Preheat oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper.
Stir together all of the dry ingredients in one big mixing bowl: tiger nut flour, arrowroot (1/2 cup + 1 Tablespoon), tapioca flour, gelatin, baking soda and sea salt.
Add in the coconut cream, melted (slightly cooled) fat, liquid sweetener and optional lemon oil.
Mix the dough with hand held beaters on low speed (or use an upright mixer if you prefer) until all of the ingredients are equally incorporated. (You can also mix the dough by hand, but it'll be a bit more of a workout.) Once mostly combined, add in the blueberries and briefly fold to mix them in.
Turn the dough out onto a surface dusted with 1 Tablespoon arrowroot powder.
Press and form it into a nice disc shape, about 1"+ tall and 8 or so inches in diameter.
Cut into 6 equal wedges (cut straight down on the dough with a long sharp knife that's dusted with arrowroot). (Optional: Sprinkle with maple sugar.)
Transfer to parchment lined baking sheet. Bake for 20 to 25 minutes, until golden brown and bursting/cracked in places.
Allow to cool completely if you plan to garnish with a glaze.