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
Scale
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.
