Combine all ingredients except for the blueberries in a large bowl using your pastry blender, or a mix master
Gently stir in blueberries (trying not to squish them)
Grease your bread pan (I used coconut oil) or line a bread pan with parchment paper
Transfer batter to bread pan and press down evenly with a spoon
Bake for 50-60 minutes (until a tooth pick comes out clean and the bread is cooked through)
Remove from oven and let sit for at least 2 hours (I usually let it sit overnight)
Remove from pan and if adding icing move to the next steps, otherwise cut, serve and enjoy!
Icing
Place a small saucepan on the stove on low heat.
Add all the ingredients to the saucepan and heat until melted.
Stir well to combine.
Using a spoon spread the icing on top of your loaf of bread.
Let cool, cut, serve and enjoy!
Notes
I let this bread cool for at least two hours, or preferably overnight, before removing from the pan and icing. This allows it to set up enough to not fall apart.