Preheat oven to 350°.
Line an 8-inch loaf pan with parchment paper, leaving some paper to hang over long sides.
Combine almond flour, baking soda, cinnamon, and salt in medium bowl.
Add eggs and honey; stir well. Stir in 1/4 cup almonds and 2 tablespoons wild blueberries. Pour mixture into prepared pan.
Fan out slices of pear on top of batter. Top with remaining 1 tablespoon almonds and 2 tablespoon wild blueberries. Sprinkle with turbinado sugar.
Bake at 350° for 40-45 minutes or until a pick inserted in the center of the loaf comes out clean.
If desired, brush top of bread with a mixture of honey and water.