Description
A delightful dessert combining the sweetness of blueberries with fluffy cake and whipped cream.
Ingredients
Scale
- 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
Instructions
- 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.
Notes
Use fresh blueberries for the best flavor. Can substitute with frozen blueberries if rinsed and dried well.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
Keywords: blueberry cake, shortcake, dessert, summer dessert, baking