Step 1

Preheat the oven to 350 degrees and grease a standard metal loaf pan (9x5 inches or 8 1/2x 4 1/2). You can also line the pan with parchment paper for easy removal, but I like the golden edges it gets without lining it.

Step 2

In a large bowl, whisk together the soy milk, sugar, lemon zest, lemon juice, lemon extract (if using), melted vegan butter and vanilla until well combined.

Step 3

To the bowl with the wet ingredients, add the flour, baking powder and salt. Stir until just combined, being careful not to over mix or your bread will be dense.

Step 4

Rinse the blueberries, then toss them with the flour in a small bowl. This will help them not sink to the bottom of the pan while baking.

Step 5

Fold the blueberries into the batter, gently.

Step 6

Pour into the prepared pan, place in the center rack of the oven and bake for 60-75 minutes, or until a toothpick inserted in the middle comes out clean with no wet batter.

Step 7

Cool in the pan for about 30 minutes, then carefully remove from the pan and transfer to a cooling rack with parchment paper below (to catch the glaze drippings).

Step 8

Glaze: In a small bowl, whisk together the melted vegan butter, powdered sugar, lemon juice and vanilla until smooth. Pour over the loaf and allow to set for 20-30 minutes if possible. Slice and serve.