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Blueberry Slump

This New England favorite is easy to make and the perfect treat for a blustery afternoon.

1/2 cup plus 2 Tbsp. sugar (try Florida Crystals brand)
2 Tbsp. cornstarch
1/2 cup water
1 tsp. fresh lemon juice
4 cups blueberries
1 cup unbleached flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. nutmeg
1/4 cup margarine
1/3 cup vanilla soy milk
Nondairy creamer (try Rich's brand)

• Mix the 1/2 cup sugar and the cornstarch in a large saucepan over medium heat. Stir in the water and lemon juice until well blended. Stir in the blueberries. Cook, stirring constantly, until the mixture thickens and boils. Boil 1 minute.
• Mix the flour, the remaining sugar, baking powder, salt, and nutmeg. Cut in the margarine until the mixture resembles fine crumbs. Stir in the soy milk, forming a dough.
• Drop the dough, 2/3 Tbsp. at a time, onto the hot blueberry mixture. Cook uncovered over low heat for 10 minutes; cover and cook 10 minutes longer.
• Serve hot with the nondairy creamer.

Makes 6 servings