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Preheat oven to 350º F. Line bread pan with oil or parchment paper.
Mix the canola oil (or melted coconut oil) and sugar with a hand mixer or in a mixing bowl until blended well. Add the lemon zest, lemon juice, vanilla extract and eggs and almond milk in and mix.
In a separate bowl mix flour, baking powder, salt with a whisk. Slowly add it into the wet mix bowl. Add in blueberries and fold gently with a spatula or wooden spoon.
Pour into loaf pan, make sure mixture is evenly spread. You can add a few more blueberries to the top if desired. Cook for about 40-45 minutes or until top is lightly browned. Check with a toothpick to be sure the middle is cooked. Toothpick should come out clean.
Add the juice into a small bowl with powdered sugar. Mix with a whisk until it's evenly mixed and thick enough to glaze. You may need a little more powdered sugar to thicken it, add ¼ cup at a time as needed. Once bread is completely cooled drizzle glaze slowly and let it harden a bit before cutting into. Option to add extra lemon zest to the top!