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
Scale
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.
