If you’re looking for a dessert that perfectly captures the essence of summer with its lush sweetness and refreshing bursts of fruit, then this Dreamy Blueberry Shortcake Cake Recipe is exactly what you need. Imagine layers of tender, buttery cake infused with just the right amount of vanilla, cradling a luscious homemade blueberry filling that’s tangy and sweet. Crowned with fluffy whipped cream and fresh blueberries, this cake is an absolute showstopper for any occasion — whether it’s a family gathering, an afternoon tea, or a delightful weekend indulgence. Let me take you through every loving detail of this true blueberry celebration, so you can create a masterpiece that’s as dreamy to make as it is to eat.
Ingredients You’ll Need
One of the best things about this recipe is how it calls for simple, everyday ingredients that come together to create something truly spectacular. Each item plays a crucial role in building the perfect balance of moist cake, vibrant fruit filling, and silky whipped topping.
- 2 ½ cups all-purpose flour: The foundation for that soft, tender crumb.
- 2 ½ tsp baking powder: Helps the cake rise beautifully and stay light.
- ½ tsp salt: Enhances all the flavors without overpowering.
- 1 cup unsalted butter, softened: Adds richness and moisture to the cake.
- 1 ¾ cups granulated sugar: Sweetens the cake layers to perfection.
- 4 large eggs: Provide structure and help the cake rise.
- 1 tbsp vanilla extract: Infuses warmth and depth into every bite.
- 1 cup buttermilk: Brings tenderness and a slight tang for balance.
- 2 cups fresh or frozen blueberries: The star of the show for your filling.
- ¼ cup granulated sugar: Sweetens the blueberry filling without masking natural flavors.
- 1 tbsp lemon juice: Adds brightness to the filling and cuts through sweetness.
- 1 tsp cornstarch mixed with 1 tbsp water: Creates a silky, thickened blueberry filling.
- 2 cups heavy whipping cream: Whipped into clouds of creamy frosting.
- ½ cup powdered sugar: Sweetens the whipped cream just right.
- 1 tsp vanilla extract: Enhances the whipped cream’s flavor.
- Fresh blueberries, lemon zest, and a drizzle of honey: For irresistible garnishes.
How to Make Dreamy Blueberry Shortcake Cake Recipe
Step 1: Prepare the Cake Layers
Preheat your oven to 350°F (175°C) and give your two 9-inch cake pans a loving grease before lining them with parchment paper. This step ensures your cakes come out flawlessly without sticking. Next, whisk together the all-purpose flour, baking powder, and salt in a bowl so your dry ingredients get a nice even mix. In a separate bowl, take your softened butter and granulated sugar and beat them together until the mixture looks light and fluffy — this is the secret to a tender crumb. Then add the eggs one at a time, making sure each one blends in thoroughly before adding the next, followed by a generous splash of vanilla extract for that cozy aroma.
Step 2: Combine Batter and Bake
Now, alternate folding in your dry ingredients with the buttermilk, starting and ending with the dry mix. This ensures the batter stays light and doesn’t get overworked. Pour the batter evenly between your prepared pans, smoothing the tops gently. Pop the pans into the oven and bake for 25 to 30 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean, signaling those golden layers are ready to cool completely before the next exciting step.
Step 3: Make the Blueberry Filling
Grab a saucepan and combine your blueberries, sugar, and fresh lemon juice over medium heat. As the berries begin to soften, give them a gentle mash with the back of a spoon to release their juices and create a luscious sauce. Stir in the cornstarch slurry to thicken up the filling, cooking just a few minutes until it reaches that perfect, glossy consistency. Set this aside to cool so you get a nice balance of sweet and slightly tart that cuts through the richness of the cake.
Step 4: Whip the Cream Frosting
Whipping up your frosting is seriously a joy — combine the cold heavy cream, powdered sugar, and vanilla extract in a chilled bowl and beat until you get stiff, billowy peaks that hold their shape. This whipped cream is the cloud your cake dreams of, adding lightness and a creamy finish to every forkful.
Step 5: Assemble the Dreamy Blueberry Shortcake Cake Recipe
Time for the grand assembly! Place one cake layer on your serving plate and spread a generous layer of blueberry filling on top. Follow this with a thick, even layer of whipped cream, then place the second cake layer gently on top. Use the remaining whipped cream to frost the top and sides of your cake, wrapping it in that beautiful creamy goodness.
Step 6: Garnish and Serve
Finish your masterpiece by decorating with fresh blueberries, a sprinkle of lemon zest for a bright pop of color and flavor, and a delicate drizzle of honey to add just the right touch of natural sweetness. Slice, serve, and watch how everyone’s eyes light up with delight at your gorgeous creation.
How to Serve Dreamy Blueberry Shortcake Cake Recipe
Garnishes
Fresh blueberries perched on top invite that extra burst of juiciness with each bite, while lemon zest cuts through the sweetness, giving the cake a zesty aroma and beautiful contrast. A drizzle of honey adds a subtle golden shine and a gentle floral note that rounds out the flavors perfectly.
Side Dishes
This cake pairs beautifully with a simple cup of freshly brewed tea or coffee for a relaxing afternoon treat. For a more festive gathering, serving it alongside a fruity sparkling wine or a crisp white works wonders to balance the creamy, sweet richness.
Creative Ways to Present
If you want to wow your guests, try assembling individual mini versions of this cake in pretty glass jars or dessert cups with layers of cake, blueberry filling, and whipped cream. They look elegant, and everyone gets their own personal dreamy blueberry shortcake experience.
Make Ahead and Storage
Storing Leftovers
Once assembled, your Dreamy Blueberry Shortcake Cake stays fresh in the refrigerator for up to three days. Keep it covered loosely with plastic wrap or in an airtight container to prevent the whipped cream from absorbing other fridge odors.
Freezing
While freezing the fully assembled cake is not ideal because whipped cream can lose texture, you can freeze the baked cake layers separately for up to one month. Wrap them tightly in plastic wrap and foil, then thaw completely before assembling with fresh whipped cream and blueberry filling.
Reheating
This cake is best enjoyed chilled, so reheating is not recommended as it can compromise the delicate texture of the whipped cream and blueberry filling. Instead, bring it to room temperature for 20–30 minutes before serving to get the most out of every bite.
FAQs
Can I use frozen blueberries in the Dreamy Blueberry Shortcake Cake Recipe?
Absolutely! Frozen blueberries work wonderfully and often release extra juice, making the filling even more luscious. Just be sure to thaw and drain any excess liquid if needed before cooking the filling.
Is there a way to make this cake dairy-free?
You can substitute the butter with a high-quality dairy-free margarine and use coconut cream instead of heavy whipping cream for the frosting. The buttermilk can be replaced by mixing regular dairy-free milk with lemon juice or vinegar to achieve that tangy effect.
How can I make sure the cake stays moist?
Using buttermilk in the batter is key for moisture, and don’t overmix once you add the flour. Also, ensure you don’t overbake the layers — check them a few minutes before the timer goes off to keep them tender and soft.
Can I prepare the blueberry filling in advance?
Definitely! The blueberry filling can be made up to two days ahead and stored in an airtight container in the fridge. Just give it a quick stir before assembling to bring back its perfect thickness and shine.
What if I don’t have cornstarch for the filling?
You can use arrowroot powder or tapioca starch as a one-to-one substitute; these thickeners work beautifully and will still give you that lovely, glossy blueberry filling consistency.
Final Thoughts
This Dreamy Blueberry Shortcake Cake Recipe has quickly become one of my all-time favorite desserts to share because it strikes the perfect balance between simplicity and show-stopping elegance. Your kitchen will fill with the most inviting aromas and every bite will taste like a dreamy celebration of summer’s best berries. Give it a try — I promise it will become a beloved classic in your recipe collection too!
Print
Dreamy Blueberry Shortcake Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Dreamy Blueberry Shortcake Cake combines fluffy vanilla cake layers with a luscious blueberry filling and whipped cream frosting. Ideal for celebrations or a delightful dessert, this recipe balances sweet and tangy flavors with a light, airy texture.
Ingredients
Cake Layers
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup buttermilk
Blueberry Filling
- 2 cups fresh or frozen blueberries
- ¼ cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch mixed with 1 tbsp water
Whipped Cream Frosting
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
Garnish
- Fresh blueberries
- Lemon zest
- Drizzle of honey
Instructions
- Prepare the Cake Layers: Preheat your oven to 350°F (175°C). Grease and line two 9-inch cake pans to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Cream Butter and Sugar: In a separate large bowl, beat the softened unsalted butter and granulated sugar until the mixture is fluffy and light, incorporating air for a tender crumb.
- Add Eggs and Vanilla: One at a time, add the eggs to the butter mixture, beating well after each addition, then mix in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients, mixing just until combined to maintain cake moisture and texture.
- Bake the Cakes: Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool completely before assembling.
- Make the Blueberry Filling: In a saucepan over medium heat, combine blueberries, granulated sugar, and lemon juice. Slightly mash the berries to release juice and flavor.
- Thicken Filling: Stir in the cornstarch slurry (cornstarch mixed with water) into the blueberry mixture. Continue cooking until mixture thickens, then remove from heat and let cool completely.
- Whip the Cream Frosting: Using a mixer, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form, creating a light and airy frosting.
- Assemble the Cake: Place one cake layer on a serving plate. Spread the cooled blueberry filling evenly over it, followed by a generous layer of whipped cream.
- Add Second Cake Layer and Frost: Top with the second cake layer and frost the top and sides with the remaining whipped cream for a smooth finish.
- Garnish and Serve: Decorate the cake with fresh blueberries, sprinkle lemon zest on top, and drizzle honey if desired. Slice and enjoy your Dreamy Blueberry Shortcake Cake!
Notes
- Ensure the cake layers are completely cool before assembling to prevent the whipped cream from melting.
- You can use fresh or frozen blueberries for the filling; just thaw and drain any excess liquid if using frozen.
- For a deeper blueberry flavor, soak the fresh blueberries in a tablespoon of lemon juice and a tablespoon of sugar before cooking.
- If you prefer a less sweet frosting, reduce powdered sugar to ¼ cup.
- Store the assembled cake in the refrigerator and consume within 2-3 days for best freshness.
