Preheat oven to 350 degrees F. Grease a 9" x 5" loaf pan.
In a medium mixing bowl, stir together the Gluten-Free Baking Mix and blueberries. I like to add the blueberries now because coating them with flour I find prevents them from sinking to the bottom
of the loaf.
In a separate medium sized mixing bowl, add the grated zest from 2 lemons and honey and combine. Then add the milk, eggs, vanilla, oil and whisk well, until the ingredients are combined.
When the mixture is well blended, add in the dry ingredients, just until incorporated.
Pour the batter into the prepared loaf pan. Bake for 50 to 55 minutes, or until the top is golden and a toothpick comes out clean.
Let the cake cool in the pan for 20 minutes before removing. Slice and serve.
Optional: Combine 2 tbsp of lemon juice with 3 tsp of honey and warm in a saucepan until the honey just dissolves into the juice. Brush the glaze on top of the warm bread.