Simple Blueberry Shortcake.
A very easy blueberry shortcake recipe that everyone loves. Keep it simple and serve this summery dessert at your next party!
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
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
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