Description
A dreamy Blueberry Shortcake Cake made with layers of soft vanilla sponge, fluffy whipped cream, and a luscious homemade blueberry filling. This beautiful dessert blends rustic shortcake charm with elegant presentation, perfect for any occasion.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup whole milk
- 2 cups fresh blueberries
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a separate bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract.
- Alternate adding the dry ingredients and milk into the butter mixture, starting and ending with the flour. Mix until smooth.
- Divide batter evenly into pans and smooth the tops. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
- For the blueberry filling, cook blueberries, lemon juice, sugar, and cornstarch in a small saucepan over medium heat until thickened. Let cool completely.
- Whip the heavy cream with powdered sugar until soft peaks form.
- To assemble, layer cake, whipped cream, and blueberry filling. Repeat layers and top with fresh blueberries and a dusting of powdered sugar.
- Chill the cake for at least 30 minutes before slicing for clean layers.
Notes
- Use room-temperature ingredients for a light and fluffy sponge.
- Let the blueberry filling cool completely before layering to avoid melting the cream.
- Chill your bowl and whisk before whipping the cream for the best texture.
- Store the assembled cake in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 115mg
Keywords: blueberry shortcake cake, blueberry dessert, layered cake, whipped cream cake, summer cake recipe