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
Scale
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.
