Preheat oven to 350 degrees. Line loaf pan with parchment paper.
Add dry ingredients to a bowl, except the blueberries + 1 Tbsp flour. Whisk until well combined.
In a small bowl toss the blueberries in the 1 Tbsp flour.
In another bowl add wet ingredients and whisk until sugar is well combined.
Combine the wet and dry ingredients, then fold in a but a few of the wild blueberries, leaving some to top cake with.
Pour mixture into parchment lined pan. Bake for 40-50 minutes or until toothpick comes out clean,
When done, remove from oven and let sit to cool for 5-10 minutes. Top with lemon vegan cream cheese or glaze with 3/4 cup powdered sugar, 1/4 tsp lemon zest, and 1.5 tbsp fresh lemon juice, if desired.