Blueberry Shortcake Cake
This blueberry shortcake is the perfect light dessert for summer. Layers of vanilla cake, whipped cream, blueberry sauce, and fresh blueberries.
- Prep time
- 40 min
- Cook time
- 35 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
- 2+1/4 cup all-purpose flour
- 2+1/4 tsp baking powder
- 3/4 tsp salt
- 3/4 cup unsalted butter (room temperature)
- 1+1/2 cup granulated sugar
- 3 large eggs (room temperature)
- 1+1/2 tsp vanilla extract
- 1 cup buttermilk (room temperature)
- 2 cup blueberries (fresh or frozen)
- 1/2 cup water
- 1/2 cup granulated sugar
- 2 tbsp lemon juice
- 2 tbsp cornstarch (mixed with 2Tbsp cold water)
- 1+1/2 cup heavy whipping cream (cold)
- 3 tbsp granulated sugar
- 1+1/2 cup fresh blueberries
Instructions
- 1
Preheat oven to 350F and grease and flour three 6" cake rounds, line with parchment.
- 2
In a medium bowl, whisk flour, baking powder, and salt until well combined.
- 3
Using a stand mixer fitted with the paddle attachment, beat butter until smooth.
- 4
Add sugar and beat on med-high until pale and fluffy (2-3mins).
- 5
Reduce speed and add eggs one at a time, fully incorporating after each addition. Add vanilla.
- 6
Alternate adding flour mixture and buttermilk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition. Do not overmix.
- 7
Spread batter evenly into prepared pans. Smooth the top with a spatula.
- 8
Bake for 30-35 mins or until a toothpick inserted into the center comes out mostly clean.
- 9
Place cakes on wire rack to cool for 10mins then turn out onto wire rack to cool completely.
- 10
Combine blueberries, water, sugar and lemon juice in a medium saucepan. Bring to a low boil over medium heat. Cook for 2 minutes, stirring occasionally being careful not to break the blueberries.
- 11
Slowly add cornstarch mixture while stirring blueberries. Bring back to a boil and cook until thickened (30 - 60 seconds). Cool completely before using. If too thick, add some water to thin out.
- 12
Place mixer bowl and whisk into the fridge to chill. Pour cold whipping cream and sugar into the mixer bowl. Whip on high until stiff stiff.
- 13
Place one layer of cake onto a cake stand or serving dish. Top with 1/3rd of the whipped cream then 1/3rd of the blueberry sauce. Sprinkle with 1/2 cup fresh blueberries. Repeat for remaining layers. Serve immediately or place in the fridge. Serve same day.