Vegan Blackberry Lemon Bread

Preheat your oven to 350 degrees F. Line a bread pan with parchment paper or spray with cooking spray and set it aside.
In a small bowl, add the 1/2 cup of blackberries and 1 tbsp of granulated sugar. Set it aside.
In a large bowl, whisk together the melted butter and granulated sugar. Whisk in the vanilla and plant-based milk.
Using a spatula or wooden spoon, fold in the flour, cornstarch, baking powder and salt. Fold in the blackberries with sugar. Make sure to not stir too much!
Pour the batter into your prepared baking dish.
Bake for 55-60 minutes and let the bed cool completely before slicing (overnight is best!)
To make the glaze:
In a medium sized bowl, using a fork, completely mash the blackberries. You can use the microwave to help you with the process if they are still frozen.
Once mashed, add in the lemon zest and 1 tbsp of the lemon juice. Next, whisk in the powdered sugar.
Continue whisking until you create a smooth (but thick) texture. Add in the additional tbsp of lemon juice if needed.
Pour the glaze over the cooled bread and let it set before slicing.
To store, place the bread in an airtight container in your refrigerator for up-to 3 days.