Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Dreamy Blueberry Shortcake Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: recipes guru cooking
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

A luscious and light layered cake infused with vanilla, bursting with fresh blueberries, and layered with whipped cream for a dreamy twist on the classic shortcake.

Ingredients

Units Scale
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • 2 cups fresh blueberries
  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract (for whipped cream)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then mix in vanilla extract.
  4. Gradually add dry ingredients to the wet mixture, alternating with buttermilk, beginning and ending with flour mixture. Mix until just combined.
  5. Gently fold in 1 1/2 cups of the blueberries.
  6. Divide batter evenly between the prepared pans and smooth the tops.
  7. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
  8. While cakes cool, beat heavy cream with powdered sugar and vanilla extract until stiff peaks form.
  9. Place one cake layer on a serving plate, spread a layer of whipped cream, and sprinkle with some remaining blueberries.
  10. Top with second cake layer, more whipped cream, and garnish with remaining blueberries.
  11. Chill for at least 1 hour before serving for best texture.

Notes

  • You can use frozen blueberries if fresh ones aren’t available—do not thaw before folding into batter.
  • Substitute lemon zest for a bright citrus twist.
  • Best served the day it’s made, but can be refrigerated up to 2 days.

Nutrition

  • Serving Size: 1 slice
  • Calories: 410
  • Sugar: 28g
  • Sodium: 220mg
  • Fat: 24g
  • Saturated Fat: 14g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 95mg

Find it online: https://recipesgurucooking.com/dreamy-blueberry-shortcake-cake/