Preheat oven to 350 degrees. Prepare a loaf pan with parchment paper or spray with nonstick cooking spray.
In a large bowl, whisk together almond flour, coconut flour, baking soda and salt.
In a separate large bowl, whisk together eggs, coconut sugar, honey, coconut oil, vanilla, lemon zest and lemon juice. Add dry ingredients to wet ingredients and mix well to combine. Lastly, fold in flour-dusted blueberries.
Pour batter into prepared loaf pan and spread out evenly. Bake for 20 minutes uncovered and then cover with foil, to prevent browning too quickly and bake for an additional 20-30 minutes or until toothpick comes out clean. Allow to cool for about 20 minutes in the loaf pan and then carefully remove from pan and transfer to a wire rack to cool completely.