1. Heat the oven to 190C/170C fan/gas 5. Using some of the coconut oil, grease a 1.5lb loaf tin and line with a strip of baking parchment. In a bowl, soak the chia seeds in the plant-based milk alternative and Dr. Oetker Sicilian Lemon Extract. Set aside.
2. In a large mixing bowl, mix the flour, ground almonds, Dr. Oetker Bicarbonate of Soda and Dr. Oetker Baking Powder. Add the melted coconut oil and sugar to the chia seed mix, whisking together until thick and smooth.
3. Pour the wet mixture into the dry mixture and gently fold together with a spatula (be careful not to overbeat the batter, as it may affect the texture of the loaf). Add the blueberries and apple cider vinegar and stir through.
4. Spoon the batter into the tin, smoothing out the top. Bake for 45-55 mins, or until a toothpick inserted into the centre comes out clean. Leave to cool in the tin for 10 mins before transferring to a wire rack to cool completely. Once the loaf is cool, top with a generous coating of the Dr. Oetker Classic Vanilla Buttercream Style Icing, then finish with some fresh blueberries and a scattering of lemon zest. This loaf will keep in an airtight container for four days.