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Blueberry Shortcake Cake

Blueberry Shortcake Cake

Indulge in the refreshing delight of Blueberry Shortcake Cake, a perfect summer dessert that features fluffy layers of vanilla cake, luscious whipped cream, and a vibrant blueberry sauce. This enchanting treat not only bursts with flavor but also presents beautifully, making it an ideal centerpiece for any gathering—from picnics to birthday parties. Each slice offers a light yet satisfying experience, inviting you to enjoy the sweet and tangy notes of fresh blueberries. With simple ingredients and easy preparation steps, this cake is perfect for bakers of all skill levels. Whether served solo or accompanied by ice cream or fresh mint, your guests will be captivated by this stunning dessert.

  • Total Time: 1 hour 15 minutes
  • Yield: Serves 12

Ingredients

  • All-purpose flour
  • Baking powder
  • Unsalted butter
  • Granulated sugar
  • Eggs
  • Buttermilk
  • Fresh blueberries
  • Heavy whipping cream

Instructions

  1. Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring them.
  2. In a mixing bowl, whisk together flour, baking powder, and salt.
  3. Beat butter and sugar until light and fluffy; add eggs one at a time followed by vanilla extract.
  4. Alternate adding dry ingredients and buttermilk to the creamed mixture until just combined.
  5. Divide batter evenly between pans and bake for 30–35 minutes until a toothpick comes out clean.
  6. Prepare blueberry sauce by cooking blueberries with water, sugar, and lemon juice; thicken with cornstarch mixture.
  7. Whip cream with sugar until stiff peaks form.
  8. Once cakes cool, layer with whipped cream and blueberry sauce; top with remaining cream and fresh blueberries.
  • Author: Jennifer
  • Prep Time: 40 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 493
  • Sugar: 42g
  • Sodium: 200mg
  • Fat: 25g
  • Saturated Fat: 15g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 64g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 120mg

Keywords: Room temperature ingredients lead to better texture. Don’t overmix to keep the cake light. Use fresh blueberries for optimal flavor; frozen can be used if thawed.

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