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Blueberry Shortcake Cake

If you’re looking for a refreshing and delightful dessert that showcases the vibrant flavors of summer, this Blueberry Shortcake Cake is just what you need! This layered cake features fluffy vanilla cake, fresh blueberries, and a light whipped cream frosting, making it a perfect treat for any occasion.

What makes this cake so special is the combination of moist cake layers filled with juicy blueberries and airy whipped cream, creating a light and satisfying dessert. This Blueberry Shortcake Cake is perfect for summer picnics, birthday celebrations, or just a sweet indulgence for yourself!

Resume of the Recipe

This Blueberry Shortcake Cake features soft vanilla cake layers filled with fresh blueberries and topped with fluffy whipped cream. Ready in about 1 hour, this cake is a delightful and delicious way to enjoy fresh berries!

With straightforward ingredients and easy preparation, you can whip up this beautiful cake in no time. Let’s dive into this scrumptious recipe!

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Exciting Story:

The first time I made Blueberry Shortcake Cake, it was for a summer gathering, and I wanted to create something that would impress my friends. As I baked the cake layers and folded in the fresh blueberries, the aroma filled my kitchen, creating a sense of anticipation.

Once assembled and served, the first slice revealed the beautiful layers filled with blueberries and whipped cream—a sight to behold! The first bite was pure bliss—the light cake paired perfectly with the sweet blueberries and fluffy cream. This Blueberry Shortcake Cake has since become a staple in our home, perfect for summer gatherings and celebrations.

Why This Blueberry Shortcake Cake?

  • Light and Refreshing: The combination of cake and fresh blueberries creates a delightful dessert that isn’t overly sweet.
  • Beautiful Presentation: The layers of blueberries and whipped cream make this cake a showstopper!
  • Easy to Make: With simple ingredients and straightforward steps, this cake is great for bakers of all levels!

How to Make Blueberry Shortcake Cake

  1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  3. Add Wet Ingredients: Add the softened butter, milk, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for about 2 minutes until well combined.
  4. Fold in Blueberries: Gently fold in the fresh blueberries into the batter.
  5. Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  6. Prepare the Whipped Cream Frosting: In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form.
  7. Assemble the Cake: Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of whipped cream on top and sprinkle with additional blueberries. Place the second cake layer on top and frost the top and sides of the cake with the remaining whipped cream.
  8. Garnish and Serve: Garnish with more fresh blueberries on top. Your Blueberry Shortcake Cake is ready to be enjoyed!

Tips

  • Use Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for better mixing.
  • Don’t Overmix: Be careful not to overmix the batter after adding the blueberries to keep them intact.

Substitutions and Variations

  • Different Berries: You can substitute blueberries with raspberries, strawberries, or a mix of berries for a different flavor.
  • Add Zest: Adding lemon or orange zest to the cake batter can enhance the flavor profile.

Make a Healthier Version

  • Use whole wheat flour and reduce the sugar for a healthier option.

Closing

And there you have it! This Blueberry Shortcake Cake is a delightful treat that will bring joy to anyone who tries it. Don’t forget to let us know how your cake turns out, and consider checking out some of our other recipes for more delightful desserts!

Frequently Asked Questions

  1. How long can I store leftovers?
    This cake can be stored in an airtight container in the refrigerator for up to 3 days.
  2. Can I freeze the cake?
    Yes, you can freeze the unfrosted cake layers for up to 2 months. Thaw in the refrigerator before frosting.
  3. What can I use instead of heavy cream?
    You can use coconut cream or a dairy-free whipped topping for the frosting.
  4. Can I make this ahead of time?
    Absolutely! You can bake the cake layers a day in advance and frost them just before serving.
  5. How do I know when the cake is done?
    The cake should be golden brown and a toothpick inserted into the center should come out clean.
  6. Can I add other flavors?
    Yes! Adding almond extract can create a unique flavor twist.
  7. What if I want to make it spicier?
    A pinch of ginger in the batter can add a warm flavor!
  8. What sides pair well with this cake?
    Serve with a scoop of vanilla ice cream or fresh whipped cream for a delightful pairing!
  9. How can I make this more festive?
    Use seasonal-themed decorations or serve with holiday-themed plates for a fun touch!
  10. What’s the best way to reheat leftovers?
    This cake is best enjoyed cold; you can let it sit at room temperature before serving.
  11. Can I use flavored extracts?
    Yes! You can use different flavored extracts to enhance the flavor of the cake.
  12. How can I enhance the flavors?
    Consider adding a drizzle of lemon glaze over the frosting for an extra treat.
Blueberry Shortcake Cake

Blueberry Shortcake Cake

0 from 0 votes
Recipe by Alexandra Course: All Word Recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

0

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • For the Cake:

  • 2 cups 2 all-purpose flour

  • 1 1/2 cups 1 1/2 granulated sugar

  • 1 tablespoon 1 baking powder

  • 1/2 teaspoon 1/2 salt

  • 1/2 cup 1/2 unsalted butter, softened

  • 1 cup 1 milk

  • 3 large 3 eggs

  • 1 teaspoon 1 vanilla extract

  • 1 cup 1 fresh blueberries (plus more for garnish)

  • For the Whipped Cream Frosting:

  • 2 cups 2 heavy cream

  • 1/2 cup 1/2 powdered sugar

  • 1 teaspoon 1 vanilla extract

Directions

  • Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  • Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  • Add Wet Ingredients: Add the softened butter, milk, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for about 2 minutes until well combined.
  • Fold in Blueberries: Gently fold in the fresh blueberries into the batter.
  • Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  • Prepare the Whipped Cream Frosting: In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form.
  • Assemble the Cake: Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of whipped cream on top and sprinkle with additional blueberries. Place the second cake layer on top and frost the top and sides of the cake with the remaining whipped cream.
  • Garnish and Serve: Garnish with more fresh blueberries on top. Your Blueberry Shortcake Cake is ready to be enjoyed!

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