Line a loaf tin with baking paper or grease it with coconut oil.
In a bowl mix the dry ingredients together.
In a separate bowl whisk together the flax egg ingredients then add the melted vegan butter, non dairy milk, lemon juice, lemon zest, vanilla and combine well with a whisk.
Pour into the dry ingredients and combine gently with a spatula.
Add in the blueberries and fold them gently in the dough with the spatula. Do not overmix.
Pour in your loaf tin and cook for 55 minutes at 180 degrees Celsius.