If you’re craving a dessert that feels like summer wrapped in a fluffy, sweet embrace, the Blueberry Shortcake Cake Recipe is exactly what you need. This cake combines tender layers of buttery cake with luscious, homemade blueberry filling and clouds of whipped cream, creating a dessert that’s as stunning to look at as it is delightful to eat. Bursting with fresh blueberry flavor and just the right touch of vanilla, this recipe will quickly become a favorite for any occasion where sweetness and comfort are on the menu.
Ingredients You’ll Need
Gathering the right ingredients is key to making this Blueberry Shortcake Cake Recipe truly shine. Each simple component plays a vital role, from the flour that forms the cake’s soft structure to the blueberries that bring brightness and a pop of color. Here’s what you’ll need to get started on this delicious journey:
- 2 cups all-purpose flour: The foundation of the cake, providing structure and softness.
- 1 cup granulated sugar: Sweetens the cake perfectly without overpowering the blueberries.
- 2 teaspoons baking powder: Helps the cake rise light and fluffy.
- 1/2 teaspoon baking soda: Works with buttermilk to add tenderness.
- 1/2 teaspoon salt: Enhances the balance of all flavors.
- 1/2 cup unsalted butter, softened: Adds richness and moistness to the cake layers.
- 1 cup buttermilk (or milk with lemon juice): Keeps the cake tender and adds a subtle tang.
- 2 large eggs: Bind the ingredients together for a silky texture.
- 1 teaspoon vanilla extract: Infuses a warm, aromatic note throughout the cake.
- 2 cups fresh blueberries (or thawed frozen): The star of the filling, bringing natural sweetness and vibrant color.
- 1/4 cup granulated sugar (for filling): Sweetens and intensifies the blueberry flavor.
- 1 tablespoon cornstarch: Thickens the blueberry filling to a luscious consistency.
- 1 tablespoon lemon juice: Brightens the filling with fresh citrus zing.
- 1 teaspoon vanilla extract (for filling): Adds depth and rounds out the blueberry taste.
- 1 1/2 cups heavy whipping cream: The base for the whipped cream that crowns the cake with lightness.
- 1/4 cup powdered sugar: Sweetens the whipped cream delicately.
- 1 teaspoon vanilla extract (for whipped cream): Complements the cream with a gentle vanilla flavor.
How to Make Blueberry Shortcake Cake Recipe
Step 1: Make the Blueberry Filling
Start your masterpiece by whisking together blueberries, sugar, cornstarch, lemon juice, and vanilla in a small saucepan. Cook this mixture over medium heat, stirring occasionally, until it thickens into a glossy, jammy filling. This filling is what brings that unforgettable burst of blueberry into every bite.
Step 2: Prepare the Cake Batter
While the filling cools, preheat your oven and grease your cake pans so your cakes pop out perfectly later. In a large bowl, blend dry ingredients, then cut in the softened butter until the mixture looks like coarse crumbs. Adding buttermilk, eggs, and vanilla gives you a batter that’s smooth and ready to bake into soft, tender layers.
Step 3: Bake the Cakes
Divide your batter evenly into the prepared pans and bake until golden and a toothpick comes out clean. The baking process transforms your batter into light, fluffy cake layers that are simply begging for the blueberry filling and whipped cream.
Step 4: Whip the Cream
Chill your mixing bowl and beat heavy cream with powdered sugar and vanilla just until soft peaks form. This luscious whipped cream adds airy sweetness, balancing the tang and richness of the blueberries and cake perfectly.
Step 5: Assemble Your Blueberry Shortcake Cake Recipe
Layer one cake round on your platter, generously spoon over half the blueberry filling, and spread a layer of whipped cream on top. Repeat with the second cake and the remaining filling and cream. Decorate with fresh blueberries and a dusting of powdered sugar for that picture-perfect finish.
How to Serve Blueberry Shortcake Cake Recipe
Garnishes
Simple garnishes like fresh blueberries scattered on top and a light snowfall of powdered sugar elevate the cake’s look and add an extra pop of sweetness and visual charm. For an extra touch, a few mint leaves can add refreshing color and aroma.
Side Dishes
This cake pairs beautifully with a scoop of vanilla ice cream or a fresh berry salad to enhance that summery vibe. A cup of freshly brewed tea or coffee also complements the rich, creamy, and fruity flavors gorgeously.
Creative Ways to Present
Try serving this Blueberry Shortcake Cake Recipe in individual glass trifle cups for a whimsical look, layering cake, filling, and cream to showcase every delicious element. You could also turn it into a layered parfait or even make mini versions for parties and gatherings.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers covered tightly in the refrigerator to maintain freshness. The cake stays moist and flavorful for up to 3 days, making it easy to enjoy your favorite treat later.
Freezing
You can freeze the un-assembled cake layers wrapped well in plastic wrap and foil. Defrost overnight in the fridge, then assemble and frost as usual for a fresh-from-the-oven taste anytime you like.
Reheating
This cake is best enjoyed chilled to keep the whipped cream stable, but if you prefer it a bit warmer, allow it to come to room temperature for about 20 minutes before serving. Avoid microwaving, which might ruin the cream texture.
FAQs
Can I use frozen blueberries for this Blueberry Shortcake Cake Recipe?
Absolutely! Just thaw them completely and drain any excess liquid before cooking the filling to avoid a watery consistency.
What can I substitute for buttermilk?
If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes. This will give you the perfect tangy substitute.
How long does the whipped cream last on the cake?
Whipped cream is best consumed within a few hours of assembly, ideally within 4 hours if refrigerated, to keep its light and fluffy texture.
Is it possible to make this cake gluten-free?
Yes, you can use a gluten-free all-purpose flour blend, but be sure it contains xanthan gum or another binder to maintain the cake’s structure.
Can I prepare this cake a day in advance?
Definitely. Assemble the cake and keep it covered in the fridge overnight to let the flavors meld and the cake set beautifully.
Final Thoughts
This Blueberry Shortcake Cake Recipe is more than just a dessert; it’s a celebration of fresh summer berries and creamy goodness all in one irresistible cake. Whether you’re treating yourself or impressing guests, it’s a recipe worth trying again and again. I hope you enjoy every luscious slice as much as I do!
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Blueberry Shortcake Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Blueberry Shortcake Cake is a delightful blend of tender cake layers filled with luscious blueberry filling and topped with fluffy whipped cream. Perfect for a summer dessert, this cake combines the sweet juiciness of blueberries with a lightly sweetened, moist cake, offering a refreshing and elegant treat that serves 12.
Ingredients
Cake
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup buttermilk (or 1 cup milk with 1 tablespoon lemon juice)
- 2 large eggs
- 1 teaspoon vanilla extract
Blueberry Filling
- 2 cups fresh blueberries (or frozen, thawed and drained)
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Whipped Cream Topping
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Make the Blueberry Filling: In a small saucepan, combine the blueberries, sugar, cornstarch, lemon juice, and vanilla extract. Cook over medium heat, stirring occasionally, until the mixture thickens, about 5–7 minutes. Remove from heat and set aside to cool; it will thicken more as it cools.
- Prepare the Oven and Cake Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Add Butter to Dry Ingredients: Add the softened butter and beat on medium speed until the mixture resembles coarse crumbs, which helps to create a tender crumb in the cake.
- Combine Wet Ingredients: Add the buttermilk, eggs, and vanilla extract to the bowl and mix until just combined, careful not to overmix to keep the cake light.
- Divide Batter and Bake: Divide the batter evenly between the prepared cake pans, smoothing the tops. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
- Cool Cakes: Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- Prepare Whipped Cream: In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form, about 3–5 minutes. Be careful not to overbeat to avoid turning the cream into butter.
- Assemble the Cake: Place one cake layer on a serving platter. Spoon half of the blueberry filling over it, then spread a layer of whipped cream on top.
- Add Second Layer and Top: Place the second cake layer on top, then repeat with the remaining blueberry filling and whipped cream.
- Garnish and Serve: Garnish with additional fresh blueberries and a light dusting of powdered sugar if desired. Slice and serve immediately, or refrigerate for up to 4 hours to allow the cake to set.
Notes
- You can substitute buttermilk with regular milk plus lemon juice as a homemade alternative.
- If using frozen blueberries, thaw and drain well to avoid excess liquid in the filling.
- Be gentle when mixing the batter to ensure a tender cake.
- Whipped cream is best served fresh, but the assembled cake can be refrigerated briefly before serving.
- For added decoration, fresh mint leaves can be used alongside blueberries.
