To make the dough: Start by warming the milk on the stove or in the microwave until it reaches a temperature of 105°-115° F, think bath water temperature. Add in active dry yeast along with a pinch of sugar and set aside to bloom for 5 minutes.

In a large bowl, combine the remaining dough ingredients, except for maple syrup. Mix until a shaggy dough forms than transfer onto a lightly floured surface. Knead until a very smooth and elastic, about 5-6 minutes by hand. If the dough seems dry, wet your hands with warm water and continue kneading. If the dough is too sticky, sprinkle over some more flour and knead again.

Transfer dough to back to a large bowl and cover with a damp towel. Place in warm, draft free area, and let rise for 90 minutes, or until doubled in size.

To make the filling: combine blueberries, sugar and lemon juice and zest in a bowl. Set aside.

To assemble: When the dough has doubled in size, roll it out into a long rectangle (about 9 x 24 in). Spread the vegan butter in an even layer over the dough and distribute the blueberry mixture over top.

Starting at the shorter side, roll the rectangle into a log and pinch the ends together to seal. Place the log seem side down on your work surface and use a sharp knife to cut the log into 1 inch sections, similar to cinnamon rolls.

Grease and line a 9x5 loaf pan with parchment and press the sections into the pan. Alternate which side overlaps so they form a zig zag pattern. Cover and place in a warm place to rise for 45-60 min.

Preheat the oevn to 350° F. When the loaf has puffed up, brush with a couple tablepoons of maple syrup and bake for 50-55 minutes or until no longer doughy in the center. If the top begins to brown too soon, cover with a sheet of tin foil and continue baking.

Remove from the oven and let cool for 15 minutes before using the parchment to lift the loaf from the pan onto a cooling rack to cool for another 15-20 minuets. Drizzle with glaze and serve immediantly or store in an airtight container for 3-4 days.

To make the glaze: In a small bowl, whisk together vegan cream cheese, powdered sugar, vanilla extract and 2 tbsp of milk. If it seems to thick, add 1 tbsp of milk at a time and whisk until desired consistency is reached. This can also be done in a high speed blender or food processor.