Description
Dreamy Blueberry Shortcake Cake is a stunning layered dessert made with tender vanilla cake, whipped cream, and juicy blueberry compote—perfect for spring and summer celebrations.
Ingredients
Units
Scale
- For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
- For the Blueberry Compote:
- 2 cups fresh or frozen blueberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- For the Whipped Cream:
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Make the Cake: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Mix in vanilla.
- Alternate adding flour mixture and milk, beginning and ending with flour. Mix until just combined.
- Divide batter between pans and bake for 25–30 minutes or until a toothpick comes out clean. Cool in pans 10 minutes, then transfer to wire racks to cool completely.
- Make the Blueberry Compote: In a saucepan, combine blueberries, sugar, and lemon juice over medium heat. Simmer for 5–7 minutes until berries begin to burst. Stir in cornstarch slurry and cook 1–2 more minutes until thickened. Cool completely.
- Make the Whipped Cream: In a large bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Keep chilled.
- Assemble: Place one cake layer on a serving plate. Spread a layer of whipped cream and spoon half the blueberry compote on top. Repeat with the second layer, topping with whipped cream and remaining compote. Garnish with extra blueberries if desired.
Notes
- Cake layers can be made a day ahead and wrapped tightly once cooled.
- Use stabilized whipped cream if storing assembled cake for longer periods.
- Best served chilled or at room temperature within 24 hours of assembling.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 30g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 115mg