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1. Add all dry ingredients to a bowl and stir until there are no clumps.
2. Preheat oven to 360 degrees F (180 degrees C).
3. Process all wet ingredients (except the blueberries) in a food processor or blender and pour the mixture into the dry ingredients.
4. Stir with a whisk, then fold in the blueberries.
5. Line a loaf pan with parchment paper.
6. My pan measures 8 x 4 x 2.5-inch (13cm).
7. Spoon the mixture into the pan.
8. Bake in the oven for about 40 minutes.
9. The bread is ready when a toothpick inserted into the center of the loaf comes out almost clean (crumbly is fine but not wet).
10. Let it cool completely.
11. For the maqui berry frosting: Process the Erythritol in your food processor or electric spice/coffee grinder until it's very fine like icing sugar.
12. Add it to a small bowl and combine with the plant-based milk, the lime/lemon juice, and the Maqui berry powder.
13. If the frosting is too thick add more milk or lime/lemon juice.
14. If it's too thin, add more Erythritol.
15. Spread the frosting over the bread and place it in the fridge until the frosting hardens.
16. Enjoy!.

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