Lightly grease a Madeleine pan with vegan butter. Preheat the oven to 350ºF.
Sift the cake flour, baking powder, baking soda, and salt. Set aside.
Melt the vegan butter.
Add the Florida Crystals® Organic Raw Cane Sugar to the vegan butter and whisk to combine.
Add the milk, lemon juice, aquafaba, vanilla extract, and lemon zest. Whisk until smooth.
Add the sifted dry ingredients to the bowl and stir just until combined.
Mix the blueberries with the 1 tsp of flour gently to coat. Add the floured blueberries to the batter. Stir with a spatula briefly to incorporate.
Divide the Madeleine mixture between the cavities of the pan. You should fill each cavity about 1/2 of the way. You can obtain about 20 madeleines with the pan noted. Bake in the oven for about 20 minutes, until madeleines are golden in the edges, puffed up, and you touch the middle of one, and it springs right back.
Remove from the oven and let it cool all the way before glazing.