Gluten Free Lemon Blueberry Cake with Blueberry Glaze

Preheat the oven to 350°F (175°C). Grease an 8-inch/20 cm round cake pan with oil or line a 9 x 5-inch/23 x 13 cm loaf pan with parchment paper.
In the large mixing bowl, whisk together the eggs, coconut sugar, olive oil, yogurt, lemon juice, lemon zest, and vanilla extract until smooth.
In the medium mixing bowl, combine the almond flour, tapioca flour, baking powder, baking soda, and salt. Stir to blend. Pour the wet ingredients into the dry mixture and whisk until a smooth batter forms. Fold in the blueberries with a rubber spatula. Scrape the batter into the prepared pan and smooth the surface.
Bake for 40 to 45 minutes, or until the top feels firm to the touch and a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 15 to 20 minutes, then transfer it to a wire rack and allow it to cool completely.
Place the blueberries in a microwave-safe bowl and heat in 30-second bursts until soft and juicy. Set a fine-mesh sieve over a bowl and pour the mixture through, pressing with a spoon to extract the juice. Discard the skins. Whisk the powdered sugar and lemon zest into the blueberry juice. Add water, 1 teaspoon at a time, until the glaze is smooth and pourable.
Once the cake is completely cool, pour the glaze over the top and spread it evenly with a rubber spatula. Garnish with additional lemon zest, if desired.
Store the cake at room temperature for up to 3 days, or refrigerate in an airtight container for up to 1 week.

INGREDIENTS