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Preheat oven to 350 degrees. Use a 9x5-inch loaf pan sprayed with non-stick spray or line pan foil and spray so it’s easy to remove for slicing.
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Create lactose-free buttermilk by stirring 1 tablespoon of vinegar into ½ cup lactose-free milk and let sit for 20 min.
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Mix brown sugar and cinnamon together in a bowl. Set aside.
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In another medium-sized bowl, beat white sugar and vegan butter together using an electric mixer until smooth and creamy.
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Beat in eggs, 1 at a time, until blended; add in vanilla extract.
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Combine & whisk flour and baking powder together in another bowl then add into creamed vegan butter mixture and stir until blended.
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Mix lactose-free buttermilk into batter until smooth.
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Pour half the batter into the prepared loaf pan; add half the blueberry mixture and then half the brown sugar/cinnamon mixture on top.
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Pour the remaining cake loaf batter over blueberry layer and top with remaining blueberries and brown sugar/cinnamon mixture on top.
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Lightly pat blueberry mixture into batter; very lightly swirl brown sugar mixture through blueberries using knife or spoon but don't touch bottom of pan.
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Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, approximately 50-60 minutes.
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To make glaze, mix powdered sugar and lactose-free milk or lactose-free cream together until well mixed.
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Let cool for about 15 minutes before drizzling with glaze.