Blueberry Shortcake Cake
Indulge in the sweet and tangy flavors of blueberry shortcake cake, a classic dessert perfect for summer gatherings.
There’s nothing quite like a slice of homemade blueberry shortcake cake to satisfy your sweet tooth. This classic dessert combines the fluffy texture of a moist cake, the tartness of fresh blueberries, and the creamy sweetness of whipped cream.
To make this delightful treat, start by preparing the cake batter. A simple combination of flour, baking powder, salt, butter, sugar, eggs, buttermilk, and vanilla extract creates a light and airy texture. Once baked, the cake layers are filled with a luscious blueberry filling made from fresh blueberries, sugar, lemon juice, cornstarch, and water. The final touch is a generous layer of whipped cream, which adds a touch of richness and creaminess.
Whether you’re hosting a backyard barbecue or simply looking for a delicious dessert to enjoy with your family, blueberry shortcake cake is sure to impress. This classic recipe is easy to follow and can be customized to your liking. Feel free to experiment with different variations, such as adding a sprinkle of cinnamon or nutmeg to the cake batter or using frozen blueberries instead of fresh.
So why wait? Gather your ingredients and start baking this delicious summer dessert today!
Questions I often get asked about this recipe:
Can I use frozen blueberries instead of fresh?
Yes, you can absolutely use frozen blueberries. Just make sure to thaw them completely and drain any excess liquid before using them in the filling.
How can I make the cake less sweet?
If you prefer a less sweet cake, you can reduce the amount of sugar in both the cake batter and the blueberry filling. You could also experiment with using a natural sweetener like honey or maple syrup.
What can I use instead of buttermilk?
If you don’t have buttermilk on hand, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
Can I make this recipe gluten-free?
Yes, you can make this recipe gluten-free by using gluten-free flour. Be sure to choose a gluten-free flour blend that is specifically designed for baking.
How long will this cake keep?
This cake will keep for up to 3 days in the refrigerator. However, it is best enjoyed fresh.
What you need to make Blueberry Shortcake Cake:
For the cake:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
1 cup buttermilk
1 teaspoon vanilla extract
For the blueberry filling:
4 cups fresh blueberries
1/2 cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
1/4 cup water
For the whipped cream topping:
1 pint heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
How to make it:
Preheat oven: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Make the cake: In a large bowl, whisk together flour, baking powder, and salt. In a separate bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in buttermilk and vanilla. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Bake the cake: Divide batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pans for 10 minutes before transferring to a wire rack to cool completely.
Make the blueberry filling: In a medium saucepan, combine blueberries, sugar, lemon juice, cornstarch, and water. Bring to a boil over medium heat, then reduce heat and simmer for 5-7 minutes, or until thickened. Let cool slightly.
Make the whipped cream topping: In a chilled bowl, beat heavy whipping cream until stiff peaks form. Beat in powdered sugar and vanilla extract.
Assemble the cake: Place one cake layer on a serving plate. Top with half of the blueberry filling and half of the whipped cream. Repeat with the second cake layer. Top with the remaining blueberry filling and whipped cream.
Serve: Serve immediately or refrigerate until ready to serve.
Tips:
Don’t overmix the cake batter: Overmixing can lead to a tough and chewy cake. Mix the ingredients just until combined to ensure a light and fluffy texture.
Let the cake cool completely before frosting: Frosting a warm cake can cause the frosting to melt and become runny. Allow the cake to cool completely on a wire rack before adding the blueberry filling and whipped cream.
For a more intense blueberry flavor, add a tablespoon of blueberry extract to the blueberry filling. This will enhance the fruity taste of the filling without making it overly sweet.
Latest Reviews:
This blueberry shortcake cake was absolutely delicious! The cake was light and fluffy, the blueberries were sweet and tart, and the whipped cream was creamy and delicious. I will definitely be making this again. Sam F.
This is a great recipe for a summer dessert. The blueberries are a perfect complement to the cake, and the whipped cream adds a touch of sweetness. I made this cake for my family, and they all loved it. Ben G.
This is a classic recipe that I’ve been making for years. It’s always a hit with my family and friends. I love the way the blueberries and whipped cream come together to create a delicious flavor combination. Andy F.
Printable Recipe:
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Blueberry Shortcake Cake
Blueberry Shortcake Cake
Ingredients
- For the cake:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- For the blueberry filling:
- 4 cups fresh blueberries
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1/4 cup water
- For the whipped cream topping:
- 1 pint heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Make the cake: In a large bowl, whisk together flour, baking powder, and salt. In a separate bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in buttermilk and vanilla. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Bake the cake: Divide batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pans for 10 minutes before transferring to a wire rack to cool completely.
- Make the blueberry filling: In a medium saucepan, combine blueberries, sugar, lemon juice, cornstarch, and water. Bring to a boil over medium heat, then reduce heat and simmer for 5-7 minutes, or until thickened. Let cool slightly.
- Make the whipped cream topping: In a chilled bowl, beat heavy whipping cream until stiff peaks form. Beat in powdered sugar and vanilla extract.
- Assemble the cake: Place one cake layer on a serving plate. Top with half of the blueberry filling and half of the whipped cream. Repeat with the second cake layer. Top with the remaining blueberry filling and whipped cream.
- Serve: Serve immediately or refrigerate until ready to serve.
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