Preheat the oven to 350 degrees.
Line a 9" x 5" glass loaf pan with parchment paper
Set aside.
Zest the lemon
Set aside.
Cream together the coconut oil, sugar, vanilla, and lemon zest in the bowl of a stand mixer fitted with a paddle attachment.
Add in the eggs one at a time and mix until the mixture is smooth.
Add in the almond milk, stir to combine.
Add in the flour, baking powder, and salt.
Mix on low speed just until the dry ingredients are combined.
Fold the berries into the batter gently.
Pour the batter into the prepared loaf pan.
Bake on the middle rack of the oven for 60-65 minutes.
Allow the loaf to cool for 30 minutes, then transfer to a cooling rack.
Cool completely.
Stir together the powdered sugar and 3 teaspoons of freshly squeezed lemon juice until a smooth glaze forms.
Pour the glaze over the top of the loaf.