Description
This Dreamy Blueberry Shortcake Cake is a delightful blend of fluffy cake layers, sweet and tangy blueberry filling, and rich whipped cream frosting. Perfect for summer gatherings or any occasion, this layered cake combines the freshness of blueberries with the comforting texture of traditional shortcake for an irresistible dessert.
Ingredients
Scale
Cake Layers
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup buttermilk
Blueberry Filling
- 2 cups fresh or frozen blueberries
- ¼ cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch mixed with 1 tbsp water
Whipped Cream Frosting
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
Garnish
- Fresh blueberries
- Lemon zest
- Drizzle of honey
Instructions
- Prepare the Cake Layers: Preheat your oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper to ensure easy removal of the cakes later.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt through the flour.
- Cream Butter and Sugar: In a separate large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light, fluffy, and pale in color, which helps incorporate air for a soft cake texture.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, beating well after each addition, then mix in the vanilla extract for flavor.
- Combine Dry and Wet Ingredients: Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix gently until just combined, being careful not to overmix to keep the cake tender.
- Bake the Cake Layers: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 25–30 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow the cakes to cool completely.
- Make the Blueberry Filling: In a saucepan over medium heat, combine the blueberries, granulated sugar, and lemon juice. Slightly mash the berries to release their juices.
- Thicken the Filling: Stir in the cornstarch slurry (cornstarch mixed with water) and cook until the mixture thickens, then remove from heat and let it cool completely.
- Whip the Cream Frosting: In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. This will create a light, fluffy frosting perfect for layering and covering the cake.
- Assemble the Cake: Place one cake layer on a serving plate. Spread the cooled blueberry filling evenly over the top, then pipe or spread a layer of whipped cream over the filling.
- Add Second Layer and Frost: Place the second cake layer on top of the first, then frost the top and sides of the entire cake with the remaining whipped cream.
- Garnish and Serve: Decorate the cake with fresh blueberries, lemon zest, and a light drizzle of honey if desired. Slice and enjoy this dreamy, fresh, and flavorful cake.
Notes
- Use fresh blueberries for the best flavor, but frozen will work well too—just thaw them before cooking.
- Ensure cake layers are completely cool before assembling to prevent melting the whipped cream.
- The cornstarch slurry is important for thickening the blueberry filling to prevent it from being runny.
- Chill your mixing bowl and beaters before whipping the cream for better stiff peak formation.
- This cake is best enjoyed the same day but can be stored in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
