Lemon blueberry cake

Zest the lemons; set aside. Juice the lemons. You will need 1/2 cup of juice. Place the juice into a small saucepan and slowly bring to a boil. Reduce heat and simmer until the juice is reduced by half yielding 1/4 cup. Place the juice in a bowl and set aside to cool. Cream together the olive oil, sugar, and lemon zest in the bowl of a stand mixer fitted with a paddle attachment. Add in the eggs one at a time and mix until the mixture is smooth. Add in the almond milk and lemon juice and mix. Add in the gluten free flour, baking powder, and salt. Mix on low speed just until the dry ingredients are incorporated then turn the mixer off. Using a silicone spatula fold the ingredients together until a smooth batter forms (this should only take a few turns of the spatula). Place the frozen wild blueberries into a small bowl and toss with one tablespoon of gluten free flour. Opt for the smaller, wild blueberries instead of the larger, cultivated variety. Wild blueberries have an intense flavor and are nutritionally superior. Spoon the berries (leaving any loose flour behind) into the batter. Fold the berries into the batter gently and only a few times. Over mixing the berries will create a purple-tinted batter. Pour the batter into the prepared loaf pan. Bake on the middle rack of the oven for 60-65 minutes or until a cake tester inserted into the middle of the loaf comes out clean. Allow the loaf to cool in the pan for 30 minutes then transfer to a cooling rack by lifting up on the overhanging parchment paper. Cool completely. You can also place the loaf in the refrigerator to speed this process along. Once the loaf has completely cooled, stir together the powdered sugar and 3 teaspoons of freshly squeezed lemon juice until a smooth glaze forms. Pour the glaze over the top of the loaf and gently spread toward the edges. Allow the loaf to sit for 15 minutes before slicing.