Preheat oven to 350 F. In a medium bowl combine dairy free milk, and apple cider vinegar. Set aside for 10 minutes to allow mixture to thicken.
Sift flour, baking powder, baking soda, and salt.
Whisk in lemon juice, lemon zest, sugar, applesauce, and vanilla extract into the milk mixture after 10 minutes time.
Slowly fold wet ingredients into the flour mixture, careful not to over mix. It's okay if the batter is a little lumpy. Carefully fold in the blueberries.
Line 8 inch baking pan with parchment paper. Use a bit of coconut oil (optional) around the sides so the cake will easily release from the pan. Bake for at 350 F for 30-35 minutes or until toothpick comes out clean.
Allow to cool completely in the pan on a wire rack. When ready to remove from the pan, gently run a knife along the sides. Place a plate on the top of the pan, and flip, remove parchment paper from the bottom.
Dust the top with powdered sugar (optional) using a metal colander. Top with lemon zest, and fresh blueberries.