Lightly butter a bread loaf pan and line the bottom with parchment paper.
Whisk together the gluten free flour, almond flour, baking powder, xanthan gum and salt.
Cream the butter until white. Add the sugar and beat until fluffy, about 5 minutes.
Add the eggs one at a time and mix well.
Add the lemon zest.
Add the dry ingredients to this mixture in 2 parts, alternating with the milk. Do not over mix.
Fold in the blueberries.
Let the mix rest on the counter for 30 minutes.
Preheat the oven to 325 F and bake for one hour.
Remove from the bread pan and pour the lemon sauce over it.
Bring to a boil in a nonaluminum pot and pour over the cooked bread.
Adapted from Gluten Free Baking by Rebecca Reilly.
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