• Preheat the oven to 350°F (176C). Oil a small 6.6*3.5 loaf pan. You can use a larger loaf pan if you like but the top will not be rounded after baking.
  
• In a large bowl, stir together all of the dry ingredients.
  
• In a separate bowl, mix all of the wet ingredients.

  Fold in the blueberries once the mixture is combined. Slowly incorporate into the dry mixture taking care to not mix vigorously and damage the whole berries.
  
• Transfer the batter into the loaf pan. Carefully smooth the top without pressing to hard.
• Bake for 40 minutes and check for browning. If it is getting too brown, lightly tent with foil and bake for 15-20 more minutes until done. Do the toothpick test to make sure it comes out clean.

  Let cool COMPLETELY on a wire rack before attempting to remove it from the pan. Serve or continue on to glaze.
  

Optional Glaze

• In a small bowl, make the glaze by whisking ½ cup allulose and 2 tbsp lemon juice. If glaze is not thick enough for your liking, add more sweetener a bit at a time until you get the consistency you want. Once the bread has cooled, drizzle the lemon glaze over it and serve.