Heat the oven to 350°F. Grease or spray a standard 9x5 loaf pan with nonstick cooking spray then line with parchment strips extended over one side to use as handles later.

Whisk together the gluten free flour, sugar, baking powder, baking soda, and salt in a medium mixing bowl. In a separate bowl whisk the buttermilk, egg, cooled melted butter, lemon zest, Buzz + Bloom Mesquite Blossom Honey and vanilla paste.

Pour the liquid ingredients over the dry ingredients. Gently stir and fold the ingredients until all the flour has been incorporated. The dough will be thick and form a ball. Be careful not to over-mix. Gently fold in the blueberries. Batter will be very thick.

Scrape the batter into the prepared pan and pat it into the corners, smooth the top by wetting a spatula and gently running it across the too of the loaf cake. Sprinkle with Demerara sugar if desired . Bake for 45-50 minutes. When finished, the loaf should be domed and golden, and a toothpick inserted into the center should come out clean. Let the loaf cool in the pan for 15 minutes before removing and slicing.

Serve sliced and slightly warmed with Buzz + Bloom's Blueberry Spreadable Honey and butter.