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
Scale
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
