Dreamy Blueberry Shortcake Cake Recipe
If you’re seeking the perfect way to showcase sweet, sun-kissed blueberries, look no further than this Dreamy Blueberry Shortcake Cake. Imagine tender layers of vanilla-scented shortcake, bursting with juicy berries, all nestled under clouds of homemade whipped cream—this dessert is pure summer magic! Whether for a special celebration or a relaxed backyard barbecue, it’s sophisticated enough for a party yet homey enough to crave every weekend. Plus, its gorgeous color and easy prep will make you want to bake this showstopper again and again.
Ingredients You’ll Need
Simple ingredients are what make this recipe outstanding—each one brings out either the fresh berry flavor, a fluffy cake crumb, or that utterly irresistible creaminess. You won’t need anything fussy, but every item is essential to nailing the perfect Dreamy Blueberry Shortcake Cake.
- All-purpose flour: The sturdy base for tender, classic shortcake layers—be sure to measure with a light hand for a delicate crumb.
- Baking powder: This leavener gives your cake a lovely lift and keeps it fluffy.
- Baking soda: Reacts with buttermilk for a perfect rise and a touch of tanginess.
- Salt: Balances the sweetness and enhances every flavor in the cake.
- Unsalted butter (softened): Creates a rich, melt-in-your-mouth texture—make sure it’s room temperature to cream properly with the sugar.
- Granulated sugar: Sweetens the cake and gives it a subtle golden finish when baked.
- Large eggs: Bind everything together and add structure—and a bit of richness.
- Vanilla extract: Adds irresistible aroma and warmth to both the cake and whipped cream.
- Buttermilk: Gives the crumb a subtle tang and ensures the cake bakes up moist and tender.
- Fresh blueberries (tossed with flour): The star of the show—flour helps prevent them from sinking as they bake.
- Heavy whipping cream (chilled): Whips up light and luscious for that classic shortcake crown—make sure it’s cold for best results.
- Powdered sugar: Sweetens the whipped cream while keeping it silky smooth.
- Extra vanilla extract (for whipped cream): A hint of vanilla in the topping really takes things over the top.
- Extra blueberries & mint leaves for garnish: Pops of color and fragrance give the cake that irresistible, fresh-from-the-garden finish.
How to Make Dreamy Blueberry Shortcake Cake
Step 1: Prepare the Cake Pans and Preheat Your Oven
Let’s start by getting your equipment ready. Preheat your oven to 350°F (175°C) and give two 8-inch round cake pans a thorough greasing. For easy cake removal, you can line the bottoms with parchment. This is your moment to ensure the shortcake layers release flawlessly once they’re baked and cooled.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This dry mix will give your cake its structure and lightness, so make sure everything is evenly combined. This step helps your leaveners distribute perfectly, so every bite of Dreamy Blueberry Shortcake Cake bakes up just right.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat your softened butter with the granulated sugar until it’s pale, light, and fluffy. This step aerates the fat, making your cake layers impossibly tender. Don’t rush—give it time until you see a subtle change in color and texture.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract to infuse the batter with warmth and fragrant sweetness.
Step 5: Combine Wet and Dry Ingredients, Add Buttermilk
With your mixer on low (or by hand if you prefer a gentler touch), alternate adding the dry ingredients and buttermilk to the butter-sugar mixture, starting and ending with the dry. This step ensures a soft, fluffy crumb that’s moist but never dense—just like the very best blueberry shortcake cakes.
Step 6: Fold in the Blueberries
Gently fold in your floured blueberries, using a spatula to avoid crushing the berries. The pinch of flour helps prevent them sinking to the bottom, so the berries will be perfectly dotted through every slice of your Dreamy Blueberry Shortcake Cake.
Step 7: Bake and Cool
Evenly divide the batter between your prepared pans, smoothing the tops gently. Slide them into the oven and bake for 25 to 30 minutes, until golden and a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for a few minutes before transferring to a wire rack—this stops the layers from steaming and lets them firm up beautifully.
Step 8: Make the Whipped Cream
While the cake layers cool, whip your chilled heavy cream with powdered sugar and a dash of vanilla extract. Whip just until soft peaks form; this will give you that airy, cloud-like topping that makes Dreamy Blueberry Shortcake Cake so irresistible.
Step 9: Assemble and Decorate
Once completely cooled, set the first layer on a serving plate and lavish it with half the whipped cream. Top with the second cake layer and spread on the rest. Garnish generously with extra blueberries and a few fresh mint leaves for that bakery-shop wow-factor.
How to Serve Dreamy Blueberry Shortcake Cake
Garnishes
Go wild with those fresh blueberries—pile them high so every bite tastes like summer. Mint leaves add a cheery pop of green and a subtle freshness. For special occasions, a dusting of powdered sugar or a drizzle of blueberry syrup makes this Dreamy Blueberry Shortcake Cake positively enchanting.
Side Dishes
Pair with a scoop of vanilla ice cream for old-fashioned comfort, or serve alongside a tart lemon sorbet to brighten up the berries. A glass of iced tea or fresh lemonade perfectly complements the cake’s sweet, fruity layers without overpowering them.
Creative Ways to Present
Try making individual mini cakes by baking the batter in muffin tins, ideal for sharing or picnics! For a rustic look, assemble the Dreamy Blueberry Shortcake Cake in a trifle dish, layering torn cake, berries, and cream. Or use edible flowers instead of mint to add a whimsical touch for spring and summer gatherings.
Make Ahead and Storage
Storing Leftovers
Cover any leftover Dreamy Blueberry Shortcake Cake and refrigerate for up to three days. The whipped cream topping stays light and airy, and the cake layers mellow deliciously, melding with the blueberries even more.
Freezing
You can freeze the cake layers (without cream or berries) by wrapping them snugly in plastic wrap and foil. Store for up to two months. Thaw at room temperature and whip up fresh cream and berries just before serving for that just-baked taste.
Reheating
Since this cake is all about fresh berries and whipped cream, there’s no need to reheat. If you’ve chilled your leftover cake, simply let it sit at room temperature for 10 to 15 minutes before serving; this brings back the softness and lets the flavors shine.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work well, especially out of season. Toss them with flour as directed (no need to thaw first) to help avoid bleeding and sogginess in your Dreamy Blueberry Shortcake Cake.
Why do I have to toss the blueberries with flour?
That light flour coating is a simple baker’s secret—it keeps the berries suspended throughout the batter during baking, so you get blueberries in every bite instead of all jammed at the bottom.
Can I make this cake gluten-free?
Yes, a good-quality gluten-free all-purpose flour blend can be swapped in cup for cup. The texture will be a bit more tender, but the Dreamy Blueberry Shortcake Cake will still be delicious!
What other fruits can I use?
While blueberries are classic, you can mix in raspberries, blackberries, or even sliced strawberries if you like. Be sure to coat any fresh fruit with flour before folding them in.
How far in advance can I make the whipped cream?
Whip your cream no more than a couple of hours before assembling your cake, keeping it chilled in the fridge until needed. For best results, assemble the Dreamy Blueberry Shortcake Cake just before serving for the fluffiest presentation.
Final Thoughts
I can’t wait for you to share this Dreamy Blueberry Shortcake Cake with your favorite people! Its combination of soft cake, luscious blueberries, and billows of whipped cream just sings with happiness—and it’s so much fun to whip up. Give it a try and let your kitchen be filled with the sweet scent of summertime delight!
Print
Dreamy Blueberry Shortcake Cake Recipe
- Total Time: 50 minutes plus cooling time
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of summer with this Dreamy Blueberry Shortcake Cake. A light and fluffy blueberry-studded cake, layered with sweet whipped cream, and garnished with fresh berries and mint leaves.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Additional:
- 2 cups fresh blueberries, tossed with 1 tablespoon flour
- 1 cup heavy whipping cream, chilled
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Extra blueberries and mint leaves for garnish
Instructions
- Preheat and Prepare: Preheat the oven to 350°F and grease two 8-inch round cake pans.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar: In a large mixing bowl, cream butter and granulated sugar until light and fluffy.
- Add Eggs and Flavorings: Beat in eggs one at a time, then stir in vanilla.
- Combine Wet and Dry: Gradually add dry ingredients to the wet mixture, alternating with buttermilk.
- Fold in Blueberries: Gently fold in the flour-coated blueberries.
- Bake: Divide batter between pans and bake for 25-30 minutes.
- Whip Cream: Whip chilled cream with powdered sugar and vanilla until soft peaks form.
- Assemble: Place one cake layer on a plate, spread with half the whipped cream, top with second layer, and spread with remaining cream.
- Garnish and Serve: Garnish with blueberries and mint leaves before serving.
Notes
- For extra blueberry flavor, add a layer of blueberry jam between the cake layers.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 23 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 65 mg
