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.

Course Dessert

Cuisine American

Keyword blueberry shortcake, blueberry shortcake cake

Prep Time 20

Cook Time 25

Total Time 45

Servings slices

Calories 443kcal

Author Julia

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

US Customary - Metric

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