• Preheat your oven to 350 degrees F. 

  Lightly spray or grease a 9x5-inch loaf pan. Line with parchment paper and nonstick spray.
• In a large bowl, whisk together the flour, baking powder, and salt. Add blueberries and fold together. Set bowl aside.
• In a separate bowl, add oil, cane sugar, dairy free yogurt, non-dairy milk, lemon juice, lemon zest, and vanilla. Combine well.
• Add dry ingredients into wet ingredients and mix just until combined. Do not overmix.
• Pour into greased bread pan. Do not fill more than ⅔ full.

  *If you have too much batter for your pan, make mini muffins or similar with remaining batter after bread is done.
• Place in oven for 50-60 minutes on the center rack of the oven.  When done, a toothpick inserted into the center comes out clean. 
• *The top of the bread should be a deep brown color. If after 45 minutes, your bread needs more time, cover the top with foil and continue cooking in 5 minute intervals until the toothpick comes out clean.
• Remove from oven and place on a cool rack to cool completely before pulling out. Let cool for at least 20 minutes.

For the Glaze

• While baking, make the glaze by whisking powdered sugar and lemon juice together until well combined.
• Once bread has cooled, drizzle over the top.
• Store any leftovers in an air tight container for up to a 3-5 days.