Description
A delightful Blueberry Shortcake Cake featuring tender, moist cake layers filled and topped with a luscious homemade blueberry filling and light whipped cream. Perfect for a fresh and fruity dessert that combines classic shortcake flavors in a layered cake form.
Ingredients
Scale
For the Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup buttermilk (or 1 cup milk with 1 tablespoon lemon juice)
- 2 large eggs
- 1 teaspoon vanilla extract
For the Blueberry Filling:
- 2 cups fresh blueberries (or frozen, thawed and drained)
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
For the Whipped Cream:
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Make the Blueberry Filling: In a small saucepan, combine blueberries, sugar, cornstarch, lemon juice, and vanilla extract. Cook over medium heat, stirring occasionally, until the mixture thickens (about 5–7 minutes). Remove from heat and set aside to cool; it will thicken more as it cools.
- Prepare Cake Pans and Preheat Oven: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly combined.
- Incorporate Butter: Add softened butter to the dry ingredients and beat on medium speed until the mixture resembles coarse crumbs, ensuring even distribution of fat for tender cake texture.
- Add Wet Ingredients: Stir in buttermilk, eggs, and vanilla extract, mixing until just combined to avoid overworking the batter.
- Divide Batter and Bake: Divide batter evenly between the prepared pans and smooth the tops. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
- Cool Cakes: Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely to prevent sogginess when assembling.
- Prepare Whipped Cream: In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form, about 3–5 minutes. Avoid overbeating to prevent turning cream into butter.
- Assemble the Cake: Place one cake layer on a serving platter, spoon half the blueberry filling evenly over it, then spread a layer of whipped cream on top.
- Add Top Layer and Repeat: Place the second cake layer over the whipped cream, then repeat with the remaining blueberry filling and whipped cream for even layers of flavor.
- Garnish and Serve: Optionally garnish with fresh blueberries and a dusting of powdered sugar. Slice and serve immediately or refrigerate for up to 4 hours to allow the cake to set perfectly.
Notes
- Use fresh or properly thawed frozen blueberries for best texture in the filling.
- If you don’t have buttermilk, substitute with 1 cup milk plus 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes.
- Chilling your mixing bowl for the whipped cream helps achieve better volume.
- Do not overbeat the whipped cream to avoid it turning into butter.
- Allow the cake to set in the refrigerator for a few hours before serving for optimal flavor melding.
