Saturday Mix | Blueberry Shortcakes w/ Lemon Cream

July 2, 2016

Vegan Blueberry Shortcakes w/ Lemon Cream by Faring Well

It’s seventy degrees and overcast, and the weekend looks to be the same with a little more sunshine. I am in heaven, and cannot remember the last fourth of July weekend where it wasn’t sweltering hot. I usually tackle a pie each year at this time, and it always ends with me cursing pies and their unmanageable crusts that compromise the cool-vibes I try to keep while cooking. Never mind the eighty degree kitchen I’m usually in, trying to roll out their delicately chilled dough – not helping in the slightest. If someone were to put pie in front of me alongside any other food to eat, I’d choose PIE. But if someone were to put a pie recipe in front of me to make alongside any other recipes, I’d choose ANYTHING but pie. Thank goodness I have my next favorite summer treat to fall back on, and it never fails me. Never. Shortcakes for the sweet win, hooray! (But someone bring me a pie, okay?)

I made these cuties on my Nom show earlier in the spring when we had moved back here to California, and have been holding it in my pocket for this sweet occasion now. Something about these cakes has my heart. They melt in your mouth like a sweet cloud. Pair it with whatever your favorite berries may be, and top with sweet whipped coconut cream. Here I made a lemon version of the cream to pair with huge, juicy blueberries from the market. Together I think they are super swell. You can layer them like I did here, or layer 2 of them on top of one another in a jar or short glass to serve – the latter is my favorite way to enjoy them. But I couldn’t resist using these cute mini cake stands here, how adorable are they? The lovely AHeirloom makes them and she is so talented.

I hope all of you celebrating this weekend have the chillest time. Hang with friends and family, light something on fire. Grill a veggie, eat a shortcake. Wear your swimsuit at least once – YEAH? Mega big time holiday hugs to you all. – xo


If I could nosh on three of my favorite recipes by my blogging friends this fourth of July, I’d choose Sherrie’s eggplant sliders, Laura’s summer picnic salad, and Izy’s mango popsicles.

If I could sport a pretty summer dress to play in, I would go for this cutie from Clad & Cloth in a heartbeat.

Looking for ways to use all the abundant summer produce this season? Kate has you covered with her stellar seasonal produce guide here.

Have a second to show some love? It’s that time of year again where the Saveur Blog Awards is open for your vote! Pop on over to nominate your faves, whether it be mine or someone else’s. Hip hip!

Instagram highlight: Someone I’m super enjoying following lately on Insta is @happyheartedkitchen. Between her beautiful, seasonal recipes and adventurous life in Revelstoke (Canada) my heart feels so full with every one of her posts.

Snapchat highlight: Loving the snaps lately of @thefauxmartha, she always has the neatest tips in the kitchen, plus her little girl is crazy adorable.

If I could eat a few of my own recipes this holiday weekend (these shortcakes aside) I’d choose my peach and blackberry cobbler, the roasted blackberry and thyme ice cream with cornmeal crumble, and this summer spelt berry salad!

Tunes for this all American weekend: Ryan Adams, The Shouting Matches, and Leon Bridges for SURE.


1 cup whole spelt flour
2 tablespoons maple sugar (or coconut sugar)
1 1/2 teaspoon baking powder
1/4 teaspoon sea salt
1/4 teaspoon ground cinnamon (optional)
1/4 cup coconut oil
1/3 cup full fat coconut milk

lemon cream
1 can full fat coconut milk, refrigerated overnight
1 tablespoon maple syrup
1/2 teaspoon vanilla extract
1 teaspoon lemon zest

for assembling
fresh blueberries (or fruit of your choice)
extra lemon zest for topping

Preheat the oven to 400F. Mix the dry ingredients in a bowl, add the wet, and mix well with a fork. Drop spoonfuls of dough onto a parchment lined baking sheet, and bake for 8 to 10 minutes. I removed mine at 9 minutes, wishing them to keep soft and melt-in-your-mouth in the center.

Open the can of chilled coconut milk and scoop out the thick cream that has separated into a mixing bowl (discard the water). Add the maple and vanilla, and beat with a hand mixer on high until creamy and fluffy (a few minutes) or use an immersion blender. Sprinkle the lemon zest on top and fold into the whipped cream.

Top each shortcake with a scoop of lemon cream and as many fresh berries as it can handle. Eat on its own, or layer in jars (or short glasses) to serve. Enjoy right away.


Vegan Blueberry Shortcakes w/ Lemon Cream by Faring WellVegan Blueberry Shortcakes w/ Lemon Cream by Faring WellVegan Blueberry Shortcakes w/ Lemon Cream by Faring Well


  • Reply valentina | sweet kabocha July 2, 2016 at 5:58 am

    These are so cute!!! :D Have a wonderful long weekend :*

  • Reply Michelle @ Hummingbird High July 2, 2016 at 7:18 am

    THESE ARE SO CUTE. I love Aheirloom! Amy is so freaking talented; I have been coveting her mini cake stands for months now.

  • Reply danielle | rooting the sun July 2, 2016 at 7:32 am

    so darling, jessie! i love the combination of coconut and blueberry, you can’t go wrong. have a beautiful holiday! x

  • Reply Sarah | Well and Full July 2, 2016 at 8:01 am

    These are such adorable little shortcakes!! That lemon cream also sounds especially mouthwatering ;) Hope you have a lovely holiday weekend, Jessie! <3

  • Reply Sherrie July 2, 2016 at 8:15 am

    Lemon and blueberries are such a magical combination Jessie – these sound divine! I’ve been meaning to tell you, I really dig your new site design and that logo is perfect. It’s such a great fit for you and your work. Thanks for linking to my sliders sister! All the love, xx.

  • Reply Pia July 2, 2016 at 8:26 am

    Have a beautiful weekend, my friend! And although I am not American, and thus won’t be celebrating anything on Monday, I still wish you a happy 4th of July =)
    Big hugs xxx

  • Reply Ingrid | Let's talk evergreen July 2, 2016 at 8:52 am

    Beautiful cakes and I always adore your writing. Love the tips you are giving us! Have a lovely weekend darling! <3

  • Reply Jodi July 2, 2016 at 12:58 pm

    Bah! I should have read this one first :) Just catching up on all things FW this morning, ah man its making for a really good saturday so far. I love coming here Jessie, thank you for being you and doing what you do. Thank you for your kind words about my little life up here in the mountains – it’s a great space and maybe one day you’ll see it for yourself. Looking forward to blueberry season here, I promise to make pie. Happiest weekend + lots of sunshine + a big hug ok? xx

  • Reply Sophie | The Green Life July 2, 2016 at 7:51 pm

    Ah, how I love your writing Jessie! Coming here and reading your words is always such a delight. You are a gem, lady. These little cakes are so friggin adorable. And these mini cake stands (!!!), seriously. Happy 4th of July celebrations to you! <3

  • Reply Sophie MacKenzie July 2, 2016 at 10:01 pm

    Jessie, these are so gosh darn cute! Happy fourth to you! I’ll trade you a pie for these cakes any day :)

  • Reply Tori//Gringalicious July 4, 2016 at 6:18 am

    Such loveliness!!! I couldn’t possibly love these shortcakes more!!!

  • Reply Bri | Natural Girl Modern World July 4, 2016 at 5:51 pm

    Jessie, these are so cute! Love them. I imagine a raspberry + lemon version would be awesome too. And such a good idea about layering them into little jars. YUM!

  • Reply Chelsey July 7, 2016 at 12:05 am


  • Reply KJ | Om Nom Herbivore August 6, 2016 at 7:35 pm

    Love these cute little cakes and your cake stands! :D Lemon and blueberry make such a great pair!

    • Reply Faring Well August 7, 2016 at 2:35 pm

      Thank you tons and tons, you are the sweetest. Hugs!

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