The most perfect spring loaf to ever exist - a dairy-free lemon + blueberry loaf.

Preheat your oven to 350 degrees. In a large bowl whisk together your milk, sugar, lemon zest, lemon juice, melted vegan butter, vanilla, and egg (or flax egg) until well combined. In the bowl of wet ingredients, add in your flour, baking powder, and salt. Stir until combined but don’t over mix because it will make your loaf more dense. In a small bowl add your fresh and frozen blueberries and toss in 2 tbsp of AP flour (this is so that your blueberries do not sink to the bottom of your loaf. The flour helps them hold their position throughout the loaf while it bakes. Fold the blueberries into your batter very gently with a spatula. Grease your loaf pan well to avoid sticking. Pour your batter into the pan and cook on the center rack for 65m. While loaf is cooking - make your glaze by combining the powdered sugar, vanilla, nut milk, and melted butter to a small bowl and whisk to combine. Set in fridge while loaf finishes cooking. (Use a toothpick to test doneness. Toothpick should come out clean). Let cool for 30 minutes, scrape the sides with a knife to get out. Remove loaf and set on parchment paper. Drizzle with your icing. Slice and serve! Enjoy!