1/2 cup plus 2 tablespoon sugar
2 tablespoon cornstarch
1/2 cup water
1 teaspoon fresh lemon juice
4 cups blueberries
1 cup unbleached flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/4 cup vegan 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 tablespoon 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.