Description
This delicious Blueberry Shortcake Cake features moist layers of vanilla cake filled with luscious blueberry sauce and fluffy whipped cream. Perfect for summer gatherings or special occasions, this cake combines fresh blueberries and a light, creamy filling to create an irresistible dessert that’s easy to make and sure to impress.
Ingredients
Scale
Cake
- 2 1/4 cups all-purpose flour (sifted)
- 2 1/4 teaspoons baking powder
- 3/4 teaspoon salt
- 3/4 cup unsalted butter (room temperature)
- 1 1/2 cups granulated sugar
- 3 large eggs (room temperature)
- 1 1/2 teaspoons vanilla extract
- 1 cup buttermilk (or milk with vinegar as substitute)
Blueberry Sauce
- 2 cups blueberries (fresh or frozen)
- 1/2 cup water
- 1/2 cup granulated sugar
- 2 tablespoons lemon juice
- 2 tablespoons cornstarch (mixed with 2 tablespoons cold water)
Whipped Cream
- 1 1/2 cups heavy whipping cream (cold)
- 3 tablespoons granulated sugar (adjust to taste)
- 1/2 cup fresh blueberries (for garnishing)
Instructions
- Prepare Oven and Cake Pans: Preheat your oven to 350°F (175°C). Grease three 6-inch cake rounds, flour them lightly, and line with parchment paper for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the sifted all-purpose flour, baking powder, and salt until well combined.
- Cream Butter and Sugar: Using a stand mixer, beat the unsalted butter until smooth. Gradually add granulated sugar and continue to beat until the mixture becomes pale and fluffy, about 3-5 minutes.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing well after each addition. Then add the vanilla extract and blend thoroughly.
- Combine Wet and Dry Ingredients: Alternate adding the dry flour mixture and buttermilk to the batter, beginning and ending with the dry ingredients. Mix just until combined to avoid overmixing.
- Fill Cake Pans: Divide the batter evenly among the prepared cake pans, smoothing the tops with a spatula for even layers.
- Bake the Cakes: Place the pans in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out mostly clean with few moist crumbs.
- Cool the Cakes: Let the cakes cool in their pans for 10 minutes to set, then invert onto wire racks to cool completely before assembling.
- Prepare Blueberry Sauce: In a saucepan, combine blueberries, water, sugar, and lemon juice. Bring the mixture to a low boil and simmer for about 2 minutes to soften the berries and dissolve the sugar.
- Thicken Sauce: Stir in the cornstarch slurry (cornstarch mixed with cold water) into the simmering blueberry mixture. Cook while stirring until sauce thickens and becomes glossy. Remove from heat and let cool.
- Whip the Cream: Chill your mixer bowl and whisk in the fridge to help the cream whip better. Whip the cold heavy cream with sugar until stiff peaks form, being careful not to overbeat.
- Assemble the Cake: Place one cake layer onto a cake stand or serving plate. Spread a third of the whipped cream over the layer, spoon a third of the blueberry sauce on top, and sprinkle with 1/2 cup fresh blueberries. Repeat this layering process for the second and third cake layers.
- Serve or Store: Serve the cake immediately for the best texture and freshness. Alternatively, store in the refrigerator and consume within the same day to preserve flavor and moisture.
Notes
- You can substitute buttermilk with regular milk mixed with 1 tablespoon vinegar or lemon juice for acidity.
- Use fresh or frozen blueberries as per availability; if using frozen, do not thaw before making the sauce.
- Make sure your heavy cream is very cold for best whipping results.
- For an extra touch, dust the finished cake with powdered sugar before serving.
- Store leftover cake covered in the refrigerator to maintain freshness, but consume within 24 hours.
