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
Scale
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
