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Preheat the oven to 350°F (180°C). Line a 9-inch loaf pan with parchment paper. Slightly oil the paper with cooking oil spray. Set aside.
In a large mixing bowl, add sugar and grated lemon zest. Use your fingertips to rub the lemon zest with the sugar.
Whisk in flour, baking powder, and salt.
In a bowl, combine almond milk, olive oil, freshly-squeezed lemon juice, and vanilla extract.
Pour onto the flour. Stir with a rubber spatula to form a thick, consistent batter. Gently incorporate the blueberries.
Pour into the prepared loaf pan.
Bake on the center rack of the preheated oven in fan-forced mode for 50-65 minutes until a pick inserted in the center of the pan comes out clean. I like to tent the pan after 40 minutes with a large piece of foil to prevent the top of the bread from darkening too fast.
Let it cool down for 10 minutes in the pan, then for 3 hours on a cooling rack.