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
Scale
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
