Blueberry Shortcake Cake is a delightful dessert that brings the flavors of summer to your table. With its moist cake and fresh blueberries topped with light whipped cream, this cake is a crowd-pleaser for any occasion. Whether it’s a family gathering, a picnic, or just a sweet treat at home, this cake is sure to brighten your day!

Why Make This Recipe

This Blueberry Shortcake Cake is not only tasty, but it’s also easy to make. If you love blueberries and creamy desserts, you will enjoy every bite of this cake. It’s perfect for weekends when you want to whip up something special for your loved ones, and it’s quick enough to make any day of the week. Plus, who doesn’t love a cake that looks as good as it tastes?

How to Make Blueberry Shortcake Cake

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup milk
• 3 1/2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 3 cups fresh blueberries
• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract (for whipped cream)

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add in the milk and vanilla extract, mixing until combined.
4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet mixture until just combined.
5. Gently fold in the fresh blueberries to keep them whole.
6. Divide the batter evenly between the prepared cake pans and smooth the tops.
7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Allow cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
9. While the cakes are cooling, prepare the whipped cream by beating the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
10. Once the cakes are completely cool, layer them with whipped cream and blueberry sauce in between and on top. Serve chilled.

How to Serve Blueberry Shortcake Cake

Serve your Blueberry Shortcake Cake chilled, either as it is or with additional whipped cream and a sprinkle of fresh blueberries on top for a beautiful presentation. It makes for a stunning dessert that everyone will love!

How to Store Blueberry Shortcake Cake

Keep any leftovers in an airtight container in the fridge. This cake is best enjoyed within 2-3 days for maximum freshness. If you do not finish it, be sure to store the whipped cream separately and layer it when you’re ready to serve again.

Tips to Make Blueberry Shortcake Cake

• Ensure your blueberries are fresh and rinsed well before folding them into the batter.
• You can use frozen blueberries if fresh ones aren’t available; just don’t thaw them before adding to the batter.
• If you like, add a bit of lemon zest to the batter for an extra zing.

Variation

You can switch up the cake by using other berries like strawberries or raspberries. You can also make it a layered cake by adding more layers and whipped cream in between!

FAQs

1. Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. Just add them straight to the batter without thawing for the best results.

2. How do I know when the cake is done?
Insert a toothpick into the center of the cake; if it comes out clean, the cake is done.

3. What can I do if the whipped cream doesn’t whip up?
Make sure your heavy cream is very cold and beat it on high speed until soft peaks start to form. Sometimes, a little extra sugar can help stabilize it too.