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Blueberry Shortcake Cake

Blueberry Shortcake Cake
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Indulge in the delightful flavors of Blueberry Shortcake Cake, a perfect dessert for summer gatherings or casual family dinners. This cake features fluffy layers of moist vanilla cake, rich whipped cream, and a luscious homemade blueberry sauce that adds a burst of freshness to every bite. Its vibrant presentation and sweet, tangy layers make it an irresistible treat that promises to be the star of your table. Whether you’re celebrating a special occasion or simply treating yourself, this easy-to-make dessert is sure to impress.

Ingredients

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  • 2 1/4 cups all-purpose flour
  • 2 1/4 tsp baking powder
  • 3/4 tsp salt
  • 3/4 cup unsalted butter (room temperature)
  • 1 1/2 cup granulated sugar
  • 3 large eggs (room temperature)
  • 1 1/2 tsp vanilla extract
  • 1 cup buttermilk (room temperature)
  • 2 cups blueberries (fresh or frozen)
  • 1/2 cup water
  • 1/2 cup granulated sugar (for sauce)
  • 2 Tbsp lemon juice
  • 2 Tbsp cornstarch (mixed with 2 Tbsp cold water)
  • 1 1/2 cups heavy whipping cream (cold)
  • 3 Tbsp granulated sugar (for cream)
  • 1 1/2 cups fresh blueberries (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the flour, baking powder, and salt. In another bowl, cream together the room temperature butter and sugar until light and fluffy using an electric mixer. Add in eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients to the butter mixture alternating with buttermilk until just combined.
  3. Pour the batter evenly into prepared baking pans. Bake in preheated oven for about 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool in pans for about 10 minutes before transferring them to wire racks to cool completely.
  4. In a saucepan over medium heat, combine blueberries, water, sugar, and lemon juice. Bring mixture to a simmer for about 5 minutes. Stir in cornstarch slurry; cook until thickened. Remove from heat and let cool.
  5. In a mixing bowl, beat cold heavy whipping cream with sugar until stiff peaks form.
  6. Once cakes are cooled, place one layer on a serving plate. Spread a layer of whipped cream followed by some blueberry sauce. Add second layer of cake on top; repeat layering with remaining whipped cream and blueberry sauce on top. Garnish with fresh blueberries.

Nutrition

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