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1
Ready a 9 inch pie plate by greasing it with butter or non-stick spray. Preheat oven to 375 F.
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2
In a large bowl combine all of the ingredients for the blueberry filling and pour into the greased pie plate. Place pie plate on a cookie sheet and bake on lower oven rack for 35 minutes.
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3
Prepare biscuits while the blueberries are cooking in the oven. With the large side of a box grater grate the frozen Earth Balance, place in a bowl and put bowl back in the freezer until ready to use.
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4
In a small bowl combine cold water and Tofutti sour cream and stir. It should resemble buttermilk. Set aside.
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5
In a large bowl add flour, cornmeal, baking powder and salt and mix until combined.
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6
Put the sugar into a small bowl. Split the vanilla bean lengthwise with a knife and with the back of the knife run it down the bean to remove the seeds. Add the seeds into the sugar and mix until the seeds are combined with the sugar. Add sugar mixture into the flour mixture and combine.
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7
Pull grated butter from the freezer and with your hands or a pastry blender cut it into the flour mixture until combined. Some lumps of butter are okay. With a wooden spoon stir in the sour cream/water mixture but careful not to over mix.
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8
Pour dough onto a lightly floured surface, knead a few times to get any loose pieces combined and pat down to about 3/4 inch thick. Then cut out biscuits using a 2 inch biscuit cutter.
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9
Place biscuits on a cookie sheet and store in the freezer until blueberries are ready from oven.
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10
After 35 minutes of cooking, the blueberries will be bursting and will have started to break down, remove dish from oven. Increase heat to 425 F.
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11
Arrange the cut biscuits on top of the blueberries, leaving space in between the biscuits. Sprinkle biscuits with sugar and lavender (optional).
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12
Place dish back on the lower rack of the oven and bake until biscuits are golden and juices are bubbling about 12-15 minutes. Remove dish from oven and set it on a rack. Allow it to rest for 10 minutes before serving.
