Blueberry Shortcake Cake Recipe
If you’re looking for a showstopping dessert that tastes like summer and always makes your guests smile, Blueberry Shortcake Cake is a must-add to your baking list. Imagine fluffy, biscuit-like cake layers sandwiched with clouds of whipped cream and juicy, sweet blueberries—all the nostalgia of classic shortcake in a beautiful, easy-to-slice cake. Every bite bursts with the brightness of fresh berries, the richness of cream, and a hint of citrus—the perfect way to celebrate berry season or bring a little sunshine to any gathering.
Ingredients You’ll Need
This Blueberry Shortcake Cake is delightfully straightforward—each ingredient is chosen for the part it plays in creating rich flavor, tender crumb, or that signature fruity topping. Don’t skip any! Every one makes a difference in the final taste and texture.
- All-purpose flour: The backbone of the cake, giving it structure without heaviness.
- Baking powder: The lift that ensures your layers bake up light and fluffy instead of dense.
- Salt: Just a touch for enhancing all the sweet and buttery flavors throughout.
- Unsalted butter (cold and cubed): Key to that soft, shortcake texture—slice it in cold for the perfect crumb.
- Granulated sugar (for batter): Sweetens the cake base and balances the tartness of the blueberries.
- Whole milk: Moistens the batter and adds a delicate richness to the cake.
- Large egg: Adds tenderness and helps bind everything together.
- Vanilla extract (for batter): For warmth and aroma that rounds out each layer.
- Fresh blueberries: The star ingredient, bringing juicy bursts of flavor in every bite.
- Granulated sugar (for berries): Encourages the blueberries to release their juices for a naturally sweet sauce.
- Lemon juice: Adds brightness and dimension to the blueberry topping.
- Heavy whipping cream: Whips up into soft, pillowy peaks for that classic shortcake finish.
- Powdered sugar: Sweetens the whipped cream without any grittiness.
- Vanilla extract (for cream): Lends a subtle, sweet aroma that ties everything together.
How to Make Blueberry Shortcake Cake
Step 1: Prepare Your Cake Pans
Start by heating your oven to 350°F (175°C) and greasing two 8-inch round cake pans. If you want to guarantee easy removal, line the bottom with parchment paper. This step is simple, but it sets you up for effortless assembly later—no sticking, no crumbling.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, and salt. Whisking ensures the leavening is evenly dispersed, so every bite bakes up just right.
Step 3: Cut in the Butter
Drop in the cold, cubed butter and use a pastry cutter or fork to work it into the flour mixture. You’re aiming for coarse crumbs (think pea-sized pieces); those little bits of butter are what give Blueberry Shortcake Cake its signature tender crumb and subtle flakiness.
Step 4: Combine the Wet Ingredients
In a separate bowl, whisk together the sugar, milk, egg, and vanilla extract. This mixture creates moisture and brings fluffiness and flavor to the cake.
Step 5: Mix and Bake
Pour the wet ingredients into the bowl with your dry mix. Stir until just combined—don’t overmix! Divide the batter between your prepared pans and gently smooth the tops. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely on a wire rack before moving on.
Step 6: Macerate the Blueberries
While your cakes cool, toss the blueberries gently with 2 tablespoons of sugar and the lemon juice in a bowl. Let them sit for 15 to 20 minutes; this coaxes out their juices and creates a simple syrupy sauce that soaks beautifully into each slice.
Step 7: Whip the Cream
Using a clean, chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Soft peaks mean cloud-like swoops—not stiff, but just enough hold to layer between cake rounds. Don’t overwhip, or your cream may turn grainy.
Step 8: Assemble the Blueberry Shortcake Cake
Place one cooled cake layer onto your serving platter. Spoon on half the whipped cream and half the macerated blueberries (including their delicious juices). Top with the second cake layer and repeat with the rest of the cream and berries. Chill the assembled cake for at least 30 minutes; this helps the flavors meld and makes for cleaner slices.
How to Serve Blueberry Shortcake Cake
Garnishes
Give your Blueberry Shortcake Cake a little extra sparkle by adding a handful of fresh blueberries on top just before serving. For crunch and visual interest, sprinkle with crushed shortbread cookies or toasted sliced almonds. A light dusting of powdered sugar or some lemon zest curls looks stunning, too—the little details go a long way here.
Side Dishes
Pair this summery cake with a refreshing side of lemon sorbet, a scoop of vanilla bean ice cream, or a tall glass of iced tea or sparkling lemonade. The simplicity and brightness of these accompaniments balance the richness of the cream and the sweetness of the berries.
Creative Ways to Present
Take a creative twist by cutting the cake into individual squares and serving parfait-style in glass cups, layered with extra berries and cream. Or serve with mini spoons in mason jars for picnics and outdoor parties—Blueberry Shortcake Cake is just as delightful dressed up for brunch as it is packed up for a backyard barbecue.
Make Ahead and Storage
Storing Leftovers
Leftover Blueberry Shortcake Cake should be stored in an airtight container in the refrigerator. Thanks to the whipped cream and juicy berries, the cake stays moist and flavorful for up to three days, though the textures are best if enjoyed within the first two days.
Freezing
To freeze, wrap the unassembled cake layers tightly in plastic wrap and aluminum foil, then freeze for up to two months. Thaw in the refrigerator overnight before assembling. It’s best not to freeze the whipped cream or macerated blueberries, as they may lose their texture once thawed.
Reheating
Blueberry Shortcake Cake is at its best when served cold or at room temperature, so reheating is usually unnecessary. However, if you prefer a slightly warm slice, let it sit out for 20 minutes or briefly microwave an individual piece (without the whipped cream and berries, if possible) for 10–15 seconds before assembling or serving.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! If you can’t find fresh berries, frozen ones work beautifully. Just be sure to thaw and drain them thoroughly to avoid excess liquid in the cake.
What’s the secret to a tender shortcake texture?
Cutting in cold butter is key—don’t let it soften before mixing. Those chilly butter bits create tiny pockets of steam as they bake, resulting in a soft, biscuit-like crumb that sets Blueberry Shortcake Cake apart.
How do I prevent my whipped cream from getting watery?
Use well-chilled cream and beat only to soft peaks. Adding powdered sugar acts as a stabilizer, so your whipped cream stays lush and doesn’t separate.
Can I make this cake gluten-free?
Yes! Substitute a good-quality 1:1 gluten-free flour blend for the all-purpose flour. Make sure the blend contains xanthan gum for structure, and watch the baking time, as it may need a bit longer.
Is it possible to prepare the entire Blueberry Shortcake Cake ahead of time?
You can absolutely bake the cake layers and prep the berries and cream a day in advance, but assemble the cake shortly before serving for the best fresh texture and appearance. Chilling assembled cake for up to a few hours is fine—just keep it covered!
Final Thoughts
There’s just something magical about the combination of tender cake, billowy whipped cream, and juicy, sun-kissed blueberries that makes Blueberry Shortcake Cake such a joy to share. Whether it’s a summer celebration or just because, give this recipe a try—you’ll earn rave reviews and create sweet memories, one slice at a time!
Print
Blueberry Shortcake Cake Recipe
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of summer with this Blueberry Shortcake Cake. A tender, vanilla-scented cake studded with juicy blueberries and layered with billowy whipped cream, this dessert is a perfect treat for any occasion.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter (cold and cubed)
- 1/2 cup granulated sugar
- 2/3 cup whole milk
- 1 large egg
- 1 teaspoon vanilla extract
For Blueberries:
- 2 cups fresh blueberries
- 2 tablespoons granulated sugar (for berries)
- 1 tablespoon lemon juice
Whipped Cream:
- 1 1/2 cups heavy whipping cream
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven: Preheat oven to 350°F (175°C) and grease two 8-inch round cake pans.
- Mix Dry Ingredients: Whisk together flour, baking powder, and salt in a large bowl.
- Add Butter: Cut in cold butter until mixture resembles crumbs.
- Combine Wet Ingredients: In a separate bowl, whisk sugar, milk, egg, and vanilla. Mix into dry ingredients.
- Bake: Divide batter into pans, bake for 20–25 minutes.
- Prepare Blueberries: Toss blueberries with sugar and lemon juice, set aside.
- Whip Cream: Whip cream, sugar, and vanilla until soft peaks form.
- Assemble: Layer cake, whipped cream, and blueberries. Chill before serving.
Notes
- You can use frozen blueberries if fresh are not available—remember to thaw and drain them first.
- For extra crunch, top the cake with crushed shortbread cookies or toasted almonds.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 23g
- Sodium: 180mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
