Heat the plant drink and melt the butter in it. Leave to cool until lukewarm before you crumble in the yeast. Dissolve the yeast in the plant drink and add 1 teaspoon of sugar.

Set aside in a warm place for 15 minutes. After a few minutes, small bubbles should form on the surface because the yeast has activated. (This is not necessary if using dry yeast, just mix it directly with the other ingredients)

Meanwhile, mix the flour with the sugar, vanilla and salt in a bowl.

Add the plant-based milk-yeast mix to the flour mixture and mix well. Knead in a food processor for 10-15 minutes.

Kneading by hand is also good. You need a bit of perseverance, but you can tell very well when the dough becomes supple.

Cover the dough in the bowl with a kitchen towel and let it rise in a warm place for 60 minutes. The volume should double during this time.

Wash the blueberries and pat dry.

When the volume of the dough has doubled, knead briefly again and roll out on a floured surface into a rectangle (approximately 30 x 45cm).

Spread the rolled out dough with the jam, top with the blueberries and roll up. Cut the roll lengthways with a sharp knife and twist the two parts together.

Grease a baking tin, dust with flour and place the babka in the tin. Cover with a kitchen towel and leave to rise in a warm place for 30 minutes.

In the meantime, preheat the oven to 180°C.

After 30 minutes, brush the babka with plant drink, place in the middle of the oven and bake for 30 – 35 minutes until golden.