Blueberry Lemon Loaf

1. Preheat oven to 350º F, and line a bread pan with parchment paper. 
2. Add eggs, coconut oil, yogurt, coconut sugar, vanilla, 2 tablespoons lemon juice, and lemon zest to a large mixing bowl. Combine with an electric mixer until smooth.
3. If using frozen blueberries, toss in gluten free flour, and add to bowl. Add in baking soda, and mix until well combined and smooth.
4. Pour mixture into bread pan, and set aside.
5. Place 1/2 cup water in a baking sheet, and place on bottom rack. 
6. Place bread mixture on next rack up in the oven, and bake for 70-80 minutes, or until toothpick comes out clean.
7. Remove from oven, and allow to cool.
8. Top with icing (see instructions below), cut into slices, and enjoy!

Vanilla Glaze *see notes

1. Melt coconut manna and coconut oil on low heat in a small saucepan on the stovetop, stirring constantly.
2. Add in maple syrup and vanilla, and mix until well combined. 
3. Pour over cool Blueberry Lemon Loaf.