If you’re searching for a dessert that perfectly captures the essence of summer, look no further than this Blueberry Shortcake Cake Recipe. It’s a tender, buttery cake bursting with juicy blueberries, topped with fluffy whipped cream that feels like a sweet, airy cloud. This cake is the kind of dish that brings everyone together around the table, evoking warm memories and creating new ones with each bite. Whether for a family gathering, a picnic, or just because you deserve a little treat, this recipe really shines as a delightful, crowd-pleasing dessert.
Ingredients You’ll Need
Getting ready to make this Blueberry Shortcake Cake Recipe is a joy because the ingredients are straightforward yet essential to achieving that perfect balance of flavors and textures. Each one plays its part: the flour and leavening agents create a tender crumb, cold butter adds richness and flakiness, while fresh blueberries lend their natural sweetness and beautiful color.
- 2 cups all-purpose flour: The base of the cake providing structure and softness.
- 1 tablespoon baking powder: Helps the cake rise perfectly for a light texture.
- 1/2 teaspoon baking soda: Works with the baking powder to boost the fluffiness.
- 1/4 teaspoon salt: Enhances all the flavors in the cake beautifully.
- 1/4 cup granulated sugar: Adds just the right touch of sweetness to the batter.
- 1/2 cup unsalted butter (cold and cubed): Creates a rich, buttery crumb and flakiness when cut into the dry ingredients.
- 3/4 cup buttermilk: Contributes tanginess and moisture, making the cake tender.
- 1 teaspoon vanilla extract: Brings warm, aromatic depth to the cake.
- 2 cups fresh blueberries: The star of the recipe, bursting with juicy sweet-tart flavor.
- 2 tablespoons granulated sugar (for blueberries): Sweetens the berries and helps them release their natural juices.
- 1 tablespoon lemon juice: Adds brightness and enhances the blueberry flavor.
- 1 cup heavy whipping cream: Whipped to dreamy perfection for the topping.
- 2 tablespoons powdered sugar: Sweetens the whipped cream gently without weighing it down.
- 1/2 teaspoon vanilla extract: Gives the whipped cream a lovely subtle flavor.
How to Make Blueberry Shortcake Cake Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). Greasing a 9-inch round cake pan ensures your cake releases easily after baking and helps develop that golden crust that everyone loves.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. This blend forms the foundation of your cake, distributing leaveners evenly for consistent rise and sweetness throughout the cake.
Step 3: Cut in the Butter
Next, add the cold, cubed butter. Using a pastry cutter or your fingers, work the butter into the dry mix until it resembles coarse crumbs. This step is key to creating a tender, flaky cake texture by coating flour particles in butter.
Step 4: Add Buttermilk and Vanilla
Stir in the buttermilk and vanilla extract just until combined. Overmixing can make the cake tough, so gentle folding is your friend here. The buttermilk brings a delicious tang and tender crumb to the cake.
Step 5: Spread the Batter and Add Blueberries
Spread the batter evenly into your prepared cake pan, creating a nice flat surface. In a separate bowl, toss the blueberries with sugar and lemon juice to enhance their sweetness and flavor. Spoon the berry mixture evenly over the batter for an even fruity distribution.
Step 6: Bake and Cool
Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Watching this transformation unfold in the oven is pure joy as your kitchen fills with the scent of baked blueberries and vanilla. Allow the cake to cool completely in the pan before moving to the next step.
Step 7: Whip the Cream and Top the Cake
Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. This whipped cream topping is the final touch that elevates your Blueberry Shortcake Cake Recipe from delicious to unforgettable. Spread the whipped cream evenly on the cooled cake and garnish with extra fresh blueberries if you like.
How to Serve Blueberry Shortcake Cake Recipe
Garnishes
Adding a few fresh blueberries and a sprinkle of powdered sugar on top of the whipped cream makes the cake look irresistible and adds a delightful pop of color and freshness every time. Mint leaves also work wonderfully as a garnish, giving a subtle herbal contrast.
Side Dishes
This cake pairs beautifully with a scoop of vanilla ice cream or a drizzle of warm lemon glaze. If you’re serving for brunch or a special occasion, a light citrus salad alongside balances the richness of the cake wonderfully.
Creative Ways to Present
Consider serving slices in clear glass bowls layered with additional whipped cream and blueberries for a stunning trifle effect. Alternatively, cut the cake into cubes and serve them on skewers alternating with berries and dollops of cream for a fun, bite-sized treat.
Make Ahead and Storage
Storing Leftovers
Once assembled, keep your Blueberry Shortcake Cake Recipe covered tightly with plastic wrap or stored in an airtight container in the refrigerator. It will stay fresh and moist for up to 3 days, making it perfect for preparing ahead of time.
Freezing
If you want to freeze the cake, store only the unfrosted cake layers wrapped securely in plastic wrap and aluminum foil to prevent freezer burn. Freeze for up to 2 months. When ready, thaw completely before whipping the cream and assembling.
Reheating
Because this cake is best served chilled with whipped cream, reheating is not recommended. However, if you prefer room temperature, let the refrigerated cake sit out for 30 minutes before serving to soften slightly without losing its delightful texture.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Just be sure to thaw and drain the frozen blueberries thoroughly to prevent your batter from getting soggy.
Is there a substitute for buttermilk?
You can make a simple buttermilk substitute by adding a tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for about 5 minutes before using.
Can I make this cake gluten-free?
Yes, by swapping all-purpose flour for a gluten-free blend designed for baking, but results may vary slightly in texture.
How can I make the whipped cream more stable?
Add a teaspoon of cornstarch or use a stabilizer like gelatin to keep your whipped cream firm for longer periods, especially useful if serving outdoors.
What’s the best way to store leftovers for maximum freshness?
Keep the cake refrigerated in an airtight container and avoid storing it at room temperature to maintain freshness and prevent spoilage.
Final Thoughts
There’s something truly magical about this Blueberry Shortcake Cake Recipe — it brings the sweet simplicity of blueberries together with a tender cake and cloud-like whipped cream in a way that feels nostalgic and joyful all at once. I can’t wait for you to try it and share those moments with your loved ones. Trust me, this cake will quickly become a cherished favorite in your dessert repertoire!
Print
Blueberry Shortcake Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Blueberry Shortcake Cake is a delightful summer dessert combining a tender, buttery cake base with fresh blueberries and a luscious whipped cream topping. Perfectly moist and fluffy, the cake features bursts of sweet blueberries enhanced with a hint of lemon, making it an irresistible treat for any occasion.
Ingredients
Cake Batter
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, cold and cut into cubes
- 3/4 cup buttermilk
- 1 teaspoon vanilla extract
Blueberry Topping
- 2 cups fresh blueberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly to ensure the cake doesn’t stick.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar to ensure even distribution of leavening agents and flavor.
- Incorporate Butter: Add the cold, cubed unsalted butter to the dry ingredients and use a pastry cutter or your fingers to cut it in until the mixture resembles coarse crumbs, which will create a tender crumb texture.
- Add Wet Ingredients: Stir in the buttermilk and vanilla extract just until the ingredients come together to form the batter. Avoid overmixing to keep the cake light and fluffy.
- Spread Batter and Arrange Blueberries: Pour and spread the batter evenly in the prepared cake pan. In a separate bowl, toss fresh blueberries with granulated sugar and lemon juice, then spoon this mixture evenly over the batter in the pan.
- Bake the Cake: Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan to prevent the whipped cream topping from melting upon spreading.
- Prepare Whipped Cream: While the cake cools, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form, creating a light and creamy topping.
- Assemble: Once cooled, spread the whipped cream evenly over the cake’s surface and garnish with additional fresh blueberries if desired for a beautiful finish.
Notes
- You can use frozen blueberries; just thaw and drain them well to prevent excess moisture in the cake.
- For a citrusy twist, add a teaspoon of lemon zest to the cake batter to enhance the blueberry flavor.
- Make sure the butter is very cold for the best crumb texture in the cake.
- Serve the cake on the day it is made for the best texture and freshness, as whipped cream can start to soften over time.
