Preheat oven to 375°. Grease 1-1/2 quart shallow baking dish; set aside. In 2-quart saucepan, combine 1/2 cup sugar and cornstarch. Slowly stir in water and lemon juice until well blended. Stir in blueberries and bring to a boil over medium-high heat. Reduce heat and simmer 3 minutes, stirring frequently. Remove from heat. In medium bowl, mix together flour, remaining 1/2 cup sugar, baking powder and salt; set aside. In large bowl, whisk together, Shedd's Spread Country Crock® Spread, milk, egg and vanilla. Stir in flour mixture just until combined. Evenly spread batter into prepared baking dish. Spoon blueberry mixture over batter. Bake 30 minutes, or until toothpick inserted in center comes out clean. On wire rack, cool 5 minutes. Serve if desired with vanilla ice cream.
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