Dreamy Blueberry Shortcake Cake is the summertime showstopper you’ll fall in love with on the very first bite. Imagine layers of soft, buttery cake dotted with fresh blueberries and sandwiched together with clouds of vanilla whipped cream—pure sunshine in dessert form! This cake captures everything wonderful about a classic shortcake, but builds it up into a stunning centerpiece that tastes as delightful as it looks. If you’re ready for a fruity, creamy, crowd-pleasing treat that feels straight from a countryside bakery, you’ve arrived at the right recipe.
Ingredients You’ll Need
Let’s keep it simple—every ingredient here earns its keep, bringing something uniquely delicious to your Dreamy Blueberry Shortcake Cake. Think of this list as your toolkit for building beautiful flavor, tender crumb, and a pop of color that just sings “summer.”
- All-purpose flour (2 cups + 2 tablespoons): Gives the cake structure and makes those layers perfectly soft. Don’t skip the extra two tablespoons for tossing the berries—they prevent sinking and add even distribution.
- Baking powder (2 teaspoons): Lends lift and lightness to every bite.
- Baking soda (1/2 teaspoon): Works hand in hand with buttermilk to ensure a moist, fluffy crumb.
- Salt (1/2 teaspoon): Just the right amount to awaken all the flavors.
- Unsalted butter, softened (1/2 cup): The secret to that classic, dreamy cake richness—room temperature is key!
- Granulated sugar (1 cup): Adds sweetness and helps whip air into the batter for a tender texture.
- Large eggs (2): Bind everything together while enriching the cake with more flavor.
- Vanilla extract (1 teaspoon for cake, 1/2 teaspoon for whipped cream): Offers warm background notes; pure vanilla is best for flavor, if you have it!
- Buttermilk (1 cup): Delivers a touch of tang and keeps the cake extra moist—no dry bites here!
- Fresh blueberries (2 cups + more for garnish): These are the stars, bursting with juicy, tart-sweet flavor in every slice.
- Heavy whipping cream (1 cup): Whips up to soft, lush clouds for that signature shortcake topping.
- Powdered sugar (3 tablespoons): Sweetens the whipped cream without any grittiness.
How to Make Dreamy Blueberry Shortcake Cake
Step 1: Prep Your Pans and Oven
Start by preheating your oven to 350°F (175°C). Take two 8-inch round cake pans, grease them thoroughly, and give them a light dusting with flour. For guaranteed, stress-free release, line the bottom of each pan with parchment paper.
Step 2: Whisk the Dry Team
In a medium bowl, combine 2 cups of flour, baking powder, baking soda, and salt. Whisk these together until evenly distributed—this may seem minor, but it ensures your cake rises beautifully and has a uniform crumb throughout.
Step 3: Cream Butter and Sugar
In your largest mixing bowl, beat the softened butter and granulated sugar until light and fluffy—about 3 minutes. This step whips air into the batter for a tender cake, so don’t skimp on the mixing!
Step 4: Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition to keep your batter velvety-smooth. Pour in the vanilla extract, infusing everything with warm, bakery goodness.
Step 5: Mix Wet and Dry Ingredients with Buttermilk
Add the flour mixture to the butter mixture in three parts, alternating with the buttermilk. Start and end with the flour mixture. Gently mix just until everything comes together—overmixing makes cake dense, so a light hand is best.
Step 6: Fold in Blueberries
Toss your fresh blueberries with the remaining 2 tablespoons of flour to coat them lightly. This prevents them from all sinking to the bottom of your cakes. Gently fold the floured berries into your batter for a perfect blueberry distribution.
Step 7: Bake the Dreamy Blueberry Shortcake Cake
Divide the batter evenly between your prepared pans and smooth the tops. Bake for 25–30 minutes, until a toothpick inserted in the center of each cake comes out clean. The kitchen will smell like heaven!
Step 8: Cool the Cakes
Let the cakes cool in their pans for 10 minutes, then carefully turn them onto wire racks to cool completely. This ensures the whipped cream won’t melt when frosting.
Step 9: Whip Up the Cream
In a cold bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. You want pillowy, billowy peaks—not grainy or over-whipped. Store in the fridge until ready to assemble.
Step 10: Assemble and Decorate
Place one cake layer on your serving plate. Generously spread with a layer of whipped cream, and add a handful of juicy blueberries. Top with the second cake layer and frost the top and sides with the remaining whipped cream. Finish off with extra blueberries piled on top for that signature Dreamy Blueberry Shortcake Cake look.
How to Serve Dreamy Blueberry Shortcake Cake
Garnishes
Let the colors shine! Scatter plenty of fresh blueberries over the top of your cake for that iconic pop of purple-blue, and dust with a little powdered sugar if you like. A few mint leaves tucked here and there take the elegance up a notch, and for an extra flavor spark, you can macerate extra blueberries in lemon juice and sugar as a tangy, glossy topping.
Side Dishes
The Dreamy Blueberry Shortcake Cake is a star all on its own, but if you want to make dessert even more special, serve it with a side of vanilla ice cream or a scoop of lemon sorbet. Lightly brewed iced tea, sparkling lemonade, or fruity white wine all pair beautifully with the cake’s bright berry notes.
Creative Ways to Present
Transform your event by serving the cake as individual shortcake stacks—just cut layers into rounds and build shortcake “towers” in mason jars or glasses. For parties, assemble the cake ahead and slice at the table, or go rustic and serve it open-faced like a classic shortcake for a charming, messy, joyful experience. No matter how you serve it, the Dreamy Blueberry Shortcake Cake will always be the centerpiece.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, keep your Dreamy Blueberry Shortcake Cake well covered in the refrigerator. The whipped cream and fruit keep the cake moist, so slices will stay delicious up to 2 days—just expect a slightly softer texture as time goes on.
Freezing
For best results, freeze the unassembled cake layers tightly wrapped in plastic, then foil, and store for up to 2 months. Thaw at room temperature, then assemble with fresh whipped cream and berries right before serving. (Whipped cream doesn’t freeze well, so always make that fresh!)
Reheating
This cake is best enjoyed chilled or at room temperature, so no reheating is needed. If you’ve chilled it in the fridge, let slices sit out for 10–15 minutes before eating to take the chill off and let the flavors shine.
FAQs
Can I use frozen blueberries for this cake?
Yes! If using frozen berries, don’t thaw them before adding to the batter—just toss with flour and fold in straight from the freezer. Be aware that frozen berries may add a bit more moisture and color “bleed,” but the cake will still taste incredible.
Can I make Dreamy Blueberry Shortcake Cake in advance?
Absolutely. You can bake the cake layers a day ahead, wrap well, and store at room temperature, then whip the cream and assemble right before serving. This helps keep everything fresh and beautiful for your guests.
What’s the best way to get fluffy whipped cream?
Start with cold heavy cream, a chilled bowl, and chilled beaters if you’re using an electric mixer. Beat just until stiff peaks form—watch closely to avoid overbeating, which can turn your cream grainy.
Can I add other fruits to the cake?
While blueberries are the star, you can absolutely mix in raspberries or sliced strawberries for a colorful twist. Just use the same total amount of fruit, and be sure to coat them in flour before folding into the batter.
How should I serve Dreamy Blueberry Shortcake Cake at an outdoor event?
For picnics or parties, keep the cake chilled until serving, or assemble as individual desserts in jars for easy, portable servings. If it’s a hot day, store in a cooler or shaded spot to keep the cream fresh and fluffy.
Final Thoughts
Baking a Dreamy Blueberry Shortcake Cake is a joyful way to share the season’s best flavors with the people you love. There’s nothing quite like the combination of soft vanilla cake, pillows of whipped cream, and those juicy, fresh blueberries bursting in every bite. Trust me, once you’ve made this beauty, you’ll be dreaming up excuses to bake it again and again—give it a try, and let the smiles and “wows” begin!
Print
Dreamy Blueberry Shortcake Cake Recipe
- Total Time: 50 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of fresh blueberries and fluffy whipped cream with this Dreamy Blueberry Shortcake Cake. This decadent dessert is perfect for summer gatherings or any special occasion.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 cups fresh blueberries (plus more for garnish)
- 2 tablespoons all-purpose flour (for coating berries)
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and line bottoms with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Prepare Wet Ingredients: In a large bowl, beat butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Combine Ingredients: Add the dry ingredients to the wet ingredients in three parts, alternating with buttermilk, beginning and ending with the flour mixture. Toss the blueberries with 2 tablespoons of flour, then gently fold them into the batter.
- Bake the Cakes: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- Make Whipped Cream: For the whipped cream, beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Assemble the Cake: Once cakes are cool, spread whipped cream over the top of one cake layer, then add a layer of blueberries. Place the second cake layer on top and frost with remaining whipped cream. Garnish with extra blueberries before serving.
Notes
- This cake is best enjoyed the day it’s made but can be stored in the fridge for up to 2 days.
- For added flavor, macerate extra blueberries in a teaspoon of sugar and a splash of lemon juice before garnishing.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 25g
- Sodium: 210mg
- Fat: 19g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
