Grease and line a loaf tin. Preheat the oven to 170C.
Into a mixing bowl, weigh the vegetable oil, sugar, golden syrup and instant coffee. Pour in the boiling water and dairyfree milk and whisk until the sugar has dissolved.
Sift the flour and ground chia seeds into the mixing bowl. Fold the flour into the sugar mixture, gently fold through 50g of the blueberries. Pour the batter into a loaf tin and bake for 35minutes.
Leave to cool, spread over a layer of coffee buttercream and the rest of the blueberries.