to set in pan for 15 minutes then transfer to wire rack and let COOL COMPLETELY.
In a small bowl, whisk together the powdered sugar, heavy cream and lemon juice until smooth. If glaze is too thin then add in more powdered sugar to thicken it out.