Blueberry Shortcake Cake Recipe
If you’re on the lookout for a dessert that just radiates summer charm and offers a brilliant mix of bright fruit and billowy cream, Blueberry Shortcake Cake is your new must-bake. This delightful cake brings together tender, lemon-scented vanilla layers, a lush blueberry compote, and generous clouds of whipped cream. With its beautiful layers and that sweet-tangy flavor, it’s every bit as lovely for impressive gatherings as it is for a carefree afternoon treat. Blueberry Shortcake Cake takes the nostalgic flavors you know from old-fashioned shortcake—and gives them a spectacular, shareable spin!
Ingredients You’ll Need
Every bite of Blueberry Shortcake Cake shines because of a handful of simple but thoughtfully chosen ingredients. Each one plays a starring role, from the juicy blueberries to the hint of lemon. Here’s how they make magic together:
- Unsalted butter (¾ cup, softened): This is the foundation for a tender, rich crumb—make sure it’s room temp for easy mixing.
- Granulated sugar (1 cup): Sweetens the cake perfectly and helps create a light texture when creamed with butter.
- Lemon zest (from 1 large lemon): Finely grated zest adds a pop of citrus that highlights the berries beautifully.
- Large eggs (4, room temperature): Eggs add structure and richness; room temp eggs blend more easily.
- Vanilla extract (2 teaspoons): Adds warmth and rounds out the fruity notes.
- All-purpose flour (2 cups): The backbone of the cake—gives structure without heaviness.
- Baking powder (1 tablespoon): Ensures plenty of rise for fluffy layers.
- Baking soda (½ teaspoon): Teams up with buttermilk for extra lift and tenderness.
- Salt (½ teaspoon): Balances sweetness and amplifies the other flavors.
- Buttermilk (⅔ cup, room temperature): Provides subtle tang and keeps the cake incredibly moist.
- Fresh blueberries (4 cups, divided): These are the juicy jewels of the cake—reserve half for the sauce, and half for that all-important burst of freshness in every bite.
- Water (⅓ cup + 1 tablespoon, divided): Helps create the luscious blueberry sauce consistency.
- Granulated sugar (⅓ cup): Sweetens the blueberry sauce and balances the tang of the lemon.
- Freshly squeezed lemon juice (2 tablespoons): Brightens up the blueberry filling and prevents it from being one-note.
- Cornstarch (1 tablespoon): Thickens the blueberry sauce to just the right spoonable texture.
- Heavy whipping cream (1½ cups, cold): Whips into that ethereal cloud on top—don’t skip the cold bowl trick for best results!
- Powdered sugar (¼ cup, or to taste): Sweetens and stabilizes the whipped cream just enough.
- Vanilla extract (½ teaspoon): A dash here enhances the cream with floral complexity.
How to Make Blueberry Shortcake Cake
Step 1: Prepare and Preheat
First things first, get your oven preheated to 350°F—having that consistent heat is key for even baking. Line the bottoms of two 8-inch round baking pans with parchment paper, then generously grease both the bottoms and sides. This little bit of prep guarantees easy cake removal and perfect layers every single time.
Step 2: Cream Butter, Sugar, and Lemon Zest
Using a stand mixer or a big bowl and hand mixer, cream together the softened butter, one cup of sugar, and your lemon zest for about three to five minutes. You’re aiming for a mixture that’s light, pale, and fluffy—this is where the cake’s irresistible texture is born. Add your eggs, one at a time, beating well after each addition for the smoothest batter possible. Finish up by blending in the vanilla extract. Give the bowl a meticulous scrape to make sure every bit of flavor is incorporated.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This quick step helps aerate the flour and evenly distributes the leaveners—so you get lofty, melt-in-your-mouth layers.
Step 4: Mix Wet and Dry Ingredients
To bring everything together, alternate adding the dry ingredients and buttermilk to your butter mixture, starting and finishing with the flour blend. Mix by hand using a rubber spatula just until everything looks smooth and no streaks of flour remain. This keeps your Blueberry Shortcake Cake nice and tender, rather than dense. A few lumps are okay—don’t overmix!
Step 5: Bake the Cake
Pour the batter evenly into your prepared pans. Slide them into the hot oven, and bake for about 25 minutes. You’ll know they’re ready when the tops are a beautiful golden hue and a gentle press springs back. For extra insurance, insert a toothpick in the center—if it comes out clean or with a few moist crumbs, it’s time to pull them out! Let the cakes cool in the pans for 10–15 minutes before flipping onto a wire rack to cool completely.
Step 6: Make the Blueberry Sauce
In a medium saucepan over medium heat, combine two cups of blueberries with one-third cup of water, the sugar, and lemon juice. Let everything bubble gently for three to five minutes, stirring now and then until those berries pop and release their juicy color. Whisk together the cornstarch with one tablespoon of water, then stir this into your blueberry mixture. Cook until the sauce thickens—just three minutes or so. Remove from the heat and let it cool before stirring in the remaining two cups of fresh blueberries. This keeps the sauce glossy and studded with whole berries.
Step 7: Whip the Cream
In a large mixing bowl, pour in the chilled heavy cream. Beat on medium-high speed until it begins to thicken, then add powdered sugar and vanilla. Whip until soft peaks form—the cream should hold its shape but still be supple and luscious. Freshly whipped cream means Blueberry Shortcake Cake has that classic, irresistible finish!
Step 8: Assemble Blueberry Shortcake Cake
It’s showtime! Place one cooled cake layer on a serving platter. Spread half the blueberry sauce evenly over the top, letting some drip over the edge—it’s all part of the rustic charm. Cover that with half the whipped cream. Gently add your second cake layer and repeat with the remaining blueberries and cream. For an over-the-top flourish, sprinkle a few extra fresh berries on top, then slice and serve your stunning Blueberry Shortcake Cake!
How to Serve Blueberry Shortcake Cake
Garnishes
This cake already puts on a show, but a few thoughtful garnishes really take it over the top. A tumble of fresh blueberries, thin curls of lemon zest, or a dusting of powdered sugar give it a festive, bakery-worthy flair. For special occasions, a sprig of mint or edible flowers amps up the prettiness and adds a gentle aroma too.
Side Dishes
Because Blueberry Shortcake Cake is so light and fruity, it plays beautifully with simple accompaniments. A crisp glass of sparkling lemonade, some gently poached stone fruit, or a scoop of lemon sorbet will really make this dessert shine. If serving for brunch, pair with coffee and a fresh fruit salad for a plate that’s as fresh as summer itself.
Creative Ways to Present
If you want to really impress, try making individual mini shortcake cakes by baking the batter in muffin tins or small ramekins—you’ll get a charming, personal-sized treat for each guest. Or, serve slices of Blueberry Shortcake Cake in wide, shallow bowls, with an extra swirl of blueberry sauce and a dollop of whipped cream at the side. For picnics, put slices in mason jars layered with fruit and cream—adorable and portable!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have extra Blueberry Shortcake Cake, simply cover any leftover slices and pop them in the fridge. The cream helps the cake stay moist, and the blueberry filling continues to infuse the layers with flavor for up to three days. Just be sure to use an airtight container so the cake stays as fresh as possible.
Freezing
While whipped cream doesn’t freeze perfectly, the cake layers themselves freeze beautifully. Simply wrap cooled, unfrosted cake rounds tightly in plastic wrap, then in foil, and store up to two months. Thaw overnight at room temperature when ready to use, then add the fresh blueberry sauce and whipped cream for best texture. Blueberry Shortcake Cake will taste just as fabulous as the day you made it!
Reheating
This isn’t a cake you typically reheat—thanks to the cream—so it’s best to enjoy it chilled (or at a slightly cool room temp). If you want to gently refresh a slice, leave it out for 15–20 minutes before serving to let the flavors bloom and the cake soften just a bit.
FAQs
Can I use frozen blueberries for the Blueberry Shortcake Cake?
Absolutely! If you don’t have fresh blueberries, frozen ones work well for the sauce. Just don’t thaw them first—add straight to the saucepan, and expect a few extra minutes of cook time. For layering or garnishing, fresh still gives the best burst and look.
What can I use instead of buttermilk?
No buttermilk on hand? Make an easy substitute by adding 2 teaspoons of lemon juice or vinegar to 2/3 cup milk. Let it stand for five minutes, and voila—a perfect swap for tender cake.
Can the Blueberry Shortcake Cake be made in advance?
You can make all the components—cake layers, blueberry sauce, and even whipped cream—a day ahead. Store each separately in the fridge and assemble just before serving for freshest results. The cake holds up beautifully and tastes even better with a little chill.
How do I prevent the cake from sticking to the pans?
Don’t skip lining the pans with parchment and greasing every molecule of surface! This double-layer of insurance makes it almost impossible for the cakes to cling. Cooling in the pan for about 10 minutes also helps set the base before inverting.
Is there a way to make this cake gluten-free?
Yes! Substitute your favorite cup-for-cup gluten-free baking flour blend for the all-purpose flour. Check that your baking powder and vanilla are gluten-free as well, and you’re set for a truly crowd-pleasing Blueberry Shortcake Cake for everyone.
Final Thoughts
I can’t think of a better way to showcase blueberries than with this Blueberry Shortcake Cake—it’s cheerful, generously layered, and always a crowd-pleaser. Whether you serve it for a celebration or just because, every forkful is a burst of sunshine. Give it a try, and get ready to watch this cake disappear down to the very last crumb!
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Blueberry Shortcake Cake Recipe
- Total Time: 1 hour 25 minutes
- Yield: 8–10 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of this Blueberry Shortcake Cake, a perfect combination of tender cake layers, tangy blueberry sauce, and fluffy whipped cream. This dessert is sure to impress at any gathering or special occasion.
Ingredients
Cake Layers:
- ¾ cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 large lemon (zest)
- 4 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup buttermilk (room temperature)
Blueberry Sauce:
- 4 cups fresh blueberries (divided)
- ⅓ cup + 1 tablespoon water (divided)
- ⅓ cup granulated sugar
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon cornstarch
Whipped Cream Topping:
- 1 ½ cups heavy whipping cream (cold)
- ¼ cup powdered sugar (or to taste)
- ½ teaspoon vanilla extract
Instructions
- Prepare the cake layers: Preheat the oven and prepare baking pans. Cream butter, sugar, and lemon zest. Add eggs and vanilla. Combine dry ingredients and buttermilk. Bake and cool.
- Prepare the blueberry sauce: Cook blueberries, water, sugar, and lemon juice. Thicken with cornstarch mixture and cool.
- Prepare the whipped cream topping: Beat cream, sugar, and vanilla until soft peaks form.
- Assemble the cake: Layer cake with blueberry sauce and whipped cream. Top with more blueberry sauce and fresh blueberries. Serve and enjoy!
Notes
- You can adjust the sweetness of the whipped cream by adding more or less powdered sugar to suit your taste.
- Ensure the blueberry sauce cools to room temperature before using it to assemble the cake.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 110mg
Keywords: blueberry shortcake cake, dessert, blueberry cake, whipped cream, special occasion
