Description
Indulge in the perfect combination of fluffy cake, fresh blueberries, and luscious whipped cream with this delightful Blueberry Shortcake Cake recipe. A summery treat that’s sure to impress!
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup granulated sugar
Wet Ingredients:
- 1/2 cup unsalted butter (cold and cut into cubes)
- 3/4 cup buttermilk
- 1 teaspoon vanilla extract
Blueberry Topping:
- 2 cups fresh blueberries
- 2 tablespoons granulated sugar (for blueberries)
- 1 tablespoon lemon juice
Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Mix Dry Ingredients: Whisk together flour, baking powder, baking soda, salt, and sugar in a large bowl.
- Add Butter and Wet Ingredients: Cut in cold butter, then stir in buttermilk and vanilla extract.
- Spread Batter: Spread batter in the pan.
- Prepare Blueberries: Toss blueberries with sugar and lemon juice, then place over the batter.
- Bake: Bake for 30–35 minutes until a toothpick comes out clean.
- Whip Cream: Whip cream with sugar and vanilla until soft peaks form.
- Assemble: Once cooled, spread whipped cream on the cake and garnish with blueberries.
Notes
- You can use frozen blueberries, but be sure to thaw and drain them first.
- For a citrusy twist, add a teaspoon of lemon zest to the batter.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 18g
- Sodium: 210mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
