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Blueberry Shortcake Cake

Blueberry Shortcake Cake
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Indulge in the delightful experience of our Blueberry Shortcake Cake, a summer favorite that brings together fluffy vanilla layers, luscious whipped cream, and vibrant blueberry sauce. This dessert is not only visually stunning but also incredibly refreshing, making it perfect for picnics, gatherings, or as a sweet treat at home. The burst of fresh blueberries paired with light textures creates an irresistible combination you won’t want to miss.

Ingredients

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  • 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 extract
  • 1 cup buttermilk (room temperature)
  • 2 cups blueberries (fresh or frozen)
  • 1/2 cup water
  • 1/2 cup granulated sugar
  • 2 Tbsp lemon juice
  • 2 Tbsp cornstarch (mixed with 2 Tbsp cold water)
  • 1 1/2 cups heavy whipping cream (cold)
  • 3 Tbsp granulated sugar
  • 1 1/2 cups fresh blueberries

Instructions

  1. Preheat your oven to 350°F (175°C) and grease two round baking pans.
  2. In a bowl, whisk together all-purpose flour, baking powder, and salt.
  3. In another bowl, cream together unsalted butter and granulated sugar until light and fluffy. Add eggs one at a time along with vanilla extract.
  4. Alternate adding the dry mixture and buttermilk to the butter mixture until just combined.
  5. Bake for 30–35 minutes until a toothpick comes out clean.
  6. For the blueberry sauce, simmer blueberries, water, granulated sugar, and lemon juice until thickened; stir in cornstarch mixture.
  7. Whip heavy cream with sugar until stiff peaks form.
  8. Assemble by layering cake with blueberry sauce and whipped cream; top with fresh blueberries.

Nutrition

Find it online: https://chadrecipes.com/blueberry-shortcake-cake/