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.