Step 1

Add all dry ingredients to a bowl and stir until there are no clumps. Preheat oven to 360 degrees F (180 degrees C).

Step 2

Process all wet ingredients (except the blueberries) in a food processor or blender and pour the mixture into the dry ingredients. Stir with a whisk, then fold in the blueberries.

Step 3

Line a loaf pan with parchment paper. My pan measures 8 x 4 x 2.5 inches. Spoon the mixture into the pan.

Step 4

Bake in the oven for about 40 minutes. The bread is ready when a toothpick inserted into the center of the loaf comes out almost clean (crumbly is fine but not wet). Let it cool completely.

Step 5

For the maqui berry frosting: Process the Erythritol in your food processor or electric spice/coffee grinder until it's very fine like icing sugar. Add it to a small bowl and combine with the plant-based milk, the lime/lemon juice, and the Maqui berry powder. If the frosting is too thick add more milk or lime/lemon juice. If it's too thin, add more Erythritol. Spread the frosting over the bread and place it in the fridge until the frosting hardens. Enjoy!