To make the blueberry jam, add the blueberries to a pot over medium heat. Bring to a boil and cook for 2 minutes.

Mash the blueberries, then stir in the applesauce and cook for another 2 minutes.

Add the lemon juice, stir, reduce the heat to low, and cook for 2 more minutes. Remove from heat and set aside to cool and thicken.

Preheat the oven to 350°F.

In a blender, combine the purple sweet potato, dates, soy milk, and blueberry jam. Blend on low speed, then gradually increase the speed until the mixture is chunky and combined.

Transfer the blended mixture to a large mixing bowl and mix in the remaining wet ingredients.

In a separate bowl, combine all the dry ingredients.

Add the dry ingredients to the wet ingredients and mix until combined. Gently fold in the blueberries.

Transfer the batter to a 9” x 5” loaf pan. Top with additional blueberries and spoon extra blueberry jam over the surface.

Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.

Remove from the oven and allow the bread to cool completely before slicing and serving.