If you’re craving a dessert that captures the essence of fresh summer blueberries with a fluffy, tender cake, you’re going to adore this Blueberry Shortcake Cake Recipe. It’s the perfect balance of sweet, tangy, and creamy, bringing together luscious blueberry filling, airy layers of cake, and billowy whipped cream in a way that feels both classic and delightfully new. Every bite feels like a celebration of simple, homemade goodness that’s just waiting to become your new favorite dessert staple.
Ingredients You’ll Need
This Blueberry Shortcake Cake Recipe calls for straightforward ingredients that pack a punch in both flavor and texture. Each component plays a starring role, from the creamy buttermilk that keeps the cake moist to the bright, fresh blueberries that add juicy bursts of fruitiness.
- 2 cups all-purpose flour: The foundation for your cake’s tender crumb and structure.
- 1 cup granulated sugar: Sweetens the cake just right without overpowering.
- 2 teaspoons baking powder: Helps the cake rise beautifully and become fluffy.
- 1/2 teaspoon baking soda: Works with the buttermilk to create extra lightness.
- 1/2 teaspoon salt: Enhances all the flavors in the cake.
- 1/2 cup unsalted butter, softened: Adds richness and tenderness to the batter.
- 1 cup buttermilk (or milk with lemon juice): Keeps the cake moist and adds subtle tanginess.
- 2 large eggs: Bind the ingredients together and provide structure.
- 1 teaspoon vanilla extract: Infuses warmth and depth of flavor.
- 2 cups fresh blueberries (or thawed frozen): The star fruit that makes this recipe shine.
- 1/4 cup granulated sugar (for the filling): Sweetens the blueberry layer.
- 1 tablespoon cornstarch: Thickens the blueberry filling to the perfect consistency.
- 1 tablespoon lemon juice: Brightens the filling with a fresh zing.
- 1 teaspoon vanilla extract (for the filling): Complements the berries beautifully.
- 1 1/2 cups heavy whipping cream: Whipped to fluffy perfection for the topping.
- 1/4 cup powdered sugar: Sweetens the cream without graininess.
- 1 teaspoon vanilla extract (for the whipped cream): Adds a lovely aromatic note.
How to Make Blueberry Shortcake Cake Recipe
Step 1: Prepare the Blueberry Filling
Start by making the luscious blueberry filling that’s going to burst with flavor between the cake layers. Combine your blueberries, sugar, cornstarch, lemon juice, and vanilla extract in a small saucepan. Cook it over medium heat, stirring occasionally until it thickens — this usually takes about 5 to 7 minutes. The filling will thicken even more as it cools, so give it a good rest once taken off the heat.
Step 2: Get Your Oven Ready and Prep Pans
While the filling cools, preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans. This ensures your cake layers bake evenly and come out easily without sticking.
Step 3: Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This step blends your leavening agents evenly so your cake rises consistently.
Step 4: Add Butter and Wet Ingredients
Beat the softened butter into the dry mix on medium speed until the mixture looks like coarse crumbs. Then, add the buttermilk, eggs, and vanilla extract, mixing just until combined. Avoid overmixing to keep the cake tender and light.
Step 5: Bake the Cake Layers
Divide the batter evenly between the prepared pans, smoothing the tops gently. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Once baked, let them rest in the pans for 10 minutes before turning out onto wire racks to cool completely—this cooling phase is essential for the whipped cream to hold up well on assembly.
Step 6: Whip the Cream
Chill your mixing bowl and beaters for the best results. Beat the heavy cream with powdered sugar and vanilla extract until soft peaks form, usually about 3 to 5 minutes. Be attentive here—overbeating can quickly turn your delicious whipped cream into butter.
Step 7: Assemble Your Blueberry Shortcake Cake Recipe
Place one cake layer on a serving plate, spoon half the blueberry filling evenly over the top, and spread a generous layer of whipped cream on the berries. Repeat the process with the second layer, finishing with additional whipped cream. For an extra touch of elegance, garnish with fresh blueberries and a light dusting of powdered sugar if you like.
How to Serve Blueberry Shortcake Cake Recipe
Garnishes
Simple garnishes like extra fresh blueberries, a sprinkle of powdered sugar, or even a few mint leaves make the cake feel festive and inviting. These little touches highlight the fresh fruitiness and creaminess that make this cake so special.
Side Dishes
Serve this cake alongside a cup of fragrant tea or a scoop of vanilla ice cream to amplify the indulgence. Light fruit salads or sorbets can also provide a refreshing balance to the cake’s richness.
Creative Ways to Present
Consider layering individual portions in pretty glass jars for a charming presentation, perfect for parties. You can also pipe the whipped cream decoratively with a star tip and add edible flowers for a truly stunning dessert centerpiece.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Blueberry Shortcake Cake Recipe refrigerated in an airtight container. It will stay fresh and moist for up to 3 days. This is a great way to enjoy this dessert without rushing through it.
Freezing
Though it’s best enjoyed fresh, you can freeze the cake layers (without the whipped cream) wrapped tightly in plastic wrap and foil for up to a month. Thaw in the refrigerator before assembling with fresh whipped cream and filling.
Reheating
Since this cake features whipped cream and fresh filling, it’s generally served chilled and not reheated. If you prefer, let it come to room temperature for about 15 to 20 minutes before serving for the best flavor and texture.
FAQs
Can I use frozen blueberries in this Blueberry Shortcake Cake Recipe?
Absolutely! Just make sure to thaw and drain them well before cooking the filling to avoid excess moisture in the cake.
What if I don’t have buttermilk on hand?
You can easily make a buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using.
How do I prevent the whipped cream from turning into butter?
Keep your bowl and beaters cold, and whip the cream on medium speed while watching closely. Stop beating once soft peaks form to avoid overwhipping.
Can this cake be made gluten-free?
Yes! Replace the all-purpose flour with a gluten-free blend that includes xanthan gum for texture. Just be sure to check for any ingredient substitutions needed for best results.
Is it okay to assemble the cake a few hours ahead?
Definitely. In fact, refrigerating the cake for up to 4 hours after assembly helps the flavors meld and the layers set nicely, making slicing easier.
Final Thoughts
Now that you have this wonderful Blueberry Shortcake Cake Recipe, you’re all set to create a dessert that’s bursting with fresh flavor and a tender crumb. It’s perfect for celebrations, casual get-togethers, or simply a sweet moment to share with someone you love. Trust me, once you try it, this cake will become a staple you keep coming back to again and again!
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Blueberry Shortcake Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Blueberry Shortcake Cake is a delightful twist on the classic dessert, featuring moist layers of tender cake filled and topped with a luscious blueberry compote and fluffy whipped cream. Perfect for spring and summer gatherings, this cake seamlessly combines fresh blueberries with a rich buttermilk cake base, creating 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 which takes about 5 to 7 minutes. Remove from heat and set aside to cool; it will thicken further as it cools.
- Prepare for Baking: 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 until well combined.
- Combine Wet and Dry Ingredients: Add the softened butter to the dry ingredients and beat on medium speed until the mixture resembles coarse crumbs. Then, add the buttermilk, eggs, and vanilla extract and mix until just combined to keep the cake tender.
- Bake the Cake: Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake for 25 to 30 minutes until a toothpick inserted in the center comes out clean.
- Cool the Cake: Let the cakes cool in their pans for 10 minutes to firm up, then turn them out onto a wire rack to cool completely, ensuring they don’t become soggy.
- Make the Whipped Cream: In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form, about 3 to 5 minutes. Be careful not to overbeat to avoid turning it into butter.
- Assemble the Cake: Place one cake layer on your serving platter, spoon half of the blueberry filling over it, then add a layer of whipped cream over the berries.
- Add the Second Layer: Place the second cake layer on top and repeat the process with the remaining blueberry filling and whipped cream.
- Garnish and Serve: Optionally, garnish the top with additional fresh blueberries and a light dusting of powdered sugar. Slice and serve immediately, or refrigerate for up to 4 hours to allow the cake to set.
Notes
- Use fresh or properly thawed frozen blueberries for the best texture in the filling.
- For buttermilk substitute, mix 1 cup milk with 1 tablespoon lemon juice and let sit for 5 minutes.
- Do not overbeat the whipped cream as it can easily turn into butter.
- Allow cakes to cool completely before assembling to prevent the whipped cream from melting.
- Refrigerate assembled cake if not serving immediately, but consume within 4 hours for optimal freshness.
