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Ingredients
- Ingredients:
- 1/2 cup (1 stick) Earth Balance, slightly softened
- 1/3 cup raw cane sugar
- 1/3 cup soymilk
- 3 tbs lemon juice
- 1 1/2 tbs finely grated lemon peel
- 1 tsp vanilla extract
- 2 cups + 1 tbs unbleached all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 cup fresh or unthawed frozen blueberries
Details
Servings 8
Preparation time 10mins
Adapted from emilylevenson.com
Preparation
Step 1
Preheat oven to 350 and oil a baking sheet
Combine earth balance and sugar in large bowl, and beat with an electric mixer.
Add soy milk, lemon juice, lemon peel, vanilla extract, and mix with wooden spoon. (Will look a little clumpy, that’s okay)
In a separate bowl, combine 2 cups flour, baking soda, and baking powder.
Add flour mixture to soymilk mixture and mix with wooden spoon to combine.
Knead mixture with your hands until all flour is incorporated.
Toss blueberries in remaining flour in a separate bowl and carefully fold into dough. Don’t press to hard or blueberries will explode!
Form dough into a 1-2″ thick disk. (I did this directly on the baking sheet, made life much easier)
Slice disk into 10 wedges, like a pizza, and arrange wedges onto baking sheet.
Bake for 23-25 minutes or until light brown. My wife made this, though, and said she thought they were done in 15 minutes.. so be careful!
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