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This Blueberry Shortcake Cake is principally a basic shortcake was a shocking but easy 2-layer cake. You get buttery, lemon-scented cake layers, a vibrant and juicy recent blueberry sauce, and clouds of fluffy vanilla whipped cream—all prepared in simply 45 minutes.
Blueberry Shortcake Cake: A Summer time Showstopper
- Do-it-yourself Blueberry Sauce: Not like many recipes that use jam or canned pie filling, I make a fast blueberry sauce from scratch, with half the blueberries folded in on the finish for further texture.
- Lemon-Scented Cake Layers: I at all times use recent lemon zest—by no means bottled!
- No-Fuss Whipped Cream Frosting: As a substitute of a heavy buttercream, I take advantage of freshly whipped cream. It’s lighter, faster, and permits the berry and lemon flavors to shine—ultimate for warm summer season days, similar to my strawberry shortcake.
- Easy Meeting = Make-Forward Pleasant: There’s no must fuss with piping luggage or superior adorning abilities. The cake is finished in 45 minutes flat (together with 20 minutes of prep and 25 minutes of baking time). You can too make the desserts and the blueberry sauce a day upfront, and the following day, whip up the cream and assemble every part recent earlier than serving.
- Fancy Cake: The “bare” look of seen cake, blueberry sauce, recent berries, and cream is simple, rustic, and exquisite. In case you like related berry-forward summer season desserts, take a look at my raspberry lemon cake, fruit pizza, no-bake ricotta cheesecake, and blueberry cake.
Collect All Your Substances
- For the cake layers, you’ll want: unsalted butter, granulated sugar, lemon zest, eggs, vanilla extract, all-purpose flour, baking powder, baking soda, salt, and buttermilk.
- For the blueberry sauce, collect: recent blueberries, water, granulated sugar, lemon juice, and cornstarch.
- For the whipped cream, use: heavy whipping cream, powdered sugar, and vanilla extract.
- The photograph beneath reveals every part you want (with labels) – take a screenshot in your buying listing:
Easy methods to Make Blueberry Shortcake Cake (Step-by-Step Pictures)
NOTE: That is solely an OVERVIEW. The detailed recipe + the ingredient quantities are on the backside of this publish. If you need to leap straight all the way down to the recipe – CLICK HERE.
- Put together the oven and baking pans: Preheat oven to 350°F. Line and grease two 8-inch pans.
- Creaming butter with sugar: Cream butter, sugar, and lemon zest till fluffy. Beat in eggs one by one, then vanilla.
- Combine dry components: In one other bowl, combine flour, baking powder, baking soda, and salt.
- Make cake batter: Alternately add dry components and buttermilk to the butter combination, beginning and ending with dry. Combine simply till mixed.
- Bake: Divide into pans, bake 25 minutes or till a toothpick comes out clear. Cool utterly.
- Make blueberry sauce: Prepare dinner 2 cups blueberries with water, sugar, and lemon juice till juicy. Add cornstarch combined with water, simmer till thick. Cool, then stir in 2 extra cups of blueberries.
- Make whipped cream: Beat heavy cream till thick, add powdered sugar and vanilla, beat to delicate peaks.
- Right here’s the order wherein I construct the cake: I begin by putting one cooled cake layer on a serving plate, then unfold on half the blueberry sauce (cooled too!) and high it with half the whipped cream. I gently set the second cake layer on high, end with the remainder of the whipped cream and blueberry sauce, and add a handful of recent blueberries for adornment.
Blueberry Shortcake Cake
This Blueberry Shortcake Cake is principally a basic shortcake was a shocking but easy 2-layer cake. You get buttery, lemon-scented cake layers, a vibrant and juicy recent blueberry sauce, and clouds of fluffy vanilla whipped cream—all prepared in simply 45 minutes.
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Directions
Put together the cake layers:
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Preheat the oven to 350°F. Line the bottoms of two 8-inch baking pans with parchment paper. Then, grease the bottoms and the edges with cooking spray or butter to stop sticking. Put aside.
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In a big bowl or a stand mixer with paddle attachment, cream collectively softened butter, sugar, and lemon zest for about 3-5 minutes or till mild and fluffy. Add eggs, one by one, beat after every addition. Then, whisk in vanilla extract. Scrape the underside and the edges of the bowl utilizing a rubber spatula to ensure all components are mixed.
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In a separate bowl, whisk collectively flour, baking powder, baking soda, and salt.
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Alternately add the dry components and buttermilk to the butter combination, beginning and ending with the dry components. Combine utilizing a rubber spatula till simply mixed, clean and no streaks of flour stay. Don’t overmix the batter.
Bake:
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Divide the batter evenly between two ready baking pans. Bake within the preheated oven for about 25 minutes or till the toothpick inserted within the heart comes out clear.
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The cake is prepared when the highest is golden and the middle springs again evenly when touched. Additionally, verify the readiness utilizing a toothpick inserted into the middle. If it comes out clear or with just a few moist crumbs – the cake is finished baking.
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Take away from the oven and let cool in pans for 10-Quarter-hour, then invert to a wire rack to chill utterly.
Put together the blueberry sauce:
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In a small saucepan over medium warmth, mix 2 cups blueberries, ⅓ cup water, sugar, and lemon juice. Let prepare dinner, stirring sometimes, for about 3-5 minutes or till the blueberries launch their juices.
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In a small bowl, whisk collectively cornstarch and 1 tablespoon of water till clean. Add this combination to the saucepan, stir nicely, and let simmer for a couple of minutes till the sauce thickens. Take away from the warmth and let cool to room temperature. Then, stir within the remaining 2 cups of blueberries.
Put together the whipped cream topping:
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In a big mixing bowl, utilizing an electrical mixer, beat heavy whipping cream on medium-high velocity till it begins to thicken. Then, add powdered sugar and vanilla extract. Beat till delicate peaks type (the whipped cream ought to maintain its form however nonetheless be delicate and clean).
Assemble the cake
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Place one cooled cake layer on a serving plate. Unfold half of blueberry sauce evenly excessive, then cowl with half of the whipped cream. Gently place the second cake layer on high. End by topping with the remaining whipped cream and blueberry sauce. Beautify with recent blueberries. Slice and serve!
Notes
- Use eggs, butter and buttermilk at room temperature. In case your components are chilly, they gained’t incorporate as easily and might trigger the batter to curdle or bake erratically.
- Buttermilk substitute: You may make your personal buttermilk by combining 1 tablespoon of white vinegar or lemon juice with milk and letting it sit for 5-10 minutes till barely thickened. Or, merely use plain Kefir.
- Use a complete lemon: Grate the lemon zest first for the cake batter, then squeeze the juice for the blueberry sauce.
- Add freshly grated lemon zest when creaming butter and sugar to launch its oils and evenly distribute the citrus taste all through the batter.
- If utilizing frozen blueberries, add all 4 cups straight from the freezer to the saucepan. There’s no want to order any to fold in as soon as the sauce has cooled.
- Сhill your mixing bowl and beaters within the fridge for 10–Quarter-hour earlier than whipping. Chilly instruments assist the heavy cream whip quicker and maintain its form higher.
- Whipped cream texture: Heavy cream is whipped till delicate peaks for a lightweight and silky texture, which may make the cake look a bit messy when sliced. In case you desire, you’ll be able to whip the heavy cream to stiff peaks for a firmer texture and cleaner slices.
- Let the cake and the blueberry sauce cool utterly earlier than assembling the cake to stop the whipped cream from melting.
- If you need a thicker blueberry sauce, prepare dinner it just a little longer to scale back the liquid, or add a bit extra cornstarch.
- Baking pans: I used two 8-inch spherical cake pans. You can too use or 9-inch spherical pans or springform pans. Line the bottoms with parchment paper and grease the bottoms and the edges with cooking spray or butter to stop from sticking.
Storage, Freezing, and Make-Forward Ideas:
- Storage: Retailer leftover cake within the fridge, coated with plastic wrap or in an hermetic container, for as much as 3 days. The whipped cream will maintain up, however could soften a bit over time.
- Freezing: You may freeze the baked (unfrosted) cake layers tightly wrapped for as much as 2 months. Thaw within the fridge earlier than assembling. Don’t freeze the whipped cream or assembled cake; the feel will undergo.
- Make-Forward: Each the blueberry sauce and cake layers could be made 1-2 days forward. After baking, let the desserts cool in pans for 10-Quarter-hour, then invert to a wire rack to chill utterly. When cooled, wrap them in a plastic wrap and retailer at room temperature or within the fridge. The blueberry sauce will also be made a day forward and refrigerated in an hermetic container. The subsequent day, whip up the cream and assemble the cake shortly earlier than serving.
Vitamin
Vitamin Data
Blueberry Shortcake Cake
Quantity per Serving
% Day by day Worth*
* P.c Day by day Values are based mostly on a 2000 calorie eating regimen.
Vitamin Disclaimer:
The dietary info on this web site is just an estimate and is supplied for comfort and as a courtesy solely. The accuracy of the dietary info for any recipe on this web site just isn’t assured. It shouldn’t be used as an alternative to an expert nutritionist’s recommendation.
