This Blueberry Shortcake Cake is basically a classic shortcake turned into a stunning yet simple 2-layer cake. You get buttery, lemon-scented cake layers, a vibrant and juicy fresh blueberry sauce, and clouds of fluffy vanilla whipped cream—all ready in just 45 minutes.
Blueberry Shortcake Cake: A Summer Showstopper
- Homemade Blueberry Sauce: Unlike many recipes that use jam or canned pie filling, I make a quick blueberry sauce from scratch, with half the blueberries folded in at the end for extra texture.
- Lemon-Scented Cake Layers: I always use fresh lemon zest—never bottled!
- No-Fuss Whipped Cream Frosting: Instead of a heavy buttercream, I use freshly whipped cream. It’s lighter, quicker, and allows the berry and lemon flavors to shine—ideal for hot summer days, just like my strawberry shortcake.
- Simple Assembly = Make-Ahead Friendly: There’s no need to fuss with piping bags or advanced decorating skills. The cake is done in 45 minutes flat (including 20 minutes of prep and 25 minutes of baking time). You can also make the cakes and the blueberry sauce a day in advance, and the next day, whip up the cream and assemble everything fresh before serving.
- Fancy Cake: The “naked” look of visible cake, blueberry sauce, fresh berries, and cream is easy, rustic, and beautiful. If you like similar berry-forward summer cakes, check out my raspberry lemon cake, fruit pizza, no-bake ricotta cheesecake, and blueberry cake.
Gather All Your Ingredients
- For the cake layers, you’ll need: unsalted butter, granulated sugar, lemon zest, eggs, vanilla extract, all-purpose flour, baking powder, baking soda, salt, and buttermilk.
- For the blueberry sauce, gather: fresh blueberries, water, granulated sugar, lemon juice, and cornstarch.
- For the whipped cream, use: heavy whipping cream, powdered sugar, and vanilla extract.
- The photo below shows everything you need (with labels) - take a screenshot for your shopping list:
How to Make Blueberry Shortcake Cake (Step-by-Step Photos)
NOTE: This is only an OVERVIEW. The detailed recipe + the ingredient amounts are at the bottom of this post. If you want to jump straight down to the recipe - CLICK HERE.
- Prepare 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 until fluffy. Beat in eggs one at a time, then vanilla.
- Mix dry ingredients: In another bowl, mix flour, baking powder, baking soda, and salt.
- Make cake batter: Alternately add dry ingredients and buttermilk to the butter mixture, starting and ending with dry. Mix just until combined.
- Bake: Divide into pans, bake 25 minutes or until a toothpick comes out clean. Cool completely.
- Make blueberry sauce: Cook 2 cups blueberries with water, sugar, and lemon juice until juicy. Add cornstarch mixed with water, simmer until thick. Cool, then stir in 2 more cups of blueberries.
- Make whipped cream: Beat heavy cream until thick, add powdered sugar and vanilla, beat to soft peaks.
- Here’s the order in which I build the cake: I start by placing one cooled cake layer on a serving plate, then spread on half the blueberry sauce (cooled too!) and top it with half the whipped cream. I gently set the second cake layer on top, finish with the rest of the whipped cream and blueberry sauce, and add a handful of fresh blueberries for decoration.
Blueberry Shortcake Cake
This Blueberry Shortcake Cake is basically a classic shortcake turned into a stunning yet simple 2-layer cake. You get buttery, lemon-scented cake layers, a vibrant and juicy fresh blueberry sauce, and clouds of fluffy vanilla whipped cream—all ready in just 45 minutes.
Ingredients
For the cake layers:
- ¾ cup unsalted butter softened
- 1 cup granulated sugar
- 1 large lemon zest
- 4 large eggs room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup buttermilk room temperature
For the blueberry sauce:
- 4 cups fresh blueberries divided
- ⅓ cup + 1 tablespoon water divided
- ⅓ cup granulated sugar
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon cornstarch
For the whipped cream:
- 1 ½ cups heavy whipping cream cold
- ¼ cup powdered sugar or to taste
- ½ teaspoon vanilla extract
Instructions
Prepare the cake layers:
- Preheat the oven to 350°F. Line the bottoms of two 8-inch baking pans with parchment paper. Then, grease the bottoms and the sides with cooking spray or butter to prevent sticking. Set aside.
- In a large bowl or a stand mixer with paddle attachment, cream together softened butter, sugar, and lemon zest for about 3-5 minutes or until light and fluffy. Add eggs, one at a time, beat after each addition. Then, whisk in vanilla extract. Scrape the bottom and the sides of the bowl using a rubber spatula to make sure all ingredients are combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix using a rubber spatula until just combined, smooth and no streaks of flour remain. Don’t overmix the batter.
Bake:
- Divide the batter evenly between two prepared baking pans. Bake in the preheated oven for about 25 minutes or until the toothpick inserted in the center comes out clean.
- The cake is ready when the top is golden and the center springs back lightly when touched. Also, check the readiness using a toothpick inserted into the center. If it comes out clean or with a few moist crumbs - the cake is done baking.
- Remove from the oven and let cool in pans for 10-15 minutes, then invert to a wire rack to cool completely.
Prepare the blueberry sauce:
- In a small saucepan over medium heat, combine 2 cups blueberries, ⅓ cup water, sugar, and lemon juice. Let cook, stirring occasionally, for about 3-5 minutes or until the blueberries release their juices.
- In a small bowl, whisk together cornstarch and 1 tablespoon of water until smooth. Add this mixture to the saucepan, stir well, and let simmer for a few minutes until the sauce thickens. Remove from the heat and let cool to room temperature. Then, stir in the remaining 2 cups of blueberries.
Prepare the whipped cream topping:
- In a large mixing bowl, using an electric mixer, beat heavy whipping cream on medium-high speed until it begins to thicken. Then, add powdered sugar and vanilla extract. Beat until soft peaks form (the whipped cream should hold its shape but still be soft and smooth).
Assemble the cake
- Place one cooled cake layer on a serving plate. Spread half of blueberry sauce evenly over the top, then cover with half of the whipped cream. Gently place the second cake layer on top. Finish by topping with the remaining whipped cream and blueberry sauce. Decorate with fresh blueberries. Slice and serve!
Notes
- Use eggs, butter and buttermilk at room temperature. If your ingredients are cold, they won’t incorporate as smoothly and can cause the batter to curdle or bake unevenly.
- Buttermilk substitute: You can make your own buttermilk by combining 1 tablespoon of white vinegar or lemon juice with milk and letting it sit for 5-10 minutes until slightly thickened. Or, simply use plain Kefir.
- Use a whole 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 release its oils and evenly distribute the citrus flavor throughout the batter.
- If using frozen blueberries, add all 4 cups straight from the freezer to the saucepan. There’s no need to reserve any to fold in once the sauce has cooled.
- Сhill your mixing bowl and beaters in the fridge for 10–15 minutes before whipping. Cold tools help the heavy cream whip faster and hold its shape better.
- Whipped cream texture: Heavy cream is whipped until soft peaks for a light and silky texture, which can make the cake look a bit messy when sliced. If you prefer, you can whip the heavy cream to stiff peaks for a firmer texture and cleaner slices.
- Let the cake and the blueberry sauce cool completely before assembling the cake to prevent the whipped cream from melting.
- If you want a thicker blueberry sauce, cook it a little longer to reduce the liquid, or add a bit more cornstarch.
- Baking pans: I used two 8-inch round cake pans. You can also use or 9-inch round pans or springform pans. Line the bottoms with parchment paper and grease the bottoms and the sides with cooking spray or butter to prevent from sticking.
Storage, Freezing, and Make-Ahead Tips:
- Storage: Store leftover cake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. The whipped cream will hold up, but may soften a bit over time.
- Freezing: You can freeze the baked (unfrosted) cake layers tightly wrapped for up to 2 months. Thaw in the fridge before assembling. Do not freeze the whipped cream or assembled cake; the texture will suffer.
- Make-Ahead: Both the blueberry sauce and cake layers can be made 1-2 days ahead. After baking, let the cakes cool in pans for 10-15 minutes, then invert to a wire rack to cool completely. When cooled, wrap them in a plastic wrap and store at room temperature or in the fridge. The blueberry sauce can also be made a day ahead and refrigerated in an airtight container. The next day, whip up the cream and assemble the cake shortly before serving.
Nutrition
Nutrition Information
Blueberry Shortcake Cake
Amount per Serving
Calories
443
% Daily Value*
Fat
25
g
38
%
Saturated Fat
15
g
94
%
Trans Fat
0.5
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Cholesterol
128
mg
43
%
Sodium
297
mg
13
%
Potassium
150
mg
4
%
Carbohydrates
51
g
17
%
Fiber
2
g
8
%
Sugar
32
g
36
%
Protein
6
g
12
%
Vitamin A
933
IU
19
%
Vitamin C
11
mg
13
%
Calcium
115
mg
12
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
I hope you get a chance to make this beautiful blueberry shortcake cake before this summer is over!! Let me know what you think in the comments section below. 🫐🫐 Julia. 🫐🫐
I love this cake. Made it twice already and every single time is a hit 🙂
Easy to put together and the flavor of the cake was the best!! I mixed some of my mother-in-law's homemade jam with the berries.
Ahh, I love that you’ve made it twice already, Allison! Mixing in your mother-in-law’s jam is such a sweet touch—bet that made it extra special! 🙂
Hi live the blueberry shortcake recipe. I live in Spain where buttermilk is not available. I do have Kefir made from goats milk - do I just substitute this for the same amount of buttermilk? Thank you. Dian
Hi Dian! Yes, kefir is a perfect 1:1 substitute for buttermilk! You can also make buttermilk from scratch. For each cup of buttermilk, mix 1 cup milk (whole or 2%) + 1 tablespoon lemon juice or white vinegar.