Preheat the oven to 180C/350F. Grease and line a loaf pan with parchment paper and set aside.
In a mixing bowl, add your dry ingredients and mix well. Add the vinegar, vanilla extract, oil, and water, and mix until combined. Fold through the blueberries.
Transfer the batter into the lined loaf pan. Bake the bread for 35-40 minutes, or until a skewer comes out mostly clean.
Remove the pan from the oven and let the bread cool completely, before removing from the pan and slicing.
Notes
* Any zero calorie and sugar free sweetener can be used. I used erythritol. TO STORE: Keep the bread in a sealable container and store it in the refrigerator, covered, for up to 1 week. TO FREEZE: Place leftover slices of the bread in a ziplock bag and store it in the freezer for up to 6 months.