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Dreamy Blueberry Shortcake Cake

A delightful dessert featuring layers of fluffy cake and fresh blueberries topped with whipped cream, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 cup milk
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla extract
  • 2 cups fresh blueberries Best flavor and texture
For the Whipped Cream
  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar For sweetening the whipped cream

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together flour, baking powder, and a pinch of salt. Set aside.
  3. In a large mixing bowl, beat softened butter and granulated sugar together until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition. Introduce the vanilla extract.
  5. Slowly add dry ingredients to the wet mixture, alternating with milk, until just combined.
  6. Fold in the fresh blueberries gently until evenly distributed.
Baking
  1. Divide the batter equally between the prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean.
  2. Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Topping and Assembly
  1. In a large bowl, beat heavy whipping cream with powdered sugar until soft peaks form.
  2. Once cooled, place one cake layer on a serving plate, spread a layer of whipped cream on top, and add the second layer.
  3. Top with more whipped cream and extra blueberries for decoration.

Notes

For best results, use fresh blueberries. Do not overmix to keep the cake light and fluffy. Chill mixing bowl for best whipped cream consistency. Cake layers can be made ahead of time and assembled later.