If you have a soft spot for classic desserts bursting with fresh fruit and fluffy textures, then this Blueberry Shortcake Cake Recipe will absolutely steal your heart. It takes the traditional charm of blueberry shortcake and transforms it into a layered cake that’s both tender and moist, with luscious whipped cream and a vibrant blueberry filling that’s sweet with a hint of lemony freshness. Every bite invites you into a perfect harmony of flavors and textures, making it an irresistible centerpiece for any gathering or a cozy weekend treat at home.
Ingredients You’ll Need
Gathering these simple, everyday ingredients is your first step toward creating something truly special. Each component plays a crucial role in building the cake’s moistness, tanginess, and that signature blueberry sweetness that sets this dessert apart.
- 2 cups all-purpose flour: Forms the soft and tender base of the cake with enough structure to hold the layers.
- 1 cup granulated sugar: Adds sweetness and helps create a light crumb texture.
- 2 teaspoons baking powder: Gives the cake the lift it needs to be fluffy and airy.
- 1/2 teaspoon baking soda: Works with the buttermilk to create a delicate crumb and slight tanginess.
- 1/2 teaspoon salt: Balances sweetness and enhances other flavors in the cake.
- 1/2 cup unsalted butter, softened: Imparts richness and a melt-in-your-mouth texture.
- 1 cup buttermilk (or milk + lemon juice): Adds moisture and a hint of tang that complements the blueberries perfectly.
- 2 large eggs: Bind the ingredients together and contribute to the cake’s tenderness.
- 1 teaspoon vanilla extract: Deepens the flavor profile with warm, comforting notes.
- 2 cups fresh blueberries: The star ingredient, bursting with juicy sweetness and color.
- 1/4 cup granulated sugar (for filling): Sweetens the blueberry filling without overpowering it.
- 1 tablespoon cornstarch: Thickens the blueberry filling to a luscious consistency.
- 1 tablespoon lemon juice: Brightens and enhances the berry flavor with added freshness.
- 1 teaspoon vanilla extract (for filling): Adds subtle depth to the fruity filling.
- 1 1/2 cups heavy whipping cream: Whipped into fluffy cream for layering and topping the cake.
- 1/4 cup powdered sugar: Sweetens the whipped cream gently without graininess.
- 1 teaspoon vanilla extract (for whipped cream): Perfectly rounds out the cream with a smooth, vanilla essence.
How to Make Blueberry Shortcake Cake Recipe
Step 1: Prepare the Blueberry Filling
Start by combining the blueberries, sugar, cornstarch, lemon juice, and vanilla in a small saucepan. Cook this mixture over medium heat, stirring occasionally until it thickens into a glossy, jam-like filling—usually about 5 to 7 minutes. Once done, set it aside to cool; the filling will firm up even more as it cools, giving you that perfect texture to layer inside the cake.
Step 2: Preheat and Prep Pans
Preheat your oven to 350°F (175°C). To make sure the cake comes out clean and intact, grease and flour two 9-inch round cake pans. This step is key for easy removal after baking, helping your layers stay beautiful and smooth for assembly.
Step 3: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Combining these dry components well ensures an evenly risen cake with consistent texture and flavor.
Step 4: Incorporate Butter and Wet Ingredients
Add the softened butter to the dry mix and beat on medium speed until the mixture looks like coarse crumbs. Then, add the buttermilk, eggs, and vanilla extract, mixing just until everything comes together—overmixing here can make the cake tough, so keep it gentle and brief.
Step 5: Bake the Cake Layers
Divide the batter evenly between the prepared pans, smoothing the tops. Pop both pans into the oven and bake for 25 to 30 minutes. You’ll know they’re done when a toothpick inserted in the center emerges clean. Let the cakes cool in the pans for about 10 minutes before turning them out onto wire racks to cool completely. Patience here makes assembly much easier.
Step 6: Whip the Cream
In a cold mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Be careful not to overbeat, since you want the cream to stay fluffy and spreadable rather than turning into butter.
Step 7: Assemble the Cake
Place one cake layer on your serving platter, then generously spoon half of the blueberry filling over it. Spread a layer of whipped cream on top of the filling, creating a perfect balance of flavors. Add the second cake layer and repeat the filling and whipped cream layers to top it off beautifully.
Step 8: Garnish and Chill
For the finishing touch, scatter fresh blueberries on the top and, if you like, dust with powdered sugar. Chill the assembled cake for up to 4 hours to let it set and let all those incredible flavors marry—then slice and enjoy every delightful bite.
How to Serve Blueberry Shortcake Cake Recipe
Garnishes
Adding fresh blueberries on top not only gives the cake a gorgeous burst of color but also adds freshness with every bite. A light sprinkle of powdered sugar lends an elegant touch that’s sure to wow your guests.
Side Dishes
This cake pairs wonderfully with a simple scoop of vanilla ice cream or a dollop of extra whipped cream for those who want more richness. Freshly brewed coffee or a crisp white wine also complements the sweet and tart flavor profile perfectly.
Creative Ways to Present
If you’re looking to impress, serve slices of this Blueberry Shortcake Cake Recipe in clear glass trifle dishes layered with extra blueberries and whipped cream. Or try cutting smaller individual servings and topping each with a mint leaf for fresh garnish—both ideas make dessert feel truly special.
Make Ahead and Storage
Storing Leftovers
After enjoying your cake, store any leftovers in an airtight container in the refrigerator. This will keep your cake moist and the whipped cream fresh for up to 3 days—perfect for savoring little bites over the next couple of days.
Freezing
If you want to make this cake ahead of time, you can freeze the individual cake layers before assembling. Wrap them tightly in plastic wrap and place in a freezer bag for up to 2 months. Thaw completely in the fridge before whipping cream and completing the assembly.
Reheating
Since this is a delicate cake with fresh filling and whipped cream, it’s best enjoyed chilled or at room temperature. Reheating is not recommended, but bringing the cake out of the fridge about 20 minutes before serving will let those flavors and textures shine.
FAQs
Can I use frozen blueberries for this Blueberry Shortcake Cake Recipe?
Absolutely! Frozen blueberries work wonderfully as long as they are thawed and drained well before making the filling. This prevents excess moisture from watering down your cake.
What if I don’t have buttermilk on hand?
No worries! You can easily make a buttermilk substitute by adding 1 tablespoon of lemon juice to 1 cup of milk. Let it sit for about 5 minutes before using—it provides the same tang and acidity needed.
How long can I prepare this cake in advance?
You can bake the cake layers and prepare the blueberry filling a day ahead. Keep them refrigerated separately, then whip the cream and assemble the cake the day you want to serve for the freshest taste and best texture.
Can I add other fruits to this recipe?
Yes! While blueberries are traditional and delicious, berries like raspberries or blackberries can be swapped or added for a mixed berry version. Just adjust the sweetness and lemon juice accordingly.
Is this Blueberry Shortcake Cake Recipe suitable for parties?
Definitely. It’s an impressive yet approachable cake that serves about 12 people, making it a perfect showstopper for birthdays, brunches, or any celebration where you want something homemade but special.
Final Thoughts
This Blueberry Shortcake Cake Recipe is a true celebration of summer flavors and classic baking that never gets old. Whether you’re treating yourself or sharing with friends and family, it brings warmth, sweetness, and a burst of fresh blueberries to every gathering. I promise, once you try this recipe, it will become a cherished favorite in your baking repertoire.
Print
Blueberry Shortcake Cake Recipe
- Total Time: 50 minutes
- Yield: 12 servings 1x
Description
This Blueberry Shortcake Cake is a delightful twist on the classic dessert, featuring layers of moist cake filled with a luscious blueberry compote and topped with freshly whipped cream. Perfect for spring and summer gatherings, this cake combines the sweet freshness of blueberries with a tender, buttery crumb and smooth whipped cream for an irresistible treat.
Ingredients
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
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
Whipped Cream Topping
- 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 the blueberries, sugar, cornstarch, lemon juice, and vanilla extract.
- Cook the Filling: Cook over medium heat, stirring occasionally, until the mixture thickens, about 5–7 minutes.
- Cool the Filling: Remove from heat and set aside to cool. The filling will thicken further as it cools.
- Prepare the Oven and Pans: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Add Butter: Add the softened butter and beat on medium speed until the mixture resembles coarse crumbs.
- Add Wet Ingredients: Add the buttermilk, eggs, and vanilla extract. Mix until just combined to avoid overmixing.
- Divide Batter: Pour the batter evenly between the prepared pans, smoothing the tops.
- Bake the Cakes: Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Let the cakes cool in the pans for 10 minutes, then turn onto a wire rack to cool completely.
- Make Whipped Cream: In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form, about 3–5 minutes.
- Avoid Overbeating: Stop beating as soon as soft peaks appear to keep the cream smooth and prevent it from turning to butter.
- Assemble First Layer: Place one cake layer on a serving platter; spread half of the blueberry filling evenly on top.
- Add Whipped Cream: Spread a layer of whipped cream over the blueberry filling.
- Assemble Second Layer: Place the second cake layer on top, then add the remaining blueberry filling and a final layer of whipped cream.
- Garnish: Optionally, garnish with fresh blueberries and a dusting of powdered sugar for presentation.
- Serve or Chill: Slice and serve immediately or refrigerate for up to 4 hours to allow the cake to set.
Notes
- You can substitute frozen blueberries for fresh but be sure to thaw and drain them to avoid excess moisture.
- Using buttermilk adds a tender crumb and subtle tang; if unavailable, milk with lemon juice works well.
- Whip the cream just until soft peaks form to avoid curdling into butter.
- The cake is best served within 4 hours of assembling for optimal texture and flavor.
- For added texture, consider adding a sprinkle of toasted almonds between layers.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
