Blueberry Shortcake Cake

Introduction

Blueberry Shortcake Cake is a delightful dessert that combines the sweetness of fresh blueberries with the richness of a soft cake and fluffy whipped cream. Perfect for any occasion, this cake is sure to impress your family and friends.

Why Make This Recipe

This recipe is simple, fun to make, and bursting with flavor. Blueberries are packed with antioxidants, making this cake a tasty treat that’s a little healthier too. Whether you’re celebrating a special event or just want to enjoy something sweet at home, Blueberry Shortcake Cake fits the bill perfectly!

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 the flour, sugar, baking powder, and salt.
Add the softened butter and mix until the mixture looks like coarse crumbs.
In another bowl, whisk together the milk, eggs, and vanilla extract.
Gradually mix the wet ingredients into the dry ingredients until the batter is smooth.
Gently fold in the fresh blueberries.
Divide the batter evenly between the two prepared cake pans.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

For the Whipped Cream Frosting:

In a chilled bowl, whip the heavy cream until soft peaks form.
Add the powdered sugar and vanilla extract, and 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

Slice and serve the cake on a nice plate. This cake tastes great on its own but can be served with extra blueberries or a sprig of mint for a touch of elegance.

How to Store Blueberry Shortcake Cake

Store any leftovers in an airtight container in the refrigerator. This cake is best enjoyed fresh, but it can last for up to 3 days in the fridge.

Tips to Make Blueberry Shortcake Cake

Ensure your butter is at room temperature for easy mixing.
Be gentle when folding in the blueberries to avoid crushing them.
Chill your mixing bowl for the whipped cream frosting for better results.

Variation

You can try adding lemon zest to the batter for a hint of citrus flavor. For a different twist, substitute the blueberries with strawberries or raspberries.

FAQs

Can I use frozen blueberries?
Yes, you can use frozen blueberries, but do not thaw them before adding to the batter. This helps prevent the batter from turning blue.
Can I make this cake in advance?
Yes, you can bake the cake layers a day ahead. Just wrap them tightly and refrigerate. Frost on the day you plan to serve it.
Is this cake suitable for a gluten-free diet?
You can try using a gluten-free flour blend to make this cake suitable for a gluten-free diet, but results may vary.