Description
This Delicious Blueberry Shortcake Cake combines tender, fluffy cake layers with a luscious blueberry sauce and fresh whipped cream, creating a perfect balance of sweetness and fresh fruit flavors. Ideal for gatherings or a special treat, this cake is sure to become a favorite dessert you’ll want to bake again and again.
Ingredients
Scale
Cake Ingredients
- 2 1/4 cups all-purpose flour (Sifted)
- 2 1/4 teaspoons baking powder
- 3/4 teaspoon salt
- 3/4 cup unsalted butter (Room temperature)
- 1 1/2 cups granulated sugar
- 3 large eggs (Room temperature)
- 1 1/2 teaspoons vanilla extract
- 1 cup buttermilk (Can substitute with milk and vinegar)
Blueberry Sauce
- 2 cups blueberries (Fresh or frozen)
- 1/2 cup water
- 1/2 cup granulated sugar
- 2 tablespoons lemon juice
- 2 tablespoons cornstarch (Mixed with 2 tablespoons cold water)
Whipped Cream Topping
- 1 1/2 cups heavy whipping cream (Cold)
- 3 tablespoons granulated sugar (Adjust to taste)
- 1/2 cup fresh blueberries (For garnishing)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and grease three 6-inch cake rounds. Flour them and line with parchment paper to prevent sticking.
- Mix Dry Ingredients: Whisk together the sifted flour, baking powder, and salt in a medium bowl to ensure even distribution of leavening and salt.
- Cream Butter and Sugar: Using a stand mixer, beat the unsalted butter until smooth and creamy. Gradually add granulated sugar and continue beating until the mixture is pale and fluffy, which helps to aerate the batter.
- Add Eggs and Flavor: Add the eggs one at a time to the creamed mixture, mixing well after each addition. Then, mix in the vanilla extract for flavor.
- Combine Dry and Wet Ingredients: Alternate adding the dry flour mixture and buttermilk to the batter, starting and ending with the flour mixture. This helps maintain a smooth and consistent batter without overmixing.
- Fill Pans and Bake: Divide the batter evenly among the prepared pans and smooth the tops. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out mostly clean with few moist crumbs.
- Cool Cake Layers: Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely before assembly.
- Prepare Blueberry Sauce: In a saucepan, combine the blueberries, water, sugar, and lemon juice. Bring the mixture to a low boil and cook for 2 minutes. Mix the cornstarch with cold water to create a slurry and stir into the blueberry mixture to thicken it. Remove from heat and let it cool.
- Make Whipped Cream: Chill the mixing bowl and whisk in the refrigerator first. Then whip the cold heavy cream together with sugar until stiff peaks form, ensuring a light and airy topping.
- Assemble the Cake: Place one cake layer on a cake stand. Spread one-third of the whipped cream over it, followed by one-third of the blueberry sauce, and sprinkle with half a cup of fresh blueberries. Repeat with the next layers, finishing with whipped cream and fresh blueberries on top.
- Serve or Store: Serve the cake immediately for best texture and flavor. Alternatively, store it in the refrigerator and consume within the same day to preserve freshness.
Notes
- Use room temperature eggs and butter to ensure a smooth batter.
- If buttermilk is unavailable, substitute with 1 cup milk plus 1 tablespoon vinegar or lemon juice.
- Fresh or frozen blueberries can be used for the sauce; if frozen, do not thaw before cooking.
- Chilling the mixing bowl and whisk helps achieve better whipped cream volume.
- Best enjoyed the same day to maintain freshness and texture.
- Ensure cake layers are completely cooled before assembling to prevent whipped cream from melting.
