Blueberry custard

1. Rinse the blueberries and add them to a saucepan. Cook over medium heat for about 15 minutes or until the blueberries are soft, release their juice and start to break down.
2. Combine the almond milk and cornstarch in a small bowl and stir to dissolve. Then add the maple syrup and lemon juice.
3. Pour the mixture into the sauce pan, bring to little boil and heat for 2 minutes stirring constantly until it is thick and creamy.
4. Remove the saucepan from the heat and stir in the vegan butter.
5. Scoop the custard into a container. Cover with plastic wrap to touch and leave to chill at room temperature.

Brioche dough

1. Crumble the yeast on the warm milk and stir to dissolve. The milk should be warm but not too hot, slightly under 100 degrees F (37°C) not to kill the yeast. Leave to activate for about 5 minutes until foamy on top.
2. Combine the flour, sugar, cardamom and salt in a large mixing bowl.
3. Make a well in the middle of dry ingredients and add the foamy yeast mixture and melted coconut. Mix with a spatula to roughly combine then transfer to a lightly floured surface and kneed the dough with your hand for about 8-10 minutes until it’s smooth, elastic and non-sticky.
4. Form a loose ball with the dough and place in a large greased bowl. Cover with a clean towel and leave in a warm place for about 1 hour or until it’s double in size.
5. Once the dough has doubled, transfer to a lightly floured surface and roll it out to a rectangle about 25 cm x 35 cm / 9 x 13 inch, so that the short side is just a little longer than the loaf pan.
6. Remove the plastic wrap and quickly whisk the blueberry custard to make it smooth and creamy. Spread the blueberry custard in an even layer over the dough, leaving 1/2 inch all around the outside.
7. Starting from the long side, tightly roll the dough into a log. Use a sharp knife to cut the log in half lengthwise, exposing the filling upward.
8. Starting at one end, pinch the ends together, then twist the two halves together into a braid, filling facing upward. Pinch together again at the end.
9. Grease and line a 25 cm x 11 cm / 9 x 5 inch loaf pan with baking paper. Place the braid in the pan, gently squishing it to fit if need be. Cover with a towel and leave it to rise in a warm place for about 45 minutes.
10. Preheat the oven to 340 degrees F (170°C).
11. Combine the almond milk and maple syrup in a small bowl for the brush.
12. When the dough has risen, remove the towel and brush the babka with the syrup. Bake on the middle rack for 45-60 minutes or until golden and a toothpick inserted into the middle comes out clean. If the top of the babka starts to brown too quickly, cover it with  foil.
13. Remove the babka from the oven and immediately brush with the syrup. Leave the babka to cool in the pan for at least 20 minutes, then transfer onto a wire rack and leave to cool completely.
14. Meanwhile you can prepare a lemon glaze. Simply whisk together the lemon juice and powdered sugar. Drizzle the lemon glaze on top of the cooled babka and add lemon zest before serving.