Vegan Blueberry Shortcakes w/ Lemon Cream

The sweetness of the blueberries and the sourness of the lemon cream go well together in these vegan blueberry shortcakes with lemon cream. The shortcakes are soft and flaky, and the blueberry compote gives them a blast of fruity flavor. Finish it off with a creamy coconut cream that has lemon in it for a cool taste.

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup cane sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup vegan butter, chilled and cubed
• 3/4 cup unsweetened almond milk
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla extract
• 2 cups fresh blueberries
• 1/4 cup maple syrup
• 1 tablespoon cornstarch
• 1 cup coconut cream, chilled
• 2 tablespoons powdered sugar
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice

Instructions:

Warm the oven up to 425F 220C

Mix the flour, sugar, baking powder, baking soda, and salt in a large bowl with a whisk

Mix in the vegan butter that has been chilled

You can use a pastry cutter or a fork to blend the butter into the flour until it looks like big crumbs

Put almond milk, apple cider vinegar, and vanilla extract in a different small bowl and mix them together

Add this to the flour mixture and stir just until everything is mixed together

Place the dough on a surface that has been lightly floured

It should come together after a few gentle kneads

Shape the dough into a round that is 1 inch thick

Cut rounds of dough with a biscuit cutter

Put the rounds of dough on a baking sheet that has parchment paper on it

Toast it for 12 to 15 minutes, or until it turns golden brown

You can make the blueberry compote while the shortcakes are baking

Put blueberries, maple syrup, and cornstarch in a saucepan and mix them together

Over medium heat, stir the mixture every so often for about 5 to 7 minutes, or until it thickens and the blueberries pop

Take it off the heat and let it cool down a bit

Take the solid part of the cold coconut cream from the top of the can and use it to make the lemon cream

Mix it with powdered sugar, lemon zest, and lemon juice in a bowl until it's smooth and creamy

Cut the warm shortcakes in half across the middle to serve

Put some blueberry compote on the bottom half of each shortcake and then add a dollop of lemon cream on top of each one

Put the top half of the shortcake on top

Serve right away