First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch by 4 inch bread pan with parchment paper.

In a large bowl, combine the lemon zest, sugar, gluten free flour, baking soda, and sea salt. Stir together.

Using a hand mixer, add in the butter. Mix until crumbly and until no clumps of butter remain.

Then, add in the eggs, lemon juice, and milk. Stir.

Toss the blueberries in 1 tablespoon of gluten free flour. Then, carefully fold into the batter.

Transfer the batter into the prepared pan. Smooth into an even layer.

Bake for 50 minutes or until a toothpick inserted comes out clean. Allow the bread to fully cool before making the frosting.

Once the bread has fully cooled, make the frosting. Combine the vanilla frosting and jam in a small bowl. Frost the bread and slice!