Blueberry Shortcake Cake

June 20, 2025

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This Blueberry Shortcake Cake is mainly a basic shortcake become a surprising but easy 2-layer cake. You get buttery, lemon-scented cake layers, a vibrant and juicy contemporary 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 time 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 further texture.
Lemon-Scented Cake Layers: I at all times use contemporary lemon zest—by no means bottled!
No-Fuss Whipped Cream Frosting: As a substitute of a heavy buttercream, I take advantage of freshly whipped cream. It’s lighter, faster, and permits the berry and lemon flavors to shine—supreme for warm summer time days, similar to my strawberry shortcake.
Easy Meeting = Make-Forward Pleasant: There’s no have to fuss with piping luggage or superior adorning abilities. The cake is finished in 45 minutes flat (together with 20 minutes of prep and 25 minutes of baking time). It’s also possible to make the desserts and the blueberry sauce a day prematurely, and the following day, whip up the cream and assemble every part contemporary earlier than serving.
Fancy Cake: The “bare” look of seen cake, blueberry sauce, contemporary berries, and cream is straightforward, rustic, and exquisite. In case you like comparable berry-forward summer time 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.

Learn how to Make Blueberry Shortcake Cake (Step-by-Step Pictures)

Collect all of your substances: the phote under reveals every part you want (with labels) to your purchasing checklist – you possibly can take a screenshot.
- 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: contemporary blueberries, water, granulated sugar, lemon juice, and cornstarch.
- For the whipped cream, use: heavy whipping cream, powdered sugar, and vanilla extract.

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

NOTE: That is solely an OVERVIEW. The detailed recipe + the ingredient quantities are on the backside of this publish. 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 separately, then vanilla.
Combine dry substances: In one other bowl, combine flour, baking powder, baking soda, and salt.
Make cake batter: Alternately add dry substances 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 fully.

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: Prepare 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 delicate peaks.
Right here’s the order by 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 contemporary 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 basic shortcake become a surprising but easy 2-layer cake. You get buttery, lemon-scented cake layers, a vibrant and juicy contemporary 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

Prepare dinner Time 25

Complete Time 45

Servings slices

Energy 443kcal

Creator Julia

Substances

For the cake layers:

¾ cup unsalted butter softened
1 cup granulated sugar
1 giant lemon zest
4 giant 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 contemporary 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 stop 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, separately, beat after every addition. Then, whisk in vanilla extract. Scrape the underside and the edges of the bowl utilizing a rubber spatula to ensure all substances are mixed.
In a separate bowl, whisk collectively flour, baking powder, baking soda, and salt.
Alternately add the dry substances and buttermilk to the butter combination, beginning and ending with the dry substances. 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 flippantly 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 finished baking.
Take away from the oven and let cool in pans for 10-Quarter-hour, then invert to a wire rack to chill fully.

Put together the blueberry sauce:

In a small saucepan over medium warmth, mix 2 cups blueberries, ⅓ cup water, sugar, and lemon juice. Let cook 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 nicely, 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 delicate peaks kind (the whipped cream ought to maintain its form however nonetheless be delicate 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 contemporary blueberries. Slice and serve!

Notes

Use eggs, butter and buttermilk at room temperature. In case your substances are chilly, they gained’t incorporate as easily and might trigger the batter to curdle or bake inconsistently.
Buttermilk substitute: You may 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 delicate peaks for a light-weight and silky texture, which may make the cake look a bit messy when sliced. In case you desire, you possibly can whip the heavy cream to stiff peaks for a firmer texture and cleaner slices.
Let the cake and the blueberry sauce cool fully earlier than assembling the cake to stop the whipped cream from melting.
If you would like a thicker blueberry sauce, cook 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. It’s also possible to 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 stop from sticking.

Storage, Freezing, and Make-Forward Suggestions:

Storage: Retailer leftover cake within the fridge, lined 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’ll be able to 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 endure.
Make-Forward: Each the blueberry sauce and cake layers might 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 fully. When cooled, wrap them in a plastic wrap and retailer at room temperature or within the fridge. The blueberry sauce will 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 time is over!! Let me know what you suppose within the feedback part under. 🫐🫐 Julia. 🫐🫐