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Home » Desserts » Simple Blueberry Shortcake.

Simple Blueberry Shortcake.

Jul 24, 2019 · Modified: May 8, 2023 by Kelly Roenicke · 34 Comments

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These blueberry shortcakes just scream summertime! Simple and fresh, an easy dessert. #vegan

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!

easy blueberry shortcake

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.

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  • Ingredient Notes
  • Step by Step Instructions
  • Freezing
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vegan blueberry shortcake with ice cream

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.
blueberries in container

Step by Step Instructions

  1. Mix the sugar, blueberries, and lemon juice together and set aside.
  2. 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.
  3. Add the non-dairy milk or water and mix until the dough comes together.
  4. Spoon the dough onto a cookie sheet lined with parchment paper.
  5. Bake at 450 degrees F for about 10 minutes, until the shortcakes are golden brown.
  6. Allow to cool slightly, then slice open each shortcake and spoon ice cream inside. Top with the blueberry mixture and enjoy!
vegan shortcakes

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

vegan blueberry shortcake

Simple Blueberry Shortcake.

Kelly Roenicke
A very easy blueberry shortcake recipe that everyone loves. Keep it simple and serve this summery dessert at your next party!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 12 minutes mins
Total Time 17 minutes mins
Course Dessert
Cuisine Dairy Free, vegan.
Servings 8
Calories 486 kcal

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
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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

Store leftover shortcakes in an airtight container for 3-4 days. You can also freeze them for up to 3 months.
Store berry topping in the refrigerator for 3 days. It is best fresh, but can be eaten for up to 3 days.

Nutrition

Calories: 486kcalCarbohydrates: 84gProtein: 11gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 32mgSodium: 292mgPotassium: 486mgFiber: 6gSugar: 49gVitamin A: 943IUVitamin C: 10mgCalcium: 300mgIron: 2mg
Keyword easy, fluffy
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!

Adapted from this recipe.

This post was originally published in August 2014. It has been updated.

Related

« Vegan Vanilla Donuts with Berry Frosting.
The Best Vegan Chocolate Strawberry Overnight Oats. »

Filed Under: Dairy Free, Desserts, food, Recipes, Sweets Tagged With: Dairy Free, Egg Free, Fish Free, Garlic Free, Legume Free, Mustard Free, Onion Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Darryl

    October 12, 2018 at 1:08 pm

    5 stars
    This is super super super delicious!!!

    Reply
  2. Kathy

    June 23, 2015 at 8:25 am

    What flour(s)/flour combinations can I use in place of spelt as I’m allergic.

    Reply
    • Kelly

      June 26, 2015 at 11:34 pm

      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.

      Reply
  3. kelseybang

    August 08, 2014 at 7:29 pm

    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

    Reply
  4. Emily

    August 07, 2014 at 9:34 pm

    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!

    Reply
  5. huntfortheverybest

    August 07, 2014 at 5:30 pm

    i love blueberries. it looks delicious!

    Reply
  6. madparmors

    August 07, 2014 at 12:32 pm

    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!

    Reply
    • madparmors

      August 07, 2014 at 12:32 pm

      That was Kathy by the way…

      Reply
    • Kelly

      August 11, 2014 at 10:45 am

      You should check out today’s post, Kathy! I’m excited for you guys.

      Reply
  7. maryea {happy healthy mama}

    August 07, 2014 at 7:30 am

    Unfussy is my favorite way to bake. :) This looks fabulous! Summer berries are my favorite.

    Reply
    • Kelly

      August 07, 2014 at 8:25 am

      Thanks so much, Maryea! I know, who has time to fuss, right? :)

      Reply
  8. Sarah@WholeandHeavenlyOven

    August 07, 2014 at 7:30 am

    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.

    Reply
    • Kelly

      August 07, 2014 at 8:24 am

      Thanks so much for pinning, Sarah!

      Reply
  9. Christine

    August 07, 2014 at 1:56 am

    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 :)

    Reply
    • Kelly

      August 07, 2014 at 8:22 am

      Thank you so much, Christine!

      Reply
  10. Kathi @ Deliciously Yum!

    August 06, 2014 at 8:49 pm

    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!!

    Reply
    • Kelly

      August 07, 2014 at 8:21 am

      I know, who wants to wait around for dessert, right? :)

      Reply
  11. Emily @ Zen & Spice

    August 06, 2014 at 4:34 pm

    I haven’t had shortcake in SO long! I’ve always wondered how to make it myself!

    Reply
    • Kelly

      August 07, 2014 at 8:19 am

      It’s so easy, Emily! Go for it!

      Reply
  12. Annie @Maebells

    August 06, 2014 at 1:37 pm

    I am such a sucker for a shortcake! I love that you added blueberries instead of just strawberries. Delish!

    Reply
    • Kelly

      August 07, 2014 at 8:18 am

      Thanks, Annie!

      Reply
  13. genevieve y

    August 06, 2014 at 11:21 am

    Beautiful photos, and these shortcakes sound divine!

    Reply
    • Kelly

      August 06, 2014 at 11:26 pm

      Thank you, Genevieve!

      Reply
  14. Gayle @ Pumpkin 'N Spice

    August 06, 2014 at 11:14 am

    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!

    Reply
    • Kelly

      August 06, 2014 at 11:25 pm

      Thank you so much, Gayle!

      Reply
  15. Kimberly

    August 06, 2014 at 11:12 am

    Yep, these sound positively delicious!

    I am a huge blueberry fan so this recipe is going on my “to make” list immediately!

    Reply
    • Kelly

      August 06, 2014 at 11:24 pm

      Thank you, I hope you love them!

      Reply
  16. Kristine @ Kristine's Kitchen

    August 06, 2014 at 11:04 am

    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!

    Reply
    • Kelly

      August 06, 2014 at 11:24 pm

      And I have never made them with whipped cream! I will have to try that with whipped coconut cream! Thanks for the inspiration, Kristine!

      Reply
  17. Allison

    August 06, 2014 at 9:04 am

    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.

    Reply
    • Kelly

      August 06, 2014 at 11:22 pm

      I know, I’m addicted to blueberries right now, too!

      Reply
  18. Julia

    August 06, 2014 at 8:17 am

    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!

    Reply
    • Kelly

      August 06, 2014 at 11:20 pm

      Thanks so much, Julia!

      Reply

Trackbacks

  1. Decadent Vegan Summer Desserts - A Virtual Vegan says:
    July 23, 2015 at 10:31 am

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These blueberry shortcakes just scream summertime! Simple and fresh, an easy dessert. #vegan
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Hi! I’m Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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