Blueberry shortcake cake is a beautiful blend of classic strawberry shortcake and rich blueberry cobbler—all layered into a soft, tender cake. Sweet, juicy blueberries are tucked between fluffy vanilla cake layers and topped with whipped cream, making this a light yet indulgent dessert I love serving in the spring or summer.
Why You’ll Love This Recipe
I love this recipe because it’s simple, stunning, and packed with fresh blueberry flavor. It combines the nostalgia of shortcake with the elegance of a layered cake, and I can dress it up or down depending on the occasion. Whether I’m bringing it to a picnic or serving it after dinner, it always hits the mark—sweet, creamy, and just the right amount of fruity.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Cake:
- All-purpose flour
- Baking powder
- Salt
- Granulated sugar
- Eggs
- Whole milk
- Unsalted butter (melted)
- Vanilla extract
For the Blueberry Filling:
- Fresh or frozen blueberries
- Granulated sugar
- Cornstarch
- Lemon juice
- Water
For the Topping:
- Whipped cream (homemade or store-bought)
- Optional: extra blueberries or mint leaves for garnish
Directions
- I preheat the oven to 350°F (175°C) and grease two round cake pans.
- In a bowl, I whisk together flour, baking powder, and salt.
- In another bowl, I beat the eggs and sugar until light and fluffy, then stir in the milk, melted butter, and vanilla.
- I combine the wet and dry ingredients just until smooth, then divide the batter between the pans and bake for 20–25 minutes, until a toothpick comes out clean.
- While the cake cools, I make the blueberry filling by cooking the berries with sugar, lemon juice, cornstarch, and water over medium heat until thickened. I let it cool completely.
- To assemble, I place one cake layer on a plate, spread half the blueberry mixture over it, and top with whipped cream. I repeat with the second layer and finish with more cream and berries on top.
Servings and Timing
This cake serves about 10–12 slices. It takes 20 minutes to prep, 25 minutes to bake, and another 20–30 minutes to cool and assemble. It’s ready to serve in about 1.5 hours from start to finish.
Variations
- I sometimes add lemon zest to the cake batter for a citrusy twist.
- A vanilla or cream cheese frosting works well in place of whipped cream for a richer version.
- For a shortcut, I’ve used boxed vanilla cake mix and focused on making the filling from scratch.
- Swapping blueberries for mixed berries like raspberries and blackberries gives it a fun variation.
Storage/Reheating
I store the cake in the fridge, covered, for up to 3 days. The whipped cream holds up surprisingly well, but if I’m prepping ahead, I assemble the layers just before serving for the freshest presentation. I don’t recommend reheating, but it’s perfect served cold or at room temperature.
FAQs
Can I use frozen blueberries?
Yes, I often use frozen berries. I just don’t thaw them first—this helps avoid too much extra liquid in the filling.
Can I bake the cake layers ahead of time?
Absolutely. I bake the layers a day in advance and wrap them tightly in plastic wrap until ready to assemble.
What kind of whipped cream should I use?
I prefer homemade whipped cream with a touch of powdered sugar and vanilla, but store-bought works just fine for convenience.
Can I make this as a sheet cake?
Yes, I’ve baked it in a 9x13-inch pan and simply layered the filling and cream over the top instead of stacking.
How do I keep the cake from getting soggy?
I let the blueberry filling cool completely before adding it to the cake layers. This helps prevent too much moisture soaking into the cake.
Conclusion
Blueberry shortcake cake is a light, fruity, and elegant dessert that’s as easy to make as it is to love. The fresh blueberry filling, soft vanilla cake, and fluffy whipped cream come together in a way that’s both classic and refreshing. It’s one of my go-to recipes when I want something beautiful, delicious, and perfect for sharing.
Blueberry Shortcake Cake
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: ~1 hour 30 minutes (includes cooling and assembly)
- Yield: 10–12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Blueberry Shortcake Cake is a light, elegant dessert layered with tender vanilla cake, sweet blueberry filling, and fluffy whipped cream. It blends the charm of classic shortcake with the richness of blueberry cobbler for a perfect spring or summer treat. Whether made with fresh or frozen blueberries, this easy blueberry shortcake cake is always a crowd-pleaser.
Ingredients
- For the Cake:
- All-purpose flour
- Baking powder
- Salt
- Granulated sugar
- Eggs
- Whole milk
- Unsalted butter (melted)
- Vanilla extract
- For the Blueberry Filling:
- Fresh or frozen blueberries
- Granulated sugar
- Cornstarch
- Lemon juice
- Water
- For the Topping:
- Whipped cream (homemade or store-bought)
- Optional: extra blueberries or mint leaves for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease and line two round cake pans.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, beat eggs and sugar until fluffy. Stir in milk, melted butter, and vanilla extract.
- Combine wet and dry ingredients until smooth. Divide batter between pans.
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. Let cool.
- For the filling, cook blueberries, sugar, lemon juice, cornstarch, and water over medium heat until thickened. Cool completely.
- To assemble, layer one cake round with half the blueberry mixture and whipped cream. Add the second layer and repeat. Garnish with additional berries and mint if desired.
Notes
- Lemon zest in the batter adds brightness.
- Store-bought cake mix works for a quicker version.
- Can be made as a sheet cake instead of a layer cake.
- Make cake layers in advance and store wrapped at room temp or chilled.
- Let the blueberry filling cool completely to avoid soggy layers.
