Preheat oven to 350°
Zest and juice the lemon and set aside.
In a medium bowl, toss together blueberries, juice from lemon, coconut sugar and tapioca starch. Mix to ensure it's evenly coated. Turn out into 9x13 glass baking dish or large cast iron pan. Set aside.
In a large bowl, whisk together almond flour, baking soda, salt, lemon zest, and cinnamon.
Make a well in the center of the dry ingredients and pour in the eggs, melted coconut oil and honey. Mix until a very thick batter forms.
Drop batter in spoonfuls on top of blueberries. It doesn't need to be even, but try to smooth it around so most of the blueberries are covered. It won't go all the way to the edge and that's okay.
Bake in the center of the oven for 30-35 minutes, until the fruit is bubbling and the cobbler starts to brown.
Allow to cool for 10 minutes, before serving. Top with whipped coconut cream or dairy-free vanilla ice cream.