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Preheat your oven to 180°C (355°F). Line or grease an 8-inch (20 cm) loaf pan with parchment paper.
Add all the dry ingredients (flour, sugar, lemon zest, baking powder and salt) to a large mixing bowl and whisk until there are no lumps. Add all the wet ingredients (non-dairy milk, oil and vanilla) and mix until just combined.
Add the blueberries to the batter and gently fold them through. Pour the batter into your prepared loaf pan.
Optional: Scatter the additional blueberries on top of the quick bread.
Bake the quick bread for 60-70 minutes. If the bread is browning too quickly, carefully tent the pan with aluminum foil. The bread is ready when you can poke a toothpick in the middle and there's no wet batter on it. It's a moist bread so some crumbs on your toothpick are fine.
Allow the bread to cool in the loaf pan for 15 minutes then transfer to a wire rack.
Use a sharp knife to slice the bread. Serve warm or at room temperature.
Store leftovers in an airtight container at room temperature for 1 day, in the fridge for 3 days or in the freezer for up to 1 month. If you freeze the bread, the texture of the blueberries may change.