🍰 Blueberry Shortcake Cake 🍇
A delightful twist on classic shortcake, this Blueberry Shortcake Cake features soft vanilla cake layers, a luscious blueberry filling, and fluffy whipped cream frosting. Perfect for summer or any time you crave a fresh berry dessert!
🛒 Ingredients
For the Cake:
2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp salt
1 cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs
1 tbsp vanilla extract
1 cup buttermilk
For the Blueberry Filling:
2 cups fresh or frozen blueberries
½ cup granulated sugar
1 tbsp lemon juice
1 tbsp cornstarch mixed with 2 tbsp water
For the Whipped Cream Frosting:
2 cups heavy whipping cream
¼ cup powdered sugar
1 tsp vanilla extract
👩🍳 Instructions
Make the Cake:
Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans.
In a bowl, whisk together flour, baking powder, and salt.
In a large bowl, beat butter and sugar until fluffy (about 2 minutes).
Add eggs one at a time, beating well. Stir in vanilla.
Alternately mix in dry ingredients and buttermilk, starting and ending with the dry ingredients.
Divide batter between the pans and bake 30-35 minutes or until a toothpick comes out clean.
Let cakes cool completely before assembling.
Prepare the Blueberry Filling:
In a saucepan over medium heat, combine blueberries, sugar, and lemon juice.
Stir and cook for 5-7 minutes until blueberries start to break down.
Stir in the cornstarch mixture and cook until thickened (about 1-2 minutes).
Remove from heat and let cool.
Make the Whipped Cream Frosting:
Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
Assemble the Cake:
Place one cake layer on a plate and spread half of the blueberry filling over it.
Spread whipped cream over the blueberries.
Place the second cake layer on top and spread the remaining blueberry filling.
Frost the entire cake with whipped cream.
Garnish with fresh blueberries on top.