Blueberry Shortcake Cake

If you’re looking for a delightful dessert that combines the sweetness of blueberries with the lightness of cake, then the Blueberry Shortcake Cake is the perfect choice. This cake is not only delicious but also visually stunning, making it a great centerpiece for any gathering. With layers of fluffy cake and whipped cream, topped with fresh blueberries, this dessert is sure to impress.

Why Make This Recipe

Making the Blueberry Shortcake Cake allows you to enjoy the vibrant flavors of fresh blueberries in a light and airy cake. It’s an easy recipe that even beginner bakers can tackle. Plus, this cake is versatile: perfect for birthdays, picnics, or even a simple family dessert. It’s a charming way to celebrate summer and make the most of seasonal fruits.

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, then 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 your Blueberry Shortcake Cake chilled. It’s great as a dessert after dinner or as a sweet treat during the day. You can also pair it with a scoop of vanilla ice cream for an extra special touch!

How to Store Blueberry Shortcake Cake

Keep any leftover cake in the refrigerator. Place it in an airtight container or cover it with plastic wrap. It will stay fresh for about 3-5 days.

Tips to Make Blueberry Shortcake Cake

Make sure your butter is softened to room temperature for easier mixing.
Use fresh blueberries for the best flavor, but you can also use frozen ones if needed—just be sure to rinse and dry them well.
For a stronger blueberry flavor, you can fold in an extra cup of blueberries or add a layer of blueberry compote between the cake layers.

Variation

To mix things up, try adding lemon zest to the cake or the whipped cream for a refreshing twist. You can also swap out blueberries for other berries like strawberries or raspberries.

FAQs

Q: Can I use frozen blueberries instead of fresh ones?
A: Yes, you can use frozen blueberries. Make sure to rinse and dry them before adding to the batter to prevent them from sinking.

Q: Can I make this cake ahead of time?
A: Absolutely! You can bake the cake layers a day in advance and store them in the refrigerator. Just frost it on the day you plan to serve.

Q: Is it possible to make the whipped cream frosting dairy-free?
A: Yes, you can use coconut cream or a dairy-free whipped topping as an alternative to heavy cream for a dairy-free version.

Enjoy your delicious Blueberry Shortcake Cake!