Light and fluffy blueberry shortcake is the perfect summer dessert! These vegan shortcakes are so yummy when topped with dairy free ice cream and fresh berries. Make a batch of these for your next gathering – they are always a crowd pleaser!
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 blueberry oatmeal pancakes, and blueberry banana muffins, and salads, and just enjoying them 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.
Ingredient Notes
- Blueberries – I think fresh blueberries work the best, but frozen berries are a fine alternative. Just allow them to thaw, then add the sugar and mix well.
- Flour – I used white spelt flour, but you can also use all-purpose flour.
- Baking Powder – Baking powder makes these shortcakes light and fluffy. These berry shortcakes require one tablespoon of baking powder in order to rise and become fluffy.
- Vegan Buttery Spread – We like Earth Balance Soy Free Vegan Buttery Spread. You could also use the baking sticks if you prefer.
- Ice Cream – Top these with your favorite vanilla ice cream. You could also make a batch of coconut whipped cream and use that instead.
Step by Step Instructions
- Mix the sugar, blueberries, and lemon juice together and set aside.
- In a medium-sized bowl, whisk together the dry ingredients. Use a pastry cutter to cut in the vegan buttery spread until the mixture resembles coarse crumbs.
- Add the non-dairy milk or water and mix until the dough comes together.
- Spoon the dough onto a cookie sheet lined with parchment paper.
- Bake at 450 degrees F for about 10 minutes, until the shortcakes are golden brown.
- Allow to cool slightly, then slice open each shortcake and spoon ice cream inside. Top with the blueberry mixture and enjoy!
Freezing
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.
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Recipe
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
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 4 Tablespoons vegan buttery spread
- 1 cup non-dairy milk or water
- more sugar for top
For the berries:
- 3 cups fresh blueberries
- ½ cup sugar
- 1 Tablespoon lemon juice
Topping:
- 2 pints vegan vanilla ice cream
Instructions
- Preheat the oven to 450 degrees F. 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 F 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.
Notes
Nutrition
Adapted from this recipe.
This post was originally published in August 2014. It has been updated.
Darryl
This is super super super delicious!!!
Kathy
What flour(s)/flour combinations can I use in place of spelt as I’m allergic.
Kelly
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.
kelseybang
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
Emily
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!
huntfortheverybest
i love blueberries. it looks delicious!
madparmors
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!
madparmors
That was Kathy by the way…
Kelly
You should check out today’s post, Kathy! I’m excited for you guys.
maryea {happy healthy mama}
Unfussy is my favorite way to bake. :) This looks fabulous! Summer berries are my favorite.
Kelly
Thanks so much, Maryea! I know, who has time to fuss, right? :)
Sarah@WholeandHeavenlyOven
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.
Kelly
Thanks so much for pinning, Sarah!
Christine
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 :)
Kelly
Thank you so much, Christine!
Kathi @ Deliciously Yum!
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!!
Kelly
I know, who wants to wait around for dessert, right? :)
Emily @ Zen & Spice
I haven’t had shortcake in SO long! I’ve always wondered how to make it myself!
Kelly
It’s so easy, Emily! Go for it!
Annie @Maebells
I am such a sucker for a shortcake! I love that you added blueberries instead of just strawberries. Delish!
Kelly
Thanks, Annie!
genevieve y
Beautiful photos, and these shortcakes sound divine!
Kelly
Thank you, Genevieve!
Gayle @ Pumpkin 'N Spice
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!
Kelly
Thank you so much, Gayle!
Kimberly
Yep, these sound positively delicious!
I am a huge blueberry fan so this recipe is going on my “to make” list immediately!
Kelly
Thank you, I hope you love them!
Kristine @ Kristine's Kitchen
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!
Kelly
And I have never made them with whipped cream! I will have to try that with whipped coconut cream! Thanks for the inspiration, Kristine!
Allison
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.
Kelly
I know, I’m addicted to blueberries right now, too!
Julia
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!
Kelly
Thanks so much, Julia!