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
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 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.
