Blueberry-lemon tea cakes

Blueberry- Lemon Tea Cakes

1/2 cup Earth’s Balance Dairy-free/Soy-free butter
2 cups all-purpose flour
1 1/2 cups sugar
1 Tbsp lemon zest
1/2 cup lemon juice
2 Tbsp lemon juice
3/4 cup Rice Milk
1 Tsp Vanilla
1/2 cup applesauce or Ener G egg replacer for equivalent of 2 eggs for slighter tea cakes
1/4 Tsp Baking Soda
1/4 Tsp Baking Powder
6 oz fresh organic blueberries

Preheat oven to 350 degrees. Butter and flour nine 2 1/2 x 4 inch mini loaf pans. In a small pot cook on medium heat your 1/2 cup lemon juice with 1/2 cup sugar until sugar is dissolved, set aside. Mix all dry ingredients then add your wet ingredients blend well then fold in your berries last. Pour into your prepared pans and bake for 20 mins or so until a toothpick comes out clean. Let completely cool then brush some of your lemon syrup onto the top and or maybe sides of your loaf.  Wrap in wax paper and affix your favorite cardstock emblem. I prefer Clip Art ones in pretty blueberry style. 🙂 Enjoy!!