Preheat oven to 350° and line a 9x5 loaf pan with parchment paper.
In a large bowl, combine almond flour, coconut flour, salt, and baking soda. Mix well. Add in the eggs, maple syrup, and almnd milk and stir until well combined. Fold in the bluerries and scoop into the prepared pan.
In a small bowl, make the crumb topping. Combine the almond flour, maple syrup, ghee, and salt together until crumbly. A fork or your hand will work best for this. Spread evenly on top of the batter in the pan. Bake for 40 minutes, or until lightly brown on the edges and a toothpick inserted in the center comes out clean.
Once cool, make the glaze. First make sure the coconut butter is smooth and creamy. If it's hard, place it in the microwave for 30 seconds and then stir well. Combine coconut butter, maple syrup, vanilla and water together and stir until smooth. Drizzle over the bread.
Store any leftovers, covered in the fridge.