• Preheat the oven to 350 degrees Fahrenheit and line a 9 x 5 inch pan with parchment paper and lightly grease. 

Make the Jammy Blueberries

• In a medium microwave safe bowl, heat ½ cup of blueberries in 20 second increments, stirring after each time, smashing with the back of a fork, until they are soft, liquidy and jammy. This took me about a minute.

  Scoop out any large skin with a spoon or strain through a mesh colander. Set aside to cool.

Prep the Lemons

• Wash and dry the 6 lemons. Zest 5 lemons.

  Take 3 lemons, cut them in half and juice them. Make sure to remove any seeds if they get in the juice.

  There should be about 3 tablespoons of juice. If there isn't enough, juice another other lemon.

Make the Lemon Blueberry Loaf

• In a large bowl, with a whisk, mix together the 1 ¾ cups plus 2 tablespoons gluten free flour, the ¾ cup sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, the ¼ teaspoon kosher salt and the 3 tablespoons lemon zest. Set aside.
• In a medium bowl, mix the 2 rounded tablespoons of cornstarch (26 grams) with 3 tablespoons water until it is thin and watery. It will be thick and tacky at first.
• In a large measuring cup, measure out the 1 cup plus 2 tablespoons of milk. Add in 3 tablespoons lemon juice, cornstarch water, the ⅓ cup plus 2 tablespoons vegetable oil and the 2 teaspoons pure vanilla extract. Whisk to combine. It may appear chunky; that's normal.
• Using a whisk, slowly mix the liquid ingredients into the dry until just combined. When the batter gets too thick, switch to a spatula.
• Take the 1 cup of blueberries and gently toss them in ½ tablespoon of gluten free flour.

  The using a spatula, gently fold them into the batter.
• Add the batter into a parchment lined 9 x 5 loaf pan; smooth the top with a butter knife.
• Bake in the center rack of the oven at 350 degrees Fahrenheit for 65 minutes until the loaf is risen and springy when gently touched. 

  After removing from the oven, let the cake cool in the pan for about 15 minutes. Then remove from the pan using the parchment paper overhang and let cool completely on a wire cooling rack. 

Make the Blueberry Glaze

• In a small bowl, whisk together the 1 cup confectioners' sugar, 1 tablespoon of the cooled jammy blueberries and the 1 tablespoon water until combined and smooth.
• Pour the blueberry glaze on top of the cool loaf. If you pour it on a warm loaf cake, the glaze with melt. Let the glaze harden prior to serving. Enjoy!