Grate the lemon’s skin to obtain its zest without the pith.
Put vegetable oil, coconut milk, erythritol and zest in a bowl. Mix.
Add oat flour, starch and baking powder.
Before mixing, add blueberries and cover with flour.
Stir until achieving a lump-free texture.
Transfer to a 3×6-inch loaf pan (ideally a silicone loaf pan).
Bake at 400°F for about 35 minutes or until, when inserting a toothpick, it comes out clean.
Optionally, before putting in the oven, add blueberries and sliced almonds.
Recipe by: @cocinoconplantas
