Preheat oven to 350°F (175°C) and grease pan with coconut oil.
In a large bowl, stir together wet ingredients with lemon zest and seeds. Set aside for a few minutes to thicken.
In a medium-sized bowl, whisk remaining dry ingredients together.
Stir dry into wet ingredients until just combined. The batter will be on the runny side but don’t worry.
If wanting to add frozen wild blueberries, fold into batter now.
Pour into greased pan and bake 30–40 minutes or until cake tester comes out clean.