Why You’ll Love This Recipe
Dreamy Blueberry Shortcake Cake is a luscious layered dessert that combines tender vanilla cake with whipped cream and sweet blueberry filling. It’s a delightful twist on the classic shortcake, perfect for summer gatherings, birthdays, or whenever you’re craving something light, fruity, and indulgent. With its beautiful presentation and refreshing taste, this cake is as stunning as it is delicious.
ingredients
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
vanilla cake mix or homemade vanilla cake basefresh or frozen blueberriesgranulated sugarlemon juiceheavy whipping creampowdered sugardefrosted cream cheese (optional for added richness)vanilla extractcornstarch (for thickening blueberry filling)
directions
Bake the vanilla cake according to package instructions or your favorite homemade recipe, using two 8-inch round pans. Allow the cakes to cool completely.
In a saucepan, combine blueberries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring frequently, until the mixture thickens and the berries burst. Let the blueberry filling cool.
In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. For a creamier texture, blend in softened cream cheese.
Once cakes are cool, slice each layer horizontally to create four thin layers total.
Place the first cake layer on a serving plate. Spread a layer of whipped cream and spoon blueberry filling over it.
Repeat the process with the remaining layers, ending with whipped cream and a decorative spoonful of blueberry topping on top.
Chill the assembled cake in the refrigerator for at least 1 hour before serving.
Servings and timing
This recipe yields approximately 12 slices.
Preparation time: 25 minutes
Cooking time: 25-30 minutes
Cooling and assembling time: 60 minutes
Total time: 1 hour 55 minutes
Variations
Add a splash of blueberry liqueur to the filling for an adult twist.
Use lemon or almond extract in the cake batter for added depth.
Swap blueberries for mixed berries like raspberries and blackberries.
Top with fresh mint or edible flowers for a decorative touch.
storage/reheating
Store the cake in the refrigerator in an airtight container for up to 3 days.
Freeze individual slices for up to 2 months, wrapped tightly.
Thaw overnight in the fridge before serving—best enjoyed cold.
FAQs
Can I use store-bought whipped topping?
Yes, but homemade whipped cream gives a fresher taste and texture.
Can I make the cake layers ahead of time?
Absolutely, bake and freeze them for up to a week before assembling.
Is this cake too sweet?
Not at all—the whipped cream balances the sweetness of the blueberry filling.
Can I use canned blueberry pie filling?
Yes, though homemade filling adds a brighter flavor and better texture.
How do I prevent the cake from sliding?
Chill between layers to help the whipped cream set and hold the structure.
Can I make it gluten-free?
Yes, substitute with a gluten-free cake mix or recipe.
What’s the best way to slice this cake?
Use a serrated knife and wipe clean between cuts for neat slices.
Can I add gelatin to the whipped cream?
Yes, for more stability especially in warmer settings.
Does this cake travel well?
Best kept cool during transport—use a cake carrier with ice packs.
Is it kid-friendly?
Very! Kids love the creamy texture and fruity flavor.
Conclusion
Dreamy Blueberry Shortcake Cake brings together the best of fresh fruit, airy whipped cream, and soft vanilla cake for an unforgettable dessert experience. It’s simple enough for a casual treat yet elegant enough for celebrations. This cake is sure to become a go-to favorite for blueberry lovers and dessert enthusiasts alike.
Print
Dreamy Blueberry Shortcake Cake
- Prep Time: 20 minutes
- Cook Time: 25–30 minutes
- Total Time: 50–55 minutes
- Yield: 10–12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A light and fluffy layered shortcake-style cake featuring tender buttermilk cake layers, a vibrant homemade blueberry filling, and airy whipped cream frosting—elegant yet effortless dessert perfect for spring and summer gatherings.
Ingredients
- 2½ cups all‑purpose flour
- 2½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs
- 1 Tbsp vanilla extract
- 1 cup buttermilk
- 2 cups fresh or frozen blueberries (filling)
- ¼ cup granulated sugar (filling)
- 1 Tbsp lemon juice
- 1 tsp cornstarch mixed with 1 Tbsp water
- 2 cups heavy whipping cream (frosting)
- ½ cup powdered sugar (frosting)
- 1 tsp vanilla extract (frosting)
- Fresh blueberries, lemon zest, honey (optional garnish)
Instructions
- Preheat oven to 350 °F (175 °C). Grease and line two 9‑inch cake pans.
- In a bowl, whisk flour, baking powder, and salt.
- In another bowl, beat softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, then vanilla.
- Alternate adding dry ingredients with buttermilk, mixing until just combined.
- Divide batter evenly into pans and bake 25–30 minutes, until a toothpick comes out clean. Cool completely.
- For blueberry filling: cook blueberries, sugar, and lemon juice over medium heat, mash slightly; stir in cornstarch slurry until thickened. Cool.
- For whipped cream frosting: beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Assemble: layer one cake, spread blueberry filling, then whipped cream; top with second cake and frost entire cake.
- Garnish with fresh blueberries, lemon zest, and a drizzle of honey if desired. Serve chilled or room temperature.
Notes
- Can substitute raspberries or strawberries in place of blueberries.
- Add lemon zest to the batter for extra brightness.
- Make frosting ahead and store refrigerated; re-whip if needed.
- Store leftovers in fridge for up to 3 days.
- For richer frosting, fold in mascarpone cheese.