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.
