Yum. Yum. Yum.
These were a perfect light, summery treat. I found the recipe on smitten kitchen, and halved and veganized the recipe.
1/2 cup white sugar
1/2 teaspoon baking powder
1 1/2 cups all-purpose flour
1/2 cup cold earth balance
3/4 tspn egg replacer + 1 T warm water, mixed together
1/4 teaspoon salt
Zest and juice of one lemon
2 cups fresh blueberries
1/4 cup white sugar
2 teaspoons cornstarch
1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×9 inch pan.
2. In a medium bowl, stir together 1/2 cup sugar, flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the earth balance and the liquid egg replacer. Dough will be crumbly. Pat half of dough into the prepared pan.
3. In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
4. Bake in preheated oven for 35 minutes, or until top is slightly brown. (keep an eye on it – it may need a little more time)