2-3 vegan pie crusts; 5 cups fresh blueberries (approximately 2.5 lbs) 1/2 cup monk fruit sweetener; 3 Tbsp cornstarch; 1 tsp ground cinnamon; 1 tsp vanilla ...

Whisk the egg yolks in a large heavy-bottomed saucepan (away from heat). Add two-thirds cup of the sugar, 2 1/2 tablespoons of the cornstarch, the flour, salt and milk, whisking until blended ...

2 tablespoons canola oil. 1½ cups fresh blueberries. 2 teaspoons all-purpose flour. Powdered sugar for dusting top of cake. Coat a 12-cup bundt pan with floured baking spray.

While the pie crust is baking, make the lemon curd. Create a double boiler, and add the egg yolks, honey, lemon juice, lemon zest, cornstarch, and salt. Whisk until it thickens, about three to ...