Blissful Blueberry Shortcake Cake

There’s something magical about the combination of fluffy cake and sweet blueberries that brings joy to any gathering. I chose to make this Blueberry Shortcake Cake because it reminds me of sunny afternoons spent with my family, sharing stories and laughter over dessert.

My kids can’t resist its delicious layers of cake, creamy whipped topping, and fresh blueberries. Trust me, this cake is sure to impress your loved ones, and it’s become a staple in our household!

Questions I Often Get Asked About This Recipe

Q: Can I use frozen blueberries instead of fresh?

A: Yes, you can! Just make sure to thaw and drain them well to avoid excess moisture in your cake.

Q: How can I make this cake gluten-free?

A: Substitute regular flour with a gluten-free flour blend. Make sure to check if other ingredients are also gluten-free.

Q: How do I store leftovers?

A: Store any leftovers in an airtight container in the refrigerator for up to three days.

Q: Can I make this cake ahead of time?

A: Absolutely! You can bake the cake a day in advance and assemble it just before serving.

Q: What can I use instead of whipped cream?

A: If you’re looking for a lighter option, consider using Greek yogurt or a dairy-free whipped topping.

What You Need to Make This Recipe

For the Cake:

2 cups all-purpose flour

1 ½ cups granulated sugar

½ cup unsalted butter, softened

1 cup milk

3 ½ teaspoons baking powder

1 teaspoon vanilla extract

½ teaspoon salt

2 large eggs

For the Blueberry Filling:

2 cups fresh blueberries

½ cup sugar

2 tablespoons cornstarch

1 tablespoon lemon juice

For the Topping:

2 cups heavy cream

¼ cup powdered sugar

1 teaspoon vanilla extract

How to Make This Recipe

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

Prepare the Blueberry Filling: In a saucepan over medium heat, combine blueberries, sugar, cornstarch, and lemon juice. Cook until thickened, about 5-7 minutes. Set aside to cool.

Make the Cake Batter: In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla. In another bowl, combine flour, baking powder, and salt. Gradually add to the creamed mixture alternately with milk.

Bake: Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes before removing from pans.

Assemble the Cake: Once the cakes are completely cool, place one layer on a serving plate. Spread half of the blueberry filling on top, then add a layer of whipped cream. Place the second cake layer on top, and repeat with the remaining filling and whipped cream.

Chill: Refrigerate for at least an hour to set before serving.

Tips

For an extra burst of flavor, add a splash of almond extract to the whipped cream.

If you prefer a sweeter cake, you can add more sugar to the blueberry filling.

Decorate with fresh blueberries on top for a beautiful presentation!

Reader Reviews

Jessica: “This cake is a hit at our family gatherings! So easy to make and absolutely delicious!”

Mark: “I tried it with frozen blueberries, and it turned out great. My kids loved it!”

Sophie: “The whipped cream topping makes this cake extra special. Will definitely make it again!”

Emily: “I made this for my daughter’s birthday, and it was a crowd-pleaser! Thank you for the recipe!”

Rachel: “A perfect summer dessert! I can’t wait to share it with my friends.”

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If You Enjoyed This Recipe, Please Share!

If you enjoyed this recipe, please share it on your social media! Your friends and family will thank you for bringing this delightful treat into their lives. Sharing is caring, and your support helps spread the joy of baking delicious desserts like this Blueberry Shortcake Cake. Let’s make sure everyone has a chance to experience this family favorite!