Preheat your oven to 375°F
Use a fine grater to remove as much of the zest from the lemon as you can. Then squeeze all of the juice from the lemon and set aside. I got about a tablespoon of each from one large lemon.
In a large bowl, add the coconut oil, butter and sugar. Using the hand mixer, beat for 1 to 2 minutes or until smooth and pale in color.
Add the egg and the vanilla and beat for 1 to 2 minutes or until thoroughly combined.
Add the lemon zest, yogurt and almond milk and beat until combined.
In a separate bowl, toss the blueberries with 2 tablespoons of the flower.
In another separate bowl, add the flour, oatmeal, baking powder and salt. Use a spoon to thoroughly combine.
Add the dry ingredients to the wet ingredients and stir until just combined. Do not over mix.
Add the blueberries and gently fold them into the batter.
Spray a 1.5 quart shallow baking dish with nonstick cooking spray and pour the batter into the dish. Use a spatula to evenly spread it out. This is a thick batter, so it might be easier to use your fingertips to do this.
Sprinkle some sugar all over the top of the batter. I used exactly one tablespoon.
Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. I check mine at 20 minutes.
When the cake is done, remove it from the oven and allow it to cool for 15 to 20 minutes before serving.
Serve with the glaze drizzled over each piece individually as you serve it.