Preheat oven to 350F and grease an 8x8 pan with nonstick spray.

In a large bowl, whisk together eggs, coconut oil, honey, and vanilla. Add in lemon zest and lemon juice.

In a small bowl, stir together almond flour, baking powder, baking soda, and salt.

Add dry ingredients to wet and stir until combined.

Fold in blueberries until evenly dispersed. Pour into greased pan.

Make crumble by stirring together all ingredients in a small bowl. Sprinkle evenly over top of unbaked lemon blueberry dough.

Bake for 40-45 minutes or until center comes out clean with toothpick.

Make glaze by whisking ingredients together.

Once cake is cooked, drizzle glaze on top.

Store on counter for 3-4 days.