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.