Fresh Blueberry Shortcake

BY : PUBLISHED : July 31st, 2013 UPDATED: November 14th, 2021

Taking advantage of the bounty of blueberries this season, I decided to create this stellar (and so easy you won’t believe it) dessert. All you need are a few simple ingredients and these little blueberry stunners will be on the way to your table. It’s best to prepare all of the ingredients, then assemble them right before serving. These darlings are vegan, gluten-free, contain minimal sugar, and really are a cinch to whip up if you have everything on hand. Just make sure to chill your coconut cream a few hours ahead of time, preferably overnight. If gluten isn’t a concern use an equal amount of wheat flour instead of the gluten-free blend. Make these now, blueberry season will be over before we know it!

Two blueberry shortcakes on a white plate.

Two blueberry shortcakes on a white plate.

Fresh Blueberry Shortcake

Renee Press
All you need are a few simple ingredients and these little blueberry stunners will be on the way to your table. This recipe fits a lot of diets and allergies.
5 from 1 vote
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Breakfast, Dessert
Cuisine American
Servings 6 servings
Calories 565 kcal
DIET Vegan


  • 1 1/2 cups of Bob's Red Mill Gluten-free flour blend (or regular wheat flour)
  • 1 Tablespoon of cornstarch
  • 1 Tablespoon of flaxmeal
  • 1/4 teaspoon of salt
  • 2 teaspoons of baking powder
  • 2 Tablespoons of coconut oil
  • 1/4 cup of sugar
  • 2 Tablespoons of vanilla
  • 2 pints of fresh blueberries
  • 2 cans of full fat coconut milk
  • 3 Tablespoons of maple syrup
  • 1 cup of water


  • Preheat oven to 350 degrees, line a muffin tin with paper cupcake liners and set aside.
  • Mix dry ingredients, gluten-free flour through baking powder in a large mixing bowl.
  • In a small saucepan, melt coconut oil, stir in sugar, 1 tablespoon vanilla extract and water.
  • Add wet ingredients to dry ingredients and whisk together.
  • Pour batter into cupcake liners, filling halfway full. Bake for 15 minutes or until golden brown and they pass the toothpick test. Remove from oven and let them cool completely on a wire rack while you make the blueberries and cream.
  • Toss the blueberries with 1 tablespoon of maple syrup in a medium sized bowl.
  • Open the chilled cans of coconut milk and pour off the liquid, reserving the thick cream. Place cream in a separate bowl and add the remaining maple syrup and vanilla. Whisk together well.
  • Remove shortcakes from paper liners and gently cut in half forming a top and bottom. Spoon each bottom generously with coconut cream, blueberries, and more coconut cream. Cover with shortcake top and enjoy!


Calories: 565kcalCarbohydrates: 66gProtein: 7gFat: 34gSaturated Fat: 28gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 260mgPotassium: 440mgFiber: 7gSugar: 32gVitamin A: 85IUVitamin C: 17mgCalcium: 146mgIron: 6mg
Keyword berries, best, blueberry, breakfast, budget, coconut cream, cute, desserts, easy, fresh, fresh fruit, gluten free, mini, quick, recipe, shortcake, simple, strawberry, summer, sweets, tasty, vegan, veganism
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

About Renee Press

Renee Press is the founder of Fire and Earth Kitchen in Seattle WA. which offers cooking classes, food coaching, and chef services. She's on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone.

View all posts by Renee Press
BeanandRiceBurrito PBOAB 1

5 Secrets to Easy Meal Planning

Free Printable Plans & Recipes for Healthy Meals


Plantbased on a budget Logo