Blueberry Shortcake Cake

June 22, 2025

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This Blueberry Shortcake Cake is mainly a traditional shortcake become a shocking but easy 2-layer cake. You get buttery, lemon-scented cake layers, a vibrant and juicy recent blueberry sauce, and clouds of fluffy vanilla whipped cream—all prepared in simply 45 minutes.

a slice of Blueberry Shortcake Cake on a plate.

Blueberry Shortcake Cake: A Summer season Showstopper

Selfmade Blueberry Sauce: Not like many recipes that use jam or canned pie filling, I make a fast blueberry sauce from scratch, with half the blueberries folded in on the finish for additional texture.
Lemon-Scented Cake Layers: I at all times use recent lemon zest—by no means bottled!
No-Fuss Whipped Cream Frosting: As an alternative of a heavy buttercream, I take advantage of freshly whipped cream. It’s lighter, faster, and permits the berry and lemon flavors to shine—perfect for decent summer season days, identical to my strawberry shortcake.
Easy Meeting = Make-Forward Pleasant: There’s no must fuss with piping baggage or superior adorning expertise. The cake is completed in 45 minutes flat (together with 20 minutes of prep and 25 minutes of baking time). You may as well make the desserts and the blueberry sauce a day prematurely, and the subsequent day, whip up the cream and assemble all the things recent earlier than serving.
Fancy Cake: The “bare” look of seen cake, blueberry sauce, recent berries, and cream is straightforward, rustic, and delightful. For those who like related berry-forward summer season desserts, try my raspberry lemon cake, fruit pizza, no-bake ricotta cheesecake, and blueberry cake.

Blueberry Shortcake Cake on a large platter.

Blueberry Shortcake Cake (with a big slice out) - on a white platter.

Collect All Your Components

For the cake layers, you’ll want: unsalted butter, granulated sugar, lemon zest, eggs, vanilla extract, all-purpose flour, baking powder, baking soda, salt, and buttermilk.
For the blueberry sauce, collect: recent blueberries, water, granulated sugar, lemon juice, and cornstarch.
For the whipped cream, use: heavy whipping cream, powdered sugar, and vanilla extract.
The photograph under exhibits all the things you want (with labels) – take a screenshot to your procuring listing:

This photo shows all the ingredients (with labels) that you need to make a Blueberry Shortcake Cake.

How one can Make Blueberry Shortcake Cake (Step-by-Step Photographs)

NOTE: That is solely an OVERVIEW. The detailed recipe + the ingredient quantities are on the backside of this submit. If you would like to leap straight all the way down to the recipe – CLICK HERE.

Put together the oven and baking pans: Preheat oven to 350°F. Line and grease two 8-inch pans.
Creaming butter with sugar: Cream butter, sugar, and lemon zest till fluffy. Beat in eggs one by one, then vanilla.
Combine dry components: In one other bowl, combine flour, baking powder, baking soda, and salt.
Make cake batter: Alternately add dry components and buttermilk to the butter combination, beginning and ending with dry. Combine simply till mixed.
Bake: Divide into pans, bake 25 minutes or till a toothpick comes out clear. Cool utterly.

Adding butter, sugar, and lemon zest in a bowl; creaming and adding in eggs one at a time.

Combining wet and dry ingredients for the cake batter in a bowl; then combining fresh blueberries with water, sugar, and lemon juice - in a sauce pan.

Make blueberry sauce: Cook dinner 2 cups blueberries with water, sugar, and lemon juice till juicy. Add cornstarch combined with water, simmer till thick. Cool, then stir in 2 extra cups of blueberries.

Making blueberry sauce in a sauce pan; then inverting baked cakes on a cooling rack.

Make whipped cream: Beat heavy cream till thick, add powdered sugar and vanilla, beat to comfortable peaks.
Right here’s the order through which I construct the cake: I begin by inserting one cooled cake layer on a serving plate, then unfold on half the blueberry sauce (cooled too!) and prime it with half the whipped cream. I gently set the second cake layer on prime, end with the remainder of the whipped cream and blueberry sauce, and add a handful of recent blueberries for adornment.

Placing one cake on a serving plate, then topping with half of the blueberry sauce and then whipped cream; Then repeating it with the second cake.

Blueberry Shortcake Cake on a white platter.

Extra Blueberry Desserts

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Blueberry Shortcake Cake

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This Blueberry Shortcake Cake is mainly a traditional shortcake become a shocking but easy 2-layer cake. You get buttery, lemon-scented cake layers, a vibrant and juicy recent blueberry sauce, and clouds of fluffy vanilla whipped cream—all prepared in simply 45 minutes.

Course Dessert

Delicacies American

Key phrase blueberry shortcake, blueberry shortcake cake

Prep Time 20

Cook dinner Time 25

Complete Time 45

Servings slices

Energy 443kcal

Creator Julia

Components

For the cake layers:

¾ cup unsalted butter softened
1 cup granulated sugar
1 massive lemon zest
4 massive eggs room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
⅔ cup buttermilk room temperature

For the blueberry sauce:

4 cups recent blueberries divided
⅓ cup + 1 tablespoon water divided
⅓ cup granulated sugar
2 tablespoons freshly squeezed lemon juice
1 tablespoon cornstarch

For the whipped cream:

1 ½ cups heavy whipping cream chilly
¼ cup powdered sugar or to style
½ teaspoon vanilla extract

US Customary – Metric

Directions

Put together the cake layers:

Preheat the oven to 350°F. Line the bottoms of two 8-inch baking pans with parchment paper. Then, grease the bottoms and the edges with cooking spray or butter to forestall sticking. Put aside.
In a big bowl or a stand mixer with paddle attachment, cream collectively softened butter, sugar, and lemon zest for about 3-5 minutes or till gentle and fluffy. Add eggs, one by one, beat after every addition. Then, whisk in vanilla extract. Scrape the underside and the edges of the bowl utilizing a rubber spatula to verify all components are mixed.
In a separate bowl, whisk collectively flour, baking powder, baking soda, and salt.
Alternately add the dry components and buttermilk to the butter combination, beginning and ending with the dry components. Combine utilizing a rubber spatula till simply mixed, easy and no streaks of flour stay. Don’t overmix the batter.

Bake:

Divide the batter evenly between two ready baking pans. Bake within the preheated oven for about 25 minutes or till the toothpick inserted within the middle comes out clear.
The cake is prepared when the highest is golden and the middle springs again frivolously when touched. Additionally, verify the readiness utilizing a toothpick inserted into the middle. If it comes out clear or with a number of moist crumbs – the cake is completed baking.
Take away from the oven and let cool in pans for 10-Quarter-hour, then invert to a wire rack to chill utterly.

Put together the blueberry sauce:

In a small saucepan over medium warmth, mix 2 cups blueberries, ⅓ cup water, sugar, and lemon juice. Let prepare dinner, stirring sometimes, for about 3-5 minutes or till the blueberries launch their juices.
In a small bowl, whisk collectively cornstarch and 1 tablespoon of water till easy. Add this combination to the saucepan, stir effectively, and let simmer for a couple of minutes till the sauce thickens. Take away from the warmth and let cool to room temperature. Then, stir within the remaining 2 cups of blueberries.

Put together the whipped cream topping:

In a big mixing bowl, utilizing an electrical mixer, beat heavy whipping cream on medium-high velocity till it begins to thicken. Then, add powdered sugar and vanilla extract. Beat till comfortable peaks type (the whipped cream ought to maintain its form however nonetheless be comfortable and easy).

Assemble the cake

Place one cooled cake layer on a serving plate. Unfold half of blueberry sauce evenly excessive, then cowl with half of the whipped cream. Gently place the second cake layer on prime. End by topping with the remaining whipped cream and blueberry sauce. Embellish with recent blueberries. Slice and serve!

Notes

Use eggs, butter and buttermilk at room temperature. In case your components are chilly, they received’t incorporate as easily and might trigger the batter to curdle or bake erratically.
Buttermilk substitute: You can also make your individual buttermilk by combining 1 tablespoon of white vinegar or lemon juice with milk and letting it sit for 5-10 minutes till barely thickened. Or, merely use plain Kefir.
Use an entire lemon: Grate the lemon zest first for the cake batter, then squeeze the juice for the blueberry sauce.
Add freshly grated lemon zest when creaming butter and sugar to launch its oils and evenly distribute the citrus taste all through the batter.
If utilizing frozen blueberries, add all 4 cups straight from the freezer to the saucepan. There’s no want to order any to fold in as soon as the sauce has cooled.
Сhill your mixing bowl and beaters within the fridge for 10–Quarter-hour earlier than whipping. Chilly instruments assist the heavy cream whip sooner and maintain its form higher.
Whipped cream texture: Heavy cream is whipped till comfortable peaks for a lightweight and silky texture, which may make the cake look a bit messy when sliced. For those who choose, you may whip the heavy cream to stiff peaks for a firmer texture and cleaner slices.
Let the cake and the blueberry sauce cool utterly earlier than assembling the cake to forestall the whipped cream from melting.
If you would like a thicker blueberry sauce, prepare dinner it just a little longer to cut back the liquid, or add a bit extra cornstarch.
Baking pans: I used two 8-inch spherical cake pans. You may as well use or 9-inch spherical pans or springform pans. Line the bottoms with parchment paper and grease the bottoms and the edges with cooking spray or butter to forestall from sticking.

Storage, Freezing, and Make-Forward Suggestions:

Storage: Retailer leftover cake within the fridge, coated with plastic wrap or in an hermetic container, for as much as 3 days. The whipped cream will maintain up, however might soften a bit over time.
Freezing: You may freeze the baked (unfrosted) cake layers tightly wrapped for as much as 2 months. Thaw within the fridge earlier than assembling. Don’t freeze the whipped cream or assembled cake; the feel will undergo.
Make-Forward: Each the blueberry sauce and cake layers will be made 1-2 days forward. After baking, let the desserts cool in pans for 10-Quarter-hour, then invert to a wire rack to chill utterly. When cooled, wrap them in a plastic wrap and retailer at room temperature or within the fridge. The blueberry sauce may also be made a day forward and refrigerated in an hermetic container. The following day, whip up the cream and assemble the cake shortly earlier than serving.

Vitamin

I hope you get an opportunity to make this lovely blueberry shortcake cake earlier than this summer season is over!! Let me know what you suppose within the feedback part under. 🫐🫐 Julia. 🫐🫐