Preheat the oven to 350F degrees and line and spray an 8x8” square baking pan with parchment paper and non-stick spray (I use avocado oil).
In a food processor or blender, blend oats until consistency is close to all-purpose flour (1-2 mins), then add almond flour, gluten free flour, baking powder, cinnamon, salt and coconut sugar, and blend for another 2-3 mins until combined.
In a large bowl, add yogurt, eggs, lemon zest, vanilla extract, and avocado oil, then whisk until fully combined. Whisk in dry ingredients until combined. Fold in blueberries with a rubber spatula, and pour the batter into the baking pan.
Lightly tap the baking pan against the counter to remove any air bubbles, then place in the center rack of the oven for about 40-45 mins, or until a toothpick inserted comes out clean.
Remove from the oven and cool for 20-30 mins, then start preparing the icing.
In a small measuring cup, add almond butter, powdered sugar, and milk. Whisk until fully combined, then drizzle as much or as little glaze your heart desires.
Store in an airtight container in the fridge for up to 3 days, then place in the toaster oven to reheat.
