Preheat oven to 350*. Grease an 8 ½ x 4 ½ loaf pan and line with a parchment sling for easy removal. See photos above!
In a medium bowl, combine flour, baking powder, baking soda and salt. Whisk to combine.
2 Cups All-Purpose Flour, 1 ½ teaspoon Baking Powder, ½ teaspoon Baking Soda, ½ teaspoon Salt
In a large bowl, combine sugar and lemon zest. Use your fingers to rub the zest into the sugar to release the oils in the zest. Then, add the non-dairy yogurt, non-dairy milk, canola oil, lemon juice and vanilla extract. Whisk to combine.
1 Cup Granulated Sugar, ½ Cup Non-Dairy Plain Unsweetened Yogurt, ½ Cup Non-Dairy Milk, ½ Cup Canola Oil, 1 tablespoon Lemon Juice, 2 teaspoon Vanilla Extract, The Zest of 1 Lemon
Add the dry ingredients into the wet ingredients and whisk to form the batter. See note.
Add blueberries and stir with a spatula to distribute.
1 ¼ Cup Fresh Blueberries
Pour the batter into the prepared 8 ½ X 4 ½ inch loaf pan and gently spread out with a spatula.
Bake in a 350* oven for 64-70 minutes or until a toothpick inserted into the center of the loaf comes out clean.
Let cool completely before removing from the pan to slice.