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.
For the shortcakes:
For the berries:
- 3 cups fresh blueberries
- ½ 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.
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.
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.