Dreamy Blueberry Shortcake Cake Recipe

Let me introduce you to my not-so-secret obsession: Dreamy Blueberry Shortcake Cake. This stunner takes everything you love about a classic shortcake—the tender crumb, the softly whipped cream, and those juicy berries—and transforms it into a celebration-worthy layer cake. Every bite is loaded with buttery richness, a hint of tang, and bursts of sweet blueberry goodness. If you’re looking for a show-stopping dessert that’s somehow both nostalgic and refreshingly new, this is the one you’ll want to share (or maybe just keep to yourself).

this Recipe

Ingredients You’ll Need

The beauty of Dreamy Blueberry Shortcake Cake is that it starts with common ingredients, yet the result feels wonderfully elegant. Each component, from the fresh blueberries to the velvety whipped cream, is thoughtfully chosen for flavor, color, and texture—so don’t skimp on the details!

• All-purpose flour: This is your cake’s structure—measure it carefully to avoid a dense crumb.
• Baking powder & baking soda: Essential for that lovely lift and airiness in each layer.
• Salt: Just a pinch heightens the sweet flavors and balances everything out.
• Unsalted butter (softened): The key to a rich, melt-in-your-mouth cake base.
• Granulated sugar: Adds sweetness and helps create a soft, tender crumb.
• Large eggs: Bind everything together while giving the cake stability and richness.
• Vanilla extract: Adds aromatic warmth that ties all the flavors together.
• Sour cream: This secret ingredient delivers unbeatable moisture and a subtle tang.
• Milk: Keeps the batter lush and ensures the layers aren’t overly dense.
• Fresh or frozen blueberries: The stars of the show—juicy, vibrant, and bursting with flavor.
• Sugar (for filling): Sweetens up the berries and helps them turn jammy.
• Lemon juice: Adds brightness and a pop of fresh flavor to your filling.
• Cornstarch: Thickens the blueberry layer so it sits beautifully on your cake.
• Heavy whipping cream: For the silkiest clouds of whipped cream imaginable.
• Powdered sugar: Gives your whipped cream a touch of sweetness without any grit.

How to Make Dreamy Blueberry Shortcake Cake

Step 1: Prep Your Pans and Oven

Start by preheating your oven to 350°F (175°C), giving it plenty of time to get warm and toasty. Grease and flour two 8-inch round cake pans—this little step saves you from stuck-on cake heartache later!

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Blending these dry ingredients now ensures even distribution, so your Dreamy Blueberry Shortcake Cake rises perfectly and tastes spot-on in every slice.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat softened butter and granulated sugar until the mixture becomes pale and fluffy. This step isn’t just about mixing—it’s about whipping air into your batter for a delightfully light and tender crumb.

Step 4: Add the Eggs and Vanilla

Crack in the eggs one at a time, beating well after each addition to keep the batter glossy and smooth. Then stir in that fragrant vanilla extract—a little bottle of comfort and coziness.

Step 5: Mix in Sour Cream, Flour, and Milk

Now, alternate adding the sour cream, flour mixture, and milk, beginning and ending with the flour. This method helps keep the batter stable and ensures everything blends evenly, making for cake layers that are soft, moist, and never dry.

Step 6: Bake the Cakes

Divide your batter evenly between the pans, smoothing the tops with a spatula. Bake for 25–30 minutes, until the cakes are golden and a toothpick comes out clean. Cool the layers completely on wire racks—you want them to be cool for assembly!

Step 7: Cook the Blueberry Filling

While your cakes cool, make the fresh blueberry filling. In a small saucepan, combine blueberries, sugar, lemon juice, and cornstarch. Cook over medium heat for about 5–7 minutes, gently smashing a few berries as you stir. Once the sauce is thickened and jammy, set it aside to cool.

Step 8: Whip Up the Cream

Right before assembling, beat heavy cream, powdered sugar, and vanilla extract together until you have billowy, cloud-like stiff peaks. This luscious topping is what sets Dreamy Blueberry Shortcake Cake apart—seriously, don’t skimp!

Step 9: Assemble the Cake

Place one cake layer on your serving plate. Smother it with half the whipped cream, then spread half the blueberry sauce over that. Gently add the second cake layer and repeat with the remaining cream and berries. For the dreamiest texture, refrigerate at least an hour before slicing.

How to Serve Dreamy Blueberry Shortcake Cake

Garnishes

For a bakery-fresh finish, I love decorating with a handful of extra fresh blueberries and a flurry of powdered sugar right before serving. A few fresh mint leaves also make it pop for special occasions. It’s the kind of finish that’ll elicit oohs and aahs!

Side Dishes

Dreamy Blueberry Shortcake Cake pairs beautifully with a scoop of vanilla bean ice cream or a tangy lemon sorbet. For something lighter, a pitcher of sparkling lemonade or a cup of hot Earl Grey makes a delightful match.

Creative Ways to Present

Channel your inner pastry chef by assembling the cake in mini trifle glasses for adorable individual servings, perfect for parties. Or, serve big slices on vintage plates with extra berries scattered around for maximum farmhouse dessert vibes.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Dreamy Blueberry Shortcake Cake well covered in the fridge, where it’ll stay fresh and lovely for up to three days. The whipped cream helps keep the cake layers moist, but try to enjoy within a day or two for the best texture.

Freezing

While the fully assembled cake doesn’t freeze well due to the whipped cream, you can freeze the cake layers (wrapped tightly) for up to a month. Thaw overnight in the fridge, then assemble with fresh cream and filling.

Reheating

This is one cake best enjoyed chilled, but if you want the cake layers slightly warmer, zap them for 5–10 seconds in the microwave (before adding whipped cream and blueberries), then assemble as usual.

FAQs

Can I use frozen blueberries for the filling?

Absolutely! Frozen blueberries work beautifully year-round. There’s no need to thaw them first; simply toss them into the saucepan and cook as directed.

Do I need to level the cake layers?

If your layers dome on top, level them using a serrated knife for the best appearance and stability. This step ensures your Dreamy Blueberry Shortcake Cake stacks up picture-perfect.

Can I make this cake gluten-free?

You can swap the all-purpose flour for your favorite gluten-free blend (use one that’s a 1-to-1 substitute). Results might be a bit denser, but still delicious!

What can I use instead of sour cream?

Plain Greek yogurt is a fantastic substitute for sour cream in this recipe. It maintains the tangy note and keeps the cake moist, so feel free to use what you have.

How long does the whipped cream hold up?

Freshly whipped cream is at its best the same day, but thanks to the powdered sugar, it will keep its structure for up to 24 hours. If you need it to last longer, stabilize it with a pinch of cornstarch while whipping.

Final Thoughts

I can’t wait for you to dig into your own slice of Dreamy Blueberry Shortcake Cake! It’s a dessert that’s as welcoming as a summer afternoon and the ultimate excuse to gather friends and family at your table. Give it a try, and don’t be surprised if it becomes the most requested treat on your dessert roster!

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