This Blueberry Shortcake Cake is the perfect light dessert for summer. Layers of vanilla cake, whipped cream, blueberry sauce, and fresh blueberries.
Summer is officially in full swing, though you’d never know it if you were living in Vancouver. We had a pretty intense heatwave a few weeks ago, but since then it’s felt more like fall than summer.
I’m actually not complaining. Summer is my least favorite season *gasp*.
Ryan thinks I’m legitimately crazy, but I find that summer has no redeeming qualities. If I lived somewhere where I had easy access to a pool or some crystal clear ocean water, then I’d be ALL over the hot weather.
Otherwise, I’ll take my mild temps and overcast weather any day!
How to Make Blueberry Shortcake
This Blueberry Shortcake is one of the easiest cakes you will make. It doesn’t take much time, and it tastes delicious.
I used my vanilla cake recipe for the cake layers and topped them with fresh, homemade whipped cream, blueberry sauce, and fresh blueberries.
Homemade Blueberry Sauce
This blueberry sauce literally takes minutes to make — the longest part here is probably waiting for the sauce to cool so you can use it on the cake.
The blueberry sauce consists of a few simple ingredients:
- blueberries
- sugar
- lemon juice
- water
- cornstarch
You cook everything but the cornstarch for a couple of minutes, add a cornstarch & water mixture, boil and cook for a minute, then remove from heat and cool.
Homemade Whipped Cream
I made my own whipped cream, but if you’re ultra lazy (no judgment), you can just use store-bought or even Cool Whip (gasp!).
You could also make a mascarpone cream, which is crazy delicious too. I used that in my Strawberry Shortcake Cake last year.
I added some fresh blueberries as between the layers because I like the contrast of them with the blueberry sauce — not just for color, but for texture too.
I’ll admit that the cake is a little messy due to the soft whipped cream and weight of the cake layers, but it was amazingly delicious and that’s all that matters.
The cake likely would work best with two 8″ layers vs three 6″ layers so help distribute the weight a bit. It’s not very stable and won’t travel well. You can put skewers through the top to help stabilize it though.
If you’re looking for a light and delicious dessert for summer, and the perfect way to use those summer berries, this Blueberry Shortcake Cake is it!
Tips for this Blueberry Shortcake Cake:
- The recipe as-is will also work in two 8″ pans. For three 8″ pans, 1.5x the recipe.
- The cake might work best with two 8″ layers vs three 6″ layers so help distribute the weight a bit. It’s not very stable and won’t travel well unless stabilized.
- To make cupcakes, all you need to do is reduce the baking time — start checking at 15mins or so.
- The cooled cake layers can be baked ahead of time, double wrapped in plastic wrap, and frozen for up to 3 months. Take out 2-3 hours before assembly.
- Due to the whipped cream, this cake will not keep very well. Ideally, serve the same day.
- You can use Cool Whip or store-bought whipped cream if you prefer.
- This should work just as well with any other kind of berries.
- Learn how to keep your cakes moist using Simple Syrup.
- To help ensure your cake layers bake up nice and flat, check out my How to Bake Flat Cake Layers post!
Blueberry Shortcake Cake
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Ingredients
Vanilla Cake:
- 2 1/4 cups all-purpose flour
- 2 1/4 tsp baking powder
- 3/4 tsp salt
- 3/4 cup unsalted butter room temperature
- 1 1/2 cup granulated sugar
- 3 large eggs room temperature
- 1 1/2 tsp vanilla
- 1 cup buttermilk room temperature
Blueberry Sauce:
- 2 cups blueberries fresh or frozen
- 1/2 cup water
- 1/2 cup granulated sugar
- 2 Tbsp lemon juice
- 2 Tbsp cornstarch mixed with 2Tbsp cold water
Whipped Cream:
- 1 1/2 cups heavy whipping cream cold
- 3 Tbsp granulated sugar
Assembly:
- 1 1/2 cups fresh blueberries
Instructions
Vanilla Cake:
-
Preheat oven to 350F and grease and flour three 6″ cake rounds, line with parchment.
-
In a medium bowl, whisk flour, baking powder, and salt until well combined.
-
Using a stand mixer fitted with the paddle attachment, beat butter until smooth.
-
Add sugar and beat on med-high until pale and fluffy (2-3mins).
-
Reduce speed and add eggs one at a time, fully incorporating after each addition. Add vanilla.
-
Alternate adding flour mixture and buttermilk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition. Do not overmix.
-
Spread batter evenly into prepared pans. Smooth the top with a spatula.
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Bake for 30-35 mins or until a toothpick inserted into the center comes out mostly clean.
-
Place cakes on wire rack to cool for 10mins then turn out onto wire rack to cool completely.
Blueberry Sauce:
-
Combine blueberries, water, sugar and lemon juice in a medium saucepan. Bring to a low boil over medium heat. Cook for 2 minutes, stirring occasionally being careful not to break the blueberries.
-
Slowly add cornstarch mixture while stirring blueberries. Bring back to a boil and cook until thickened (30 – 60 seconds). Cool completely before using. If too thick, add some water to thin out.
Whipped Cream:
-
Place mixer bowl and whisk into the fridge to chill. Pour cold whipping cream and sugar into the mixer bowl. Whip on high until stiff stiff.
Assembly:
-
Place one layer of cake onto a cake stand or serving dish. Top with 1/3rd of the whipped cream then 1/3rd of the blueberry sauce. Sprinkle with 1/2 cup fresh blueberries. Repeat for remaining layers. Serve immediately or place in the fridge. Serve same day.
Originally published on Jun 22, 2016.
