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
Scale
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.
