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Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper to facilitate removal.
Combine the diced apples, lemon juice and cinnamon. Put aside.
In a large bowl whisk together flour, sugar, baking powder and salt. In a second bowl, combine plant milk, melted vegan butter, vanilla and cornflour. Whisk until smooth.
Fold the wet ingredients into the dry ingredients and stir until just combined. Do not overmix! The batter should be smooth and pourable.
Evenly spread the cinnamon apples on the bottom of your prepared loaf pan. Slowly pour the custard batter over the apples, allowing it to fill in all the spaces.
Gently press fresh blueberries into the top of the batter in rows or randomly scattered - you decide!
Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden-brown.
Cool in pan 15 minutes, then transfer to wire rack. Sprinkle with powdered sugar while still warm for a bakery-fresh look.