Savor the deliciousness of Blueberry Shortcake Cake. This easy-to-make dessert combines fluffy cake, fresh blueberries, and whipped cream for a delightful treat.

Introduction

Blueberry Shortcake Cake is the perfect dessert for any occasion, combining the light and fluffy texture of shortcake with the sweet and juicy flavors of fresh blueberries. This cake is a delightful twist on the classic shortcake, making it easier to serve and share. Whether you’re hosting a summer barbecue, celebrating a special event, or simply indulging in a sweet treat, this Blueberry Shortcake Cake is sure to impress. The combination of tender cake layers, a luscious blueberry topping, and whipped cream creates a dessert that is both visually stunning and incredibly delicious. Let’s dive into the recipe and create this mouthwatering cake!

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk

For the Blueberry Topping:

• 3 cups fresh blueberries
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest

For the Whipped Cream:

• 2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

Directions

1. Prepare the Cake Batter:
   • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
   • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
   • In a large bowl, beat the butter and sugar together until light and fluffy.
   • Add the eggs one at a time, beating well after each addition.
   • Mix in the vanilla extract.
   • Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
2. Bake the Cakes:
   • Divide the batter evenly between the prepared cake pans.
   • Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
   • Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
3. Prepare the Blueberry Topping:
   • In a medium bowl, combine the blueberries, granulated sugar, lemon juice, and lemon zest.
   • Stir gently to coat the blueberries evenly.
   • Let the mixture sit for about 10 minutes to allow the flavors to meld.
4. Make the Whipped Cream:
   • In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract together until stiff peaks form.
5. Assemble the Cake:
   • Place one of the cooled cake layers on a serving plate.
   • Spread a generous layer of whipped cream over the top.
   • Spoon half of the blueberry topping over the whipped cream.
   • Place the second cake layer on top.
   • Spread another layer of whipped cream on top of the second cake layer.
   • Top with the remaining blueberry topping.
6. Serve:
   • Slice and serve immediately for the best texture and flavor.

How to Prepare

Start by preheating the oven and preparing the cake batter. Divide the batter into two round cake pans and bake until a toothpick comes out clean. While the cakes cool, prepare the blueberry topping by mixing blueberries with sugar, lemon juice, and zest. Whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Assemble the cake by layering whipped cream and blueberries between the two cake layers and on top. Serve immediately for a fresh and delicious dessert.

Preparation Time

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Cool Time: 30 minutes
• Total Time: 1 hour 15 minutes

Servings

This recipe makes approximately 12 servings.

FAQs

1. Can I use frozen blueberries?

Yes, you can use frozen blueberries, but thaw and drain them well before using to avoid excess moisture in the topping.

2. How do I store leftovers?

Store any leftover cake in an airtight container in the refrigerator for up to 3 days. The whipped cream may start to soften the cake over time.

3. Can I make this cake ahead of time?

Yes, you can bake the cake layers and prepare the blueberry topping in advance. Assemble with whipped cream just before serving to maintain the best texture.

4. Can I use a different fruit?

Absolutely! Strawberries, raspberries, or mixed berries would also work well in this recipe.

5. Is there a dairy-free option for this recipe?

You can substitute the buttermilk with a non-dairy milk mixed with a teaspoon of vinegar or lemon juice. Use dairy-free whipped topping in place of whipped cream.

Conclusion

Blueberry Shortcake Cake is a stunning and delicious dessert that combines the classic elements of shortcake with the ease of a layer cake. Perfect for any celebration or just a special treat, this cake brings together fresh blueberries, fluffy cake, and rich whipped cream in a delightful way. The result is a dessert that’s both beautiful and bursting with flavor. Give this recipe a try and enjoy the sweet and fruity goodness of Blueberry Shortcake Cake. Happy baking!