Lemon and blueberry loaf cake

You will need
250g self raising flour
220 ml soya or rice milk
120g sugar
100 ml flavourless oil
100g fresh blueberries, with a few reserved for decorating
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
grated zest and juice of 1 lemon

for the lemon glaze
120g icing sugar
grated zest of 1/2 lemon
2 tbsp lemon juice

Method
In a large bowl stir the flour, sugar, baking powder and bicarbonate of soda. Mix everything. Add the soya milk, oil, lemon zest and juice and mix together until just combined. Gently fold in the blueberries.
Pour the batter into the prepared loaf tin (line with parchment or baking paper) and bake for 30-35 minutes or until a toothpick inserted into the middle of the loaf comes out clean. Remove from the oven and cool in the tin for about 15 minutes

Meanwhile make the glaze - mix together the icing sugar, lemon zest and juice. If the glaze is too stiff, mix in a couple more drops of lemon juice, if it is a bit too runny, add a bit more icing sugar.
Transfer the cake to a wire rack and cool completely. Then pour over the lemon glaze and decorate with the reserved blueberries and lemon zest.

This recipe is from the book "The naughtiest Vegan Cakes in Town!"