Preheat oven to 350°F (175°C). Line an 8x4 inch loaf pan with parchment paper. Wash and dry your fruit well.

In a large bowl, whisk together the Greek yogurt, sweetened condensed coconut milk, lemon zest, and lemon juice until smooth.

Sift in the tapioca starch and mix until no lumps remain. Fold in the fresh blueberries.

Transfer the batter to the prepared loaf pan and bake for 50-55 minutes, or until golden brown on the edges. The cake might still be slightly jiggly in the middle; it will set as it cools.

Allow the cake to cool in the pan for about an hour. Transfer to the refrigerator to set for at least 2 hours. Serve topped with additional berries if desired.