Preheat your oven to 350°F (175°C) and prepare an 8.5 x 4.5-inch loaf pan by greasing it lightly with oil and lining the bottom and sides with parchment paper.

In a medium bowl, whisk together almond flour, cornstarch, baking powder, and fine sea salt until fully combined.

In a small bowl, toss fresh blueberries with a tablespoon of cornstarch and set aside.

In a large bowl, whisk together eggs, granulated sugar, lemon zest, lemon juice, vegetable oil, milk, and almond extract until combined and frothy.

Gently mix the dry ingredients into the wet mixture until just combined, then fold in the blueberries.

Pour the batter into the prepared loaf pan, smooth the top, and bake for 45-50 minutes or until a toothpick comes out clean.

Allow the bread to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

For the glaze, whisk together powdered sugar and enough milk to reach the desired consistency, then drizzle it over the cooled bread.