Simple blueberry shortcakes are the perfect summer dessert! These vegan shortcakes are yummy when topped with dairy free ice cream and fresh berries!
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. I love blueberries, can you tell? Also blackberries…also raspberries. I would really love to plant berries in our yard some day, but I fear the birds and squirrels would be the only ones who would benefit from that venture.
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. Is there anything finer than a bowl of shortcake on a summer day?
Simple Blueberry Shortcakes.
For the shortcakes:
For the berries:
- 3 cups fresh blueberries
- 1/2 cup sugar
- 1 Tablespoon lemon juice
- vegan vanilla ice cream
Preheat the oven to 450 degrees. Line a cookie sheet with parchment paper.
In a large bowl, combine blueberries, sugar, and lemon juice. Set aside.
In another large bowl, combine the dry ingredients. Whisk together.
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.
Add the non-dairy milk, and mix together. If the dough seems too dry, add a splash more milk.
Using your hands, shape the dough into round biscuits. Place the biscuits on the prepared cookie sheet. Sprinkle with sugar.
Bake at 450 degrees for about 10-12 minutes, until lightly golden.
Let cool until just warm, then cut them open and spoon vanilla ice cream inside. Top with blueberries.
Ah…I want this again right now for breakfast. And maybe lunch. So good!
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