Vegan Blueberry Shortcake Bars
These Vegan Blueberry Shortcake Bars are a delightful treat made with plant-based ingredients, featuring a buttery shortcake base topped with juicy blueberries. Perfect for busy days, they embody comfort and ease in baking.
Ingredients
- 2 cups all-purpose flour
- 3/4 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup coconut oil (melted)
- 1 cup almond milk (or plant-based milk of choice)
- 2 cups blueberries (fresh or frozen)
- 1 tbsp lemon juice
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) while you prepare the ingredients.
- In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
- Pour in the melted coconut oil, almond milk, lemon juice, and vanilla extract. Stir until just combined.
- Gently fold the blueberries into the batter using a spatula.
- Line an 8x8 inch baking dish with parchment paper and lightly grease it.
- Spread the batter evenly in the prepared dish.
- Place the baking dish in the preheated oven and bake for 30-35 minutes.
- Allow the bars to cool for 10 minutes before lifting them out using the parchment paper and slice them into squares.
Notes
Use room-temperature ingredients for better mixing. Toss blueberries in a bit of flour before folding them in to prevent sinking. Store in an airtight container in the fridge for up to a week.