Preheat oven to 350 degrees F.

In baking dish, pour blueberries, sugar, lemon juice and lemon zest. Mix and set aside.

In medium mixing bowl, add flour, baking powder, salt and 2 Tbsp. sugar. Whisk until ingredients are combined.

Cut cold butter into small cubes and add to flour mixture. Working quickly with dry hands, massage butter and flour mixture together until incorporated and only small chunks of butter remain.

Add plant-based milk and mix with a spoon to form a thick dough.

Using the spoon, add dollops of dough to top of blueberry mixture in a rustic manner.

Bake 50 minutes or until dough turns light golden brown and a toothpick inserted in dough comes out clean.

Allow to cool before serving. Serve with vegan vanilla ice cream or vegan whipped topping.