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A lovely summer dessert - super simple blueberry shortcakes.

Simple Blueberry Shortcake.

A very easy blueberry shortcake recipe that everyone loves. Keep it simple and serve this summery dessert at your next party!
Course Dessert
Cuisine Dairy Free, vegan.
Keyword blueberry shortcake, vegan berry shortcake recipe
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 8
Calories 272 kcal
Author Kelly Roenicke

Ingredients

For the shortcakes:

For the berries:

  • 3 cups fresh blueberries
  • 1/2 cup sugar
  • 1 Tablespoon lemon juice
  • vegan vanilla ice cream
US Customary - Metric

Instructions

  1. Preheat the oven to 450 degrees. Line a cookie sheet with parchment paper.
  2. In a large bowl, combine blueberries, sugar, and lemon juice. Set aside.
  3. In another large bowl, combine the dry ingredients. Whisk together.
  4. 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.
  5. Add the non-dairy milk, and mix together. If the dough seems too dry, add a splash more milk.
  6. Using your hands, shape the dough into round biscuits. Place the biscuits on the prepared cookie sheet. Sprinkle with sugar.
  7. Bake at 450 degrees for about 10-12 minutes, until lightly golden.
  8. 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.

Nutrition Facts
Simple Blueberry Shortcake.
Amount Per Serving
Calories 272 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Sodium 204mg9%
Potassium 231mg7%
Carbohydrates 48g16%
Fiber 5g21%
Sugar 23g26%
Protein 5g10%
Vitamin A 360IU7%
Vitamin C 6.1mg7%
Calcium 106mg11%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.