The only time I’ve ever been near berries, is when I use to buy an air freshener version of them and I’m just going to be upfront, I loved it! So based on that and that alone, I’m thinking this must be an awesome recipe, but won’t know till I “try” it. (Quote marks indicate I’ll do the opposite.)

– 3 cups blueberries

– ¾ cup sugar

– 1 tablespoon cornstarch

– 1⁄4 cup water

– 1 cup canned whole-berry cranberry sauce

– 11⁄2 cups all-purpose flour

– 1⁄2 teaspoon ground cinnamon

– 2 teaspoons baking powder

– 1⁄2 teaspoon salt

– 1⁄3 cup vegan margarine, melted

– 1⁄2 cup plain or vanilla soy milk

So first you’re going to need to preheat the oven to 375 F. Using a saucepan, combine the blueberries, 1⁄2 cup of the sugar, cornstarch, water, and cinnamon, stirring to blend. Bring to a boil over high heat, then reduce heat to low, and stir gently until slightly thickened, takes about 5 minutes. Remove the saucepan from the heat and stir in the cranberry sauce until well mixed. Spoon the fruit mixture into the bottom of a 9-inch square baking pan and set aside. If the urge to play smooth jazz strikes you, make sure you go for the piano kind if there are people around you, as they might think your square.

Next using a large bowl, combine the flour, baking powder, salt, and remaining 1⁄4 cup sugar. Blend in the margarine and soy milk until a soft dough forms. Drop the dough by large spoonfuls on top of the fruit mixture. Bake until the fruit is bubbly and the top of the crust is golden brown, about 40 minutes. Serve warm… Makes 8 servings