Preheat the oven to 350 degrees.

In a mixing bowl, combine the eggs, heavy whipping cream and melted butter that has been cooled a bit. Beat for several minutes until combined.

In a separate mixing bowl, combine the almond flour, baking powder, erythritol and lemon zest. Mix to combine.

Add the dry ingredients to the wet ingredients, and beat just until combined.

Pour in 1 tbsp of lemon juice and stir.

Fold in the blueberries.

Pour the mixture into a greased loaf pan, and bake for 30-45 minutes until a knife inserted into the center of the bread comes out clean.

Let cool, slice and serve immediately or store in the fridge in an airtight container.