Fluffy, buttery biscuits topped with homemade blueberry compote and whipped cream.
This Lemon Blueberry Shortcake is homemade with buttery, flaky biscuits, sweet syrupy blueberries, and whipped cream.
My favorite summer dessert is hands down a strawberry shortcake. But what if we swapped the strawberries for homemade blueberry compote? yes please!
I love that this recipe is super easy to make and is 100% dairy and egg free!
Why you’ll love this Lemon Blueberry Shortcake:
Simple and easy to make. This recipe comes together easily and contains simple baking ingredients.
Flaky and buttery biscuits. I have perfected this biscuit recipe and it is too good! They have buttery flaky layers and are perfectly tender.
Perfect summer dessert recipe. This is the perfect recipe for 4th of july and you could even add in some strawberries so it’s extra festive!
Ingredient Breakdown:
- Blueberries – fresh or frozen works in this recipe since we will cook them down. I used fresh!
- Granulated sugar – I recommend granulated sugar over brown sugar.
- Lemon zest – brightens the flavor of the blueberries.
- All-purpose flour – I have not tested a gluten-free version of my biscuits.
- Vegan butter – my favorite brands are Earth Balance and Country Crock Plant Butter (unsalted)
- Non-dairy milk – any neutral flavored non-dairy milk works, such as almond, oat, or cashew milk.
- Coconut cream – acts as a heavy cream substitute and makes the biscuits fluffier.
- Vanilla extract – for added flavor.
- Lemon juice – for flavor and texture.
How to make Lemon Blueberry Shortcake:
Blueberry Compote
- Place blueberries, sugar, lemon zest, and lemon juice into a medium saucepan. Heat until the sugar has melted and the mixture comes to a low simmer.
- Mash some of the berries with the back of a fork to help release their juices. Remove from heat and mix in vanilla. Cool compote to room temperature then store in fridge in airtight container while preparing the rest.
Biscuits
- Preheat oven to 375°F. In a large bowl, whisk together flour, sugar, baking powder, lemon zest, and salt. Add cold grated butter. Use hands to mix butter into dry mixture until fully incorporated.
- In a liquid measuring cup, whisk together milk, coconut cream, and lemon juice. Drizzle over flour/butter mixture. Use a wooden spoon/rubber spatula to combine until it starts to come together. Be careful not to overwork the dough. The dough will be shaggy. If the dough feels too wet, stir in ~2 tbsp-¼ cup flour until it no longer sticks to your hands.
- Transfer dough to a light-floured surface. Bring dough together with floured hands. Using a floured rolling pin, flatten into ¾” thick rectangle. Fold one side into the center, then the other wise. Turn dough horizontally then flatten into a ¾” thick rectangle again. Repeat this 2 more times.
- Cut dough into 3-inch circles with a round biscuit cutter. Make sure not to twist the biscuit cutter when pressing down into the dough. Re-roll any scraps and cut more circles until you get ~8-10.
- Arrange circles on parchment-lined baking sheet. Brush tops with milk and sprinkle over raw sugar. Bake biscuits for 15-16 minutes until tops are golden brown. Cool for 10 minutes before assembling.
Coconut Whipped Cream
- While biscuits are cooling, prepare coconut whipped cream. Scoop out all of the hardened coconut cream into a large mixing bowl. Set aside any coconut water to use at a later time. Add powdered sugar and vanilla. Use a handheld mixer on medium-high speed to mix up coconut cream until light and fluffy.
- Assemble blueberry shortcakes by separating the biscuit in half, topping with blueberries and coconut whipped cream.
Recipe Modifications:
Substitute vegan butter with regular unsalted butter.
Substitute non-dairy milk with regular dairy milk.
Substitute coconut cream with heavy cream.
Substitute homemade coconut whipped cream with store bought non-dairy whipped cream or regular whipped cream.
Storage Instructions:
Store leftover cooled biscuits in an airtight container at room temperature for up to 3 days.
Store leftover blueberry compote and coconut whipped cream in an airtight container in the fridge for up to 3 days.
I recommend reheating the biscuits in the oven until warm before serving
More Delicious Summer Dessert Recipes…
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Lemon Blueberry Shortcake
Ingredients
Blueberry Compote
- 1 lb fresh blueberries
- ⅓ cup (70g) granulated sugar
- 1 tsp lemon zest
- 1 tsp lemon juice
- 1 tsp vanilla extract
Biscuits
- 3 cups (430g) all-purpose flour
- 2 tbsp granulated sugar
- 2 tbsp baking powder
- 1 tbsp lemon zest
- 1 tsp kosher salt
- 1 cup cold vegan butter, grated
- 1 cup unsweetened, plain non-dairy milk
- ¼ cup (54g) coconut cream
- 2 tsp lemon juice
- Raw/turbinado sugar, for topping
Coconut Whipped Cream
- 1-13.5 oz coconut cream, chilled overnight in the fridge
- 1 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
Blueberry Compote
- Place blueberries, sugar, lemon zest, and lemon juice into a medium saucepan. Heat until the sugar has melted and the mixture comes to a low simmer.
- Mash some of the berries with the back of a fork to help release their juices. Remove from heat and mix in vanilla. Cool compote to room temperature then store in fridge in airtight container while preparing the rest.
Biscuits
- Preheat oven to 375°F. In a large bowl, whisk together flour, sugar, baking powder, lemon zest, and salt. Add cold grated butter. Use hands to mix butter into dry mixture until fully incorporated.
- In a liquid measuring cup, whisk together milk, coconut cream, and lemon juice. Drizzle over flour/butter mixture. Use a wooden spoon/rubber spatula to combine until it starts to come together. Be careful not to overwork the dough. The dough will be shaggy. If the dough feels too wet, stir in ~2 tbsp-¼ cup flour until it no longer sticks to your hands.
- Transfer dough to a light-floured surface. Bring dough together with floured hands. Using a floured rolling pin, flatten into ¾” thick rectangle. Fold one side into the center, then the other wise. Turn dough horizontally then flatten into a ¾” thick rectangle again. Repeat this 2 more times.
- Cut dough into 3-inch circles with a round biscuit cutter. Make sure not to twist the biscuit cutter when pressing down into the dough. Re-roll any scraps and cut more circles until you get ~8-10.
- Arrange circles on parchment-lined baking sheet. Brush tops with milk and sprinkle over raw sugar. Bake biscuits for 15-16 minutes until tops are golden brown. Cool for 10 minutes before assembling.
Coconut Whipped Cream
- While biscuits are cooling, prepare coconut whipped cream. Scoop out all of the hardened coconut cream into a large mixing bowl. Set aside any coconut water to use at a later time. Add powdered sugar and vanilla. Use a handheld mixer on medium-high speed to mix up coconut cream until light and fluffy.
- Assemble blueberry shortcakes by separating the biscuit in half, topping with blueberries and coconut whipped cream.
