Blueberry Shortcake Cake

Blueberry Shortcake Cake is a delightful dessert that combines the sweetness of fresh blueberries with a fluffy cake and rich whipped cream frosting. This cake is perfect for summer gatherings, birthday parties, or any special occasion when you want to impress your family and friends with a delicious treat.

Why Make This Recipe

Making Blueberry Shortcake Cake is a wonderful way to enjoy fresh blueberries, which are packed with antioxidants and flavor. This cake is easy to prepare and is sure to get smiles from everyone who tries it. Whether you’re an experienced baker or just starting out, this recipe offers simple steps that lead to a beautiful and tasty cake.

How to Make Blueberry Shortcake Cake

Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup milk
2 large eggs
1 teaspoon vanilla extract
2 cups fresh blueberries
2 cups heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract (for frosting)
Fresh blueberries for garnish

Directions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, combine flour, sugar, baking powder, and salt.
Add softened butter and mix until the mixture resembles coarse crumbs.
In another bowl, whisk together milk, eggs, and vanilla extract.
Gradually mix the wet ingredients into the dry ingredients until smooth.
Gently fold in the fresh blueberries.
Divide the batter evenly between the prepared cake pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
For the whipped cream frosting: In a chilled bowl, whip heavy cream until soft peaks form.
Add powdered sugar and vanilla extract, continue whipping until stiff peaks form.
Place one cake layer on a serving plate and spread a layer of whipped cream frosting on top.
Add the second cake layer and cover the top and sides with the remaining whipped cream frosting.
Decorate with fresh blueberries.

How to Serve Blueberry Shortcake Cake

Serve Blueberry Shortcake Cake at room temperature. It is best sliced into wedges and placed on dessert plates. You can add extra fresh blueberries or a sprig of mint on top for an appealing presentation.

How to Store Blueberry Shortcake Cake

Store any leftovers in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. If you need to store it for a longer period, consider freezing the cake layers without the frosting. You can then frost it later when ready to serve.

Tips to Make Blueberry Shortcake Cake

Make sure your butter is softened to room temperature for easier mixing.
Gently fold the blueberries to avoid crushing them.
Chill your mixing bowl and beaters before whipping the cream for better results.
You can add a bit of lemon zest to the cake batter for extra flavor.

Variation

You can swap out blueberries for other fruits like strawberries, raspberries, or peaches to create different flavors of shortcake cake.

FAQs

Q: Can I use frozen blueberries instead of fresh?
A: Yes, you can use frozen blueberries, but be sure to thaw and drain them first to avoid excess moisture in the cake.

Q: Can this cake be made ahead of time?
A: Yes, you can bake the cake layers a day in advance and store them in the fridge, then frost just before serving.

Q: Is it possible to use a different frosting?
A: Absolutely! You can use cream cheese frosting or a simple glaze if you prefer something different.