Description
A delightful Blueberry Shortcake Cake recipe featuring layers of fluffy cake, sweet blueberry filling, and whipped cream frosting.
Ingredients
Scale
- 2 ½ cups (300 g) all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup (225 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 4 large eggs, room temperature
- 2 tsp vanilla extract
- 1 cup (240 ml) whole milk, room temperature
- 3 cups fresh or frozen blueberries
- ½ cup (100 g) sugar
- 2 tbsp cornstarch
- 2 tbsp lemon juice
- ¼ cup water
- 2 cups (480 ml) heavy whipping cream, chilled
- ½ cup (60 g) powdered sugar
- 1 tsp vanilla extract
- Fresh blueberries (for topping)
- Mint leaves (optional)
- Powdered sugar (for dusting)
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
- In a bowl, whisk flour, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then mix in vanilla.
- Alternate adding dry ingredients and milk, beginning and ending with dry, until smooth.
- Divide batter into pans and bake 25–30 minutes, until a toothpick comes out clean.
- Cool completely.
- In a saucepan, combine blueberries, sugar, cornstarch, lemon juice, and water.
- Cook over medium heat until mixture thickens into a jam-like filling.
- Cool completely before layering.
- Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Slice each cake layer in half (for 4 thin layers).
- Place one layer on a plate, spread whipped cream, then blueberry filling.
- Repeat layering until all are stacked.
- Frost the outside with whipped cream.
- Top with fresh blueberries, mint leaves, and a dusting of powdered sugar.
Notes
- Ensure all ingredients are at room temperature for best results.
- For a richer flavor, use vanilla bean paste instead of extract.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg