Reduce the oven to 375 degrees Fahrenheit and line a loaf pan with parchment paper and lightly grease it using vegan butter or olive oil.
In a bowl, add the milk and lemon juice, stirring it together and letting the mixture sit for 5-10 minutes or until it slightly thickens and everything "activates".
In a large bowl, add the flour, baking powder, sugar, lemon zest, cinnamon, and sea salt and whisk until combined.
Stir in the milk-lemon mixture and olive oil, mixing until combined and the batter becomes combined, thick and smooth. NOTE: DO NOT OVER-MIX!
Fold in the cooled roasted blueberries.
Pour/scoop the batter in the prepared loaf pan (evenly spreading it out).
Bake for 55-60 minutes, or until a toothpick or knife that is inserted in the middle comes out clean. NOTE: Midway, I like to poke VERY SMALL holes all over the bread to allow heat to penetrate through and to ensure it cooks through.
Once done, remove bread from oven and let it cool for 10-15 minutes before gently removing it from loaf pan to cool completely.