Preheat the oven to 350°F conventional. Spray a standard 9x5 inch loaf pan with nonstick cooking spray and set aside.

Rinse the blueberries and dry them thoroughly with a clean kitchen towel or paper towels.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.

In a large bowl, add the buttermilk, eggs, vanilla, sugar, and warm coconut oil. Vigorously whisk until smooth and emulsified.

Add the dry ingredients into the wet ingredients and whisk to combine. Stop whisking as soon as a smooth batter forms.

Gently fold the blueberries into the batter, then dollop and spread the batter evenly into the prepared pan. Sprinkle with sparkling sugar if using.

Bake for approximately 55 minutes. Wait until 45 minutes to rotate the pan so the center crumb can mostly set before being jostled. The loaf is done when a toothpick comes out with a few clinging crumbs and the center provides a little resistance when touched lightly.

Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. Use a serrated bread knife for the cleanest slices.