Simple blueberry shortcake is the perfect summer dessert! These vegan shortcakes are yummy when topped with dairy free ice cream and fresh berries!
What do you think of when you think of berry shortcake?
Strawberry shortcake most likely, right? I think you will find that blueberry shortcake is another delicious summer dessert. It’s easy to make, and when blueberries are plentiful, it’s a great way to use them up.
These blueberry shortcakes are not fussy, but they are so delicious. They are a wonderful way to eat blueberries – in fact, I can’t believe it’s taken me this long to make them this summer! I guess I was busy putting them in my pancakes, and muffins, and salads, and let’s not forget me scarfing them down by the handful.
Anyway, if you are in need of a dessert, but feeling a bit lazy, this is so easy to throw together. Make the shortcakes, throw some berries and sugar in a bowl, thaw the ice cream, and ta-da! You have a super summery dessert.
Feel free to be creative with this recipe! If you don’t have blueberries, try raspberries, or blackberries, or even a combination of berries and fruit.
Can you use frozen blueberries for blueberry shortcake?
Sure, you can use frozen blueberries in this recipe! I think fresh blueberries work the best, but frozen is a fine alternative. Just allow them to thaw, then add the sugar and mix well.
Can you freeze homemade shortcake?
These shortcakes can be frozen – just store them in a ziploc freezer bag for up to 3 months. Thaw before serving with the berry topping.
That’s a lot of baking powder – is that amount correct?
Yes, these berry shortcakes require one tablespoon of baking powder in order to rise and become very fluffy.
Disclosure: This post contains affiliate links.
Simple Blueberry Shortcake.
Ingredients
For the shortcakes:
- 2 cups white spelt flour or all purpose flour
- 3 Tablespoons organic cane sugar
- 1 Tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 4 Tablespoons vegan buttery spread
- 1 cup non-dairy milk
- more sugar for top
For the berries:
- 3 cups fresh blueberries
- 1/2 cup sugar
- 1 Tablespoon lemon juice
- vegan vanilla ice cream
Instructions
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Preheat the oven to 450 degrees. Line a cookie sheet with parchment paper.
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In a large bowl, combine blueberries, sugar, and lemon juice. Set aside.
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In another large bowl, combine the dry ingredients. Whisk together.
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Add the vegan buttery spread to the dry ingredients, and mix together with a pastry cutter. The butter should be dispersed evenly throughout the flour mixture, and there should not be any large lumps.
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Add the non-dairy milk, and mix together. If the dough seems too dry, add a splash more milk.
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Using your hands, shape the dough into round biscuits. Place the biscuits on the prepared cookie sheet. Sprinkle with sugar.
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Bake at 450 degrees for about 10-12 minutes, until lightly golden.
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Let cool until just warm, then cut them open and spoon vanilla ice cream inside. Top with blueberries.
Recipe Notes
Store leftover shortcakes in a ziploc bag for 3-4 days.
Store berry topping in the refrigerator for 3 days. It is best fresh, but can be eaten for up to 3 days.
Adapted from this recipe and this recipe.
Ah…I want this again right now for breakfast. And maybe lunch. So good!
This post was originally published in August 2014. It has been updated.
This is super super super delicious!!!
What flour(s)/flour combinations can I use in place of spelt as I’m allergic.
You can try your favorite gluten free flour blend and see if that works, although I have not tried a gluten free version of these.
the photography on these photos were so beautiful I had to pin it! these blueberries look so tasty! I must try this recipe! thanks for sharing!
kelseybang.com
I just adore the thought of fruit shortcakes… Letting the fruit flavor shine though while rounding it out with ice cream and a tasty biscuit just makes so much sense! That being said, I don’t make them that often, so I may have just found a great use for the XL carton of blueberries in my fridge!
i love blueberries. it looks delicious!
I love blueberries! I’ll have to do this. I’m going to have to get you to help me figure out where to by these substitute flours and stuff when we go wheat free…I’m almost ready to start, and I’m so excited to see what happens!
That was Kathy by the way…
You should check out today’s post, Kathy! I’m excited for you guys.
Unfussy is my favorite way to bake. :) This looks fabulous! Summer berries are my favorite.
Thanks so much, Maryea! I know, who has time to fuss, right? :)
Oh, man. Could these shortcakes get any more gorgeous?! I’m thinking I need to get my hands on some blueberries PRONTO so I can try these. Love how simple they are, yet SO irresistible! Pinned.
Thanks so much for pinning, Sarah!
I honestly want to run to the grocery store at 11 at night, pick up blueberries, and make this right now! Your photos make me want to FACE PLANT right into these shortcakes!! Pinning :)
Thank you so much, Christine!
I am all about easy and fuss-free recipes. The faster I can sit down and enjoy my dessert the better :). Love that you’re using blueberries in this – we have got to use them while they’re fresh and juicy!!
I know, who wants to wait around for dessert, right? :)
I haven’t had shortcake in SO long! I’ve always wondered how to make it myself!
It’s so easy, Emily! Go for it!
I am such a sucker for a shortcake! I love that you added blueberries instead of just strawberries. Delish!
Thanks, Annie!
Beautiful photos, and these shortcakes sound divine!
Thank you, Genevieve!
Such a beautiful presentation! I absolutely love baking with blueberries and this shortcake looks like the perfect recipe to test out. Love the simplicity, too!
Thank you so much, Gayle!
Yep, these sound positively delicious!
I am a huge blueberry fan so this recipe is going on my “to make” list immediately!
Thank you, I hope you love them!
I love a good shortcake and these look wonderful! I’ve got to try making shortcakes with ice cream – I always use whipped cream. I bet the cool ice cream is so good with the cake and berries!
And I have never made them with whipped cream! I will have to try that with whipped coconut cream! Thanks for the inspiration, Kristine!
I’ve been wanting to create a shortcake for so long! It’s kind of the dessert I see and want and then forget about making. I love how simple these are. Nothing better than fresh blues right now. I can’t get enough.
I know, I’m addicted to blueberries right now, too!
You said it – this is a fabulous way to eat blueberries! In fact, I’m thinking all blueberries should come with a shortcake ;) Gorgeous dessert, my dear!
Thanks so much, Julia!