There is something utterly magical about the Dreamy Blueberry Shortcake Cake Recipe that makes it a standout dessert to share with friends and family. With its moist, tender cake layers infused with vanilla and buttermilk, a luscious blueberry filling that bursts with fruity brightness, and billowy whipped cream frosting that feels like a cloud on your palate, this cake brings all the best elements of a classic shortcake into an elegant layered form. Every bite feels like a celebration of summer’s best berries, balanced by a subtle zing of lemon and the soft sweetness of honey. If you’ve been searching for a show-stopping yet comforting dessert, you’re going to adore making and savoring this delightful creation.
Ingredients You’ll Need
Don’t let the ingredient list intimidate you — these simple, pantry-friendly staples come together to create an extraordinary flavor and texture. Each component plays a vital role, from the tender crumb of the cake to the fresh zing of the blueberry filling and the fluffy, lightly sweetened whipped cream that ties everything together.
- 2 ½ cups all-purpose flour: Provides the perfect structure that is soft yet sturdy enough for layers.
- 2 ½ tsp baking powder: Helps the cake rise beautifully for a light texture.
- ½ tsp salt: Balances the sweetness and enhances all the flavors.
- 1 cup unsalted butter, softened: Adds richness and tenderness to the cake crumb.
- 1 ¾ cups granulated sugar: Sweetens the batter for an inviting, classic cake taste.
- 4 large eggs: Bind ingredients together and lend moisture and lift.
- 1 tbsp vanilla extract: Brings warmth and depth to the cake’s flavor profile.
- 1 cup buttermilk: Adds tang and moisture, keeping the cake irresistibly soft.
- 2 cups fresh or frozen blueberries: The star of the show, bursting with sweet-tart juiciness.
- ¼ cup granulated sugar (for filling): Sweetens the blueberry filling without overpowering it.
- 1 tbsp lemon juice: Lifts the blueberry flavor with a gentle citrus zing.
- 1 tsp cornstarch mixed with 1 tbsp water: Thickens the filling to the perfect jam-like consistency.
- 2 cups heavy whipping cream: Whipped to fluffy perfection for the creamy frosting.
- ½ cup powdered sugar: Sweetens the whipped cream delicately.
- 1 tsp vanilla extract (for frosting): Enhances the creaminess with a lovely vanilla note.
- Fresh blueberries: For garnish that adds fresh bursts of flavor and beauty.
- Lemon zest: Adds a fragrant, citrusy sparkle on top.
- Drizzle of honey: Optional finishing touch that complements the berries and cream.
How to Make Dreamy Blueberry Shortcake Cake Recipe
Step 1: Prepare the Cake Layers
Begin by preheating your oven to 350°F (175°C) and greasing and lining two 9-inch cake pans. This ensures your cake layers will bake evenly and release easily once done. In a bowl, whisk together the flour, baking powder, and salt to combine all the dry ingredients thoroughly. In a separate large bowl, cream the softened butter and granulated sugar until the mixture is light and fluffy, which usually takes around 3 to 5 minutes with a mixer. This step is key to the cake’s tender texture.
Step 2: Combine Wet and Dry Ingredients
Next, add the eggs one at a time to the creamed butter and sugar, mixing well after each addition. Stir in the vanilla extract for that warm, inviting aroma. Now, alternate adding the flour mixture and buttermilk to the batter, starting and ending with the dry ingredients. Mix until everything is just combined — be careful not to overmix to keep the layers soft and airy.
Step 3: Bake the Cake Layers
Divide the batter evenly between the prepared cake pans. Pop them into the oven and bake for 25 to 30 minutes. You’ll know they’re ready when a toothpick inserted in the center comes out clean. Allow the cake layers to cool completely on wire racks before moving on. Patience here will make assembling much easier and prevent a melty mess.
Step 4: Make the Blueberry Filling
While the cakes are cooling, place the blueberries, sugar, and lemon juice in a saucepan over medium heat. Gently mash the berries with a spoon or potato masher to release some juices and create a chunky texture. Stir in the cornstarch slurry, which will thicken the mixture as it cooks. Let it simmer until delightfully thick and jammy, then remove from heat and cool completely. This luscious filling is the flavor heartbeat of the cake.
Step 5: Whip the Cream Frosting
Time for the fluffy cloud topping! In a chilled mixing bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. This luscious whipped cream will add light, creamy layers between and around your cake, balancing sweetness and berry tartness perfectly.
Step 6: Assemble the Dreamy Blueberry Shortcake Cake Recipe
Place one cake layer on your serving plate and generously spread the blueberry filling over it, followed by a thick layer of whipped cream. Gently place the second cake layer on top, pressing down lightly. Frost the entire cake with the remaining whipped cream, smoothing it over the top and sides for a picture-perfect finish. This step transforms your cake into the dreamy centerpiece it deserves to be.
Step 7: Garnish and Serve
To finish, adorn the cake with fresh blueberries, a sprinkle of lemon zest for brightness, and a gentle drizzle of honey if you like that extra touch of sticky sweetness. Slice, serve, and watch faces light up with every tender, fruity bite.
How to Serve Dreamy Blueberry Shortcake Cake Recipe
Garnishes
Adding fresh blueberries and lemon zest not only makes this cake look exquisite but also enhances its fruity perfume and adds a burst of fresh flavor. The drizzle of honey adds a touch of golden sweetness that harmonizes beautifully with the tangy berries and rich cream.
Side Dishes
This cake is a dessert star on its own but pairs wonderfully with a scoop of vanilla ice cream or a cup of freshly brewed tea or coffee. For a summer party, serve it alongside a light fruit salad or citrus sorbet to complement its freshness.
Creative Ways to Present
Try serving individual portions in pretty glass jars layered with crumbled cake, blueberry filling, and whipped cream for a charming twist. You can also dust the top with a sprinkle of powdered sugar or edible flowers for a whimsical touch that will impress guests.
Make Ahead and Storage
Storing Leftovers
Keep leftover cake covered in the refrigerator to maintain freshness. Make sure it’s tightly wrapped or stored in an airtight container to prevent the whipped cream from drying out or absorbing other fridge odors.
Freezing
If you want to freeze the Dreamy Blueberry Shortcake Cake Recipe, it is best to freeze the cakes unfrosted. Wrap the layers tightly in plastic wrap and foil, and freeze for up to 2 months. When ready to serve, thaw in the fridge, then add the blueberry filling and whipped cream fresh for the best texture.
Reheating
This cake is best served chilled or at room temperature, so reheating is generally not recommended as it can affect the whipped cream and fruit consistency. Simply let refrigerated leftovers sit at room temperature for 20 to 30 minutes before serving to soften and bring out the flavors.
FAQs
Can I use frozen blueberries for the filling?
Absolutely! Frozen blueberries work wonderfully for the filling. Just be sure to thaw and drain them slightly to avoid excess liquid before cooking the filling to the right thickness.
Can I substitute the buttermilk in this recipe?
You can make a buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar; let it sit for 5 minutes. This helps maintain the tang and tenderness in the cake layers.
How long does the whipped cream frosting hold up?
The whipped cream frosting is best enjoyed within 24 hours for optimal freshness. It can hold up for up to 2 days in the refrigerator but tends to soften and lose structure after that.
Is this cake suitable for special occasions?
Definitely! The Dreamy Blueberry Shortcake Cake Recipe is elegant enough for birthdays, showers, or any celebration yet easy enough to make at home — a perfect crowd-pleaser.
Can I make this cake gluten-free?
With careful substitution of gluten-free flour blends that work well for baking, you can adapt this recipe. Just be mindful that texture might vary slightly, and follow blend-specific guidelines for best results.
Final Thoughts
If you’ve been craving a dessert that embodies comfort, elegance, and fresh flavor, the Dreamy Blueberry Shortcake Cake Recipe is your new best friend in the kitchen. From the buttery cake to the vibrant blueberry filling and cloud-like whipped cream, every element is designed to delight. I hope you take this recipe for a spin — it’s a beautiful way to celebrate simple ingredients transformed into something truly special.
Print
Dreamy Blueberry Shortcake Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Dreamy Blueberry Shortcake Cake is a delightful layered dessert combining moist vanilla cake, luscious blueberry filling, and fluffy whipped cream frosting. Perfect for summer gatherings, this cake balances sweet and tangy flavors with fresh blueberries and a hint of lemon zest for a refreshing twist.
Ingredients
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 and Garnish
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
- Fresh blueberries (for garnish)
- Lemon zest (for garnish)
- Drizzle of honey (optional, for garnish)
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 prevent sticking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Cream Butter and Sugar: In a separate large bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, which helps create a tender cake texture.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter mixture, mixing well after each addition, then stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients, mixing until just combined to avoid overworking the batter.
- Bake the Cakes: Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely before assembling.
- Make the Blueberry Filling: In a saucepan over medium heat, combine the blueberries, granulated sugar, and lemon juice. Slightly mash the berries to release juices while maintaining some texture.
- Thicken the Filling: Stir in the cornstarch slurry (cornstarch mixed with water) and cook until the mixture thickens and becomes glossy. Remove from heat and let cool completely.
- Whip the Cream Frosting: Using a mixer, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form, creating a light and airy frosting.
- Assemble the Cake: Place one cooled cake layer on a serving plate. Spread a generous layer of blueberry filling over it, followed by a thick layer of whipped cream.
- Add Second Layer: Top with the second cake layer. Frost the top and sides with the remaining whipped cream for a smooth finish.
- Garnish and Serve: Decorate the cake with fresh blueberries, lemon zest, and an optional drizzle of honey for added sweetness and visual appeal. Slice and enjoy your dreamy dessert!
Notes
- For best results, use fresh blueberries when in season, or thaw frozen blueberries and drain excess liquid before using.
- Allow the blueberry filling and cake layers to cool completely before assembling to prevent the whipped cream from melting.
- You can substitute buttermilk with regular milk mixed with 1 tablespoon lemon juice or vinegar as a DIY option.
- Chill the whipped cream bowl and beaters beforehand to help achieve stiff peaks faster.
- This cake is best served the same day but can be refrigerated for up to 2 days; bring to room temperature before serving.
- For a lower sugar version, reduce sugar in the filling and whipped cream, but note it may alter the texture slightly.
