Crust:

1 cup unbleached flour

2 ½ cups cornmeal

¾ cup date sugar

½ cup maple sugar

6 teaspoons baking powder

½ teaspoon salt

1 ¼ cups soy cream

12 tablespoons (1 ½ sticks) soy margarine, melted and cooled

2 cage-free eggs, lightly beaten

Filling:

10 cups organic blueberries, washed and picked over

¾ cup Wholesome Sweeteners' Organic Sucanat

Juice from ½ organic lemon

½ teaspoon grated nutmeg

½ teaspoon ground cinnamon

Preheat the oven to 425 degrees F.

Place the flour, cornmeal, sugars, baking powder, and salt in a large bowl and whisk together.  Make a well in the center of the mixture.  In another bowl, mix together the soy cream, melted margarine, and beaten eggs.  Pour the liquid mixture into the dry mixture and combine until the batter comes together.

To make the filling, in a bowl, toss the blueberries with the Sucanat, lemon juice, nutmeg, and cinnamon.  Put the mixture into a 9 x 13-inch square baking dish.  Dollop the crust batter by spoonfuls around the edges of the dish.  Bake for 35 minutes, or until the dough is golden brown and the berries are bubbling.  Serve warm with soy ice cream.