Blueberry Breakfast Bake

I'm prepping for guests, which means feverishly sorting through my recipes to find meals vegans and non-vegans alike will savor.  Breakfast at our house is typically either freshly pressed green juice or Ezekiel toast/cereal with tea, but there's something about guests that makes me want to get up a little bit earlier and prepare a dish to share!

photo via alexandracooks.com

1/2 cup Earth Balance butter
zest from 1 lemon
7/8 cup + 1 Tbsp natural cane sugar
1 egg replacer equivilent (I use 1-1/2 tsp EnerG + 2 Tbsp warm water)
1 tsp vanilla
2 cups whole wheat pastry flour
2 tsp baking powder
1 tsp fine sea salt
2 cups fresh blueberries
1-1/2 tsp lemon juice
approx. 1/2 cup almond milk

1)  Preheat the oven to 350 degrees.
2)  Combine lemon juice with enough almond milk to make 1/2 cup total.  Let sit 5 minutes.
3)  Use mixer to blend the butter with lemon zest and 7/8 cup of sugar until light and fluffy.
4)  Add the egg replacer mixture and vanilla, and beat until combined.  
5)  Toss the blueberries with 1/4 cup of flour.
6) Whisk together the remaining flour, baking powder and salt.
7)  Add the flour mixture to the batter a little at a time, alternating with the lemon-milk.  
8)  Fold in the blueberries.
9) Lightly oil a 8 or 9-inch square baking pan with canola oil.  Spread batter into pan.
10)  Sprinkle batter with remaining tablespoon of sugar.
11)  Bake for 35-45 minutes, until a toothpick inserted comes out clean.
12)  Let cool for 15 minutes, then serve.

You can use frozen blueberries (thaw them) when they're out of season, but the recipe is best with fresh!

*modified from alexandracooks.com*