Preheat your oven to 350°F (175°C) for even baking.
Grease your loaf pan with coconut oil or line it with parchment paper.
In a large mixing bowl, whisk together the eggs, maple syrup, and vanilla extract until well combined.
In a separate bowl, mix the almond flour, tapioca flour, baking powder, and sea salt until evenly distributed.
Gradually add the dry mixture to the wet mixture, stirring gently until fully combined.
Gently fold in the blueberries and lemon zest (if using) with a spatula.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
Allow to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
