Description
This Dreamy Blueberry Shortcake Cake is a delightful layered dessert featuring moist vanilla cake layers filled with a luscious homemade blueberry compote and topped with fluffy whipped cream. Enhanced with fresh blueberries, lemon zest, and a drizzle of honey, this cake combines the best of fruity freshness and creamy sweetness, perfect for celebrations or a special treat.
Ingredients
Scale
Cake Layers
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup buttermilk
Blueberry Filling
- 2 cups fresh or frozen blueberries
- ¼ cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch mixed with 1 tbsp water
Whipped Cream Frosting
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
Garnish
- Fresh blueberries
- Lemon zest
- Drizzle of honey
Instructions
- Prepare the Cake Layers: Preheat your oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy, which helps create a tender cake texture.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition. Then stir in the vanilla extract for aromatic flavor.
- Combine Dry and Wet Ingredients: Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix just until combined to avoid overmixing which can toughen the cake.
- Bake the Cake: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely in the pans before removing.
- Prepare the Blueberry Filling: In a saucepan over medium heat, combine blueberries, granulated sugar, and lemon juice. Gently mash the berries to release their juices.
- Thicken the Filling: Stir in the cornstarch slurry (cornstarch mixed with water) and continue cooking until the mixture thickens. Remove from heat and let cool to room temperature.
- Whip the Cream Frosting: In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form, creating a smooth and airy whipped cream frosting.
- Assemble the Cake: Place one cooled cake layer on a serving plate. Spread the blueberry filling evenly over it, then top with a generous layer of whipped cream.
- Add Second Layer and Frost: Place the second cake layer on top. Use the remaining whipped cream to frost the top and sides of the cake smoothly.
- Garnish and Serve: Decorate the cake with fresh blueberries, lemon zest for brightness, and a drizzle of honey if desired. Slice and enjoy this elegant dessert!
Notes
- Use fresh or frozen blueberries according to availability; frozen should be thawed and drained for best results.
- Make sure the cake layers are completely cooled before assembling to prevent the whipped cream from melting.
- For an extra flavor boost, brush the cake layers with a little lemon syrup or a mild blueberry syrup before adding the filling.
- Whipped cream frosting is best served the same day to maintain its texture and freshness.
