Imagine slicing into a deliciously tender cake bursting with fresh berries and clouds of whipped cream—this is exactly what the Dreamy Blueberry Shortcake Cake delivers! With softly sweet layers, juicy blueberries, and billowy whipped cream, this cake is a show-stopper for backyard BBQs, summer birthdays, or anytime you want to surprise your friends and family with a treat that’s both charming and utterly irresistible. It’s the kind of dessert that wins you “make it again!” requests and turns any meal into a special occasion. If you love desserts that are easy enough for a weeknight but impressive enough for a party, Dreamy Blueberry Shortcake Cake is destined to be your new go-to recipe.
Ingredients You’ll Need
The magic of this recipe is how simple yet purposeful the ingredients are. Each one pulls its weight, bringing out flavors, textures, and that signature mix of golden richness and berry brightness. No secret tricks here—just wholesome ingredients coming together in a truly dreamy way!
- All-purpose flour: The backbone of our cake, giving structure and a tender crumb that’s soft without being fragile.
- Baking powder & baking soda: The dynamic duo for lift, ensuring your cake rises light and fluffy every time.
- Salt: Just a touch to balance all the sweet notes and accentuate the berry flavor.
- Unsalted butter (softened): Provides a rich, buttery base and keeps the cake moist. Use good-quality butter for the best flavor.
- Granulated sugar: Sweetens the cake perfectly and helps achieve that classic shortcake feel.
- Large eggs: Give structure and help bind the cake together while adding richness.
- Vanilla extract: The flavor bridge between buttery cake and bright berries.
- Sour cream: Adds a gentle tang and lots of moisture for a tender, melt-in-your-mouth crumb.
- Whole milk: Loosens the batter for easy mixing and keeps things wonderfully soft.
- Fresh or frozen blueberries: The star of the show—sweet, juicy, and packed with color. If using frozen, toss them in while still frozen for best results.
- Flour (for tossing blueberries): Prevents the berries from sinking and makes every bite jam-packed with fruit.
- Heavy whipping cream: Whips up beautifully to create those dreamy clouds that sandwich and top the cake.
- Powdered sugar: Lightly sweetens the whipped cream to perfection without any grit.
- Additional vanilla extract (for whipped cream): Adds depth and rounds out the flavor of the topping.
- Additional blueberries and mint leaves: For garnish, these make your presentation pop and add a fresh note at the very end (optional, but highly recommended).
How to Make Dreamy Blueberry Shortcake Cake
Step 1: Prep Your Pans and Preheat
Start by preheating your oven to 350°F. Grease and flour two 8-inch round cake pans to prevent sticking and guarantee those perfectly intact cake layers. This small step makes a big difference for both appearance and easy removal later!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together your flour, baking powder, baking soda, and salt. This ensures even distribution of all the leaveners, so your Dreamy Blueberry Shortcake Cake turns out fluffy and light throughout.
Step 3: Cream Butter and Sugar
In a large mixing bowl, cream together the softened butter and sugar until it turns pale and fluffy—this step is the secret to a soft, evenly-textured crumb. Don’t rush it; give it a good three minutes for best results. Beat in the eggs one at a time, followed by the vanilla extract for that aromatic finish.
Step 4: Add Dairy and Combine
Blend in the sour cream and milk until the mixture is smooth and creamy. This combination brings a subtle tang, locks in moisture, and keeps your cake layers super soft and luscious.
Step 5: Combine Wet and Dry
Gradually add your dry ingredients to the wet mixture, mixing until just combined. Over-mixing at this stage can toughen the cake, so stir until you no longer see streaks of flour—then stop.
Step 6: Fold in Blueberries
Toss your blueberries with that reserved tablespoon of flour, then gently fold them into the batter. This helps them stay suspended throughout the cake, so each slice gets a burst of fruit. Divide the batter evenly between your prepared pans and smooth the tops.
Step 7: Bake and Cool
Bake for 25 to 30 minutes until a toothpick inserted in the center comes out clean. The tops should be just golden, and your kitchen will smell incredible. Allow cakes to cool for 10 minutes in the pans, then turn out onto wire racks to cool completely—don’t rush, as whipped cream will melt on a warm cake!
Step 8: Whip the Cream
While the cakes cool, beat the heavy whipping cream, powdered sugar, and a splash of vanilla extract together until soft peaks form. The whipped cream should hold its shape without being over-whipped to the point of stiffness.
Step 9: Assemble Your Dreamy Blueberry Shortcake Cake
Place one cake layer onto your serving plate and spread with half of the whipped cream. Sprinkle plenty of fresh blueberries over the top. Carefully place the second layer on, then crown the cake with the remaining whipped cream and more berries. Garnish with extra blueberries and mint leaves for a bakery-worthy finish!
How to Serve Dreamy Blueberry Shortcake Cake
Garnishes
The finishing touches make all the difference! Scatter a handful of plump blueberries and a few sprigs of fresh mint on top of your Dreamy Blueberry Shortcake Cake for a vibrant, eye-catching look. If you want to take it over the top, dust with a little powdered sugar for a snowy white finish.
Side Dishes
Since the cake is rich and full of berries, serve it with a simple cup of tea, iced coffee, or a tangy lemonade for a perfect pairing. Alternatively, pair it with a light fruit salad or a scoop of vanilla ice cream if you want to double down on sweet summer flavors.
Creative Ways to Present
To make your Dreamy Blueberry Shortcake Cake extra festive, try slicing it into mini layers for a cute cake stack, or serve individual portions in mason jars for an adorable, picnic-ready treat. You could even bake the layers as cupcakes for easy, hand-held sharing at parties!
Make Ahead and Storage
Storing Leftovers
Leftover Dreamy Blueberry Shortcake Cake can be stored in the fridge for up to three days. Make sure to cover it well—either with plastic wrap or in an airtight cake container—to keep the whipped cream from absorbing any fridge smells and to maintain the cake’s lovely texture.
Freezing
If you need to make it in advance, freeze the cake layers (without whipped cream and berries) for up to one month. Once cooled, wrap them tightly in plastic and then in foil. Thaw overnight in the fridge, and only assemble with fresh whipped cream and berries just before serving for the best taste and appearance.
Reheating
This dessert is best enjoyed cold or at room temperature. If the cake layers have become too cold in the refrigerator, let them sit out for 10–15 minutes before serving. Avoid microwaving, as it’ll melt the whipped cream and compromise that beautiful, fluffy topping.
FAQs
Can I use frozen blueberries in this cake?
Absolutely. Simply fold in frozen blueberries straight from the freezer—no need to thaw them first. This keeps the berries from bleeding into the batter and turning it purple, ensuring your Dreamy Blueberry Shortcake Cake looks as stunning as it tastes.
Can this recipe be made in advance?
You can bake the cake layers a day or two ahead and store them wrapped at room temperature or in the fridge. Whip and assemble the cream and berry topping shortly before serving for the freshest results.
How do I prevent the whipped cream from collapsing?
Whip the cream just until soft peaks form, and keep the cake chilled once assembled. You can also stabilize the whipped cream by adding a tablespoon of instant pudding mix or gelatin if you need the cake to sit out longer.
What if I don’t have two round cake pans?
If you only have one pan, bake the cake in two batches or use a 9×13-inch baking pan for a single, thicker layer. You can then split the layer horizontally and proceed with assembly as described.
How can I add more blueberry flavor?
For an extra boost, add a thin layer of blueberry jam between the cake and whipped cream layers. This gives your Dreamy Blueberry Shortcake Cake an even more intense, fruity burst in every slice!
Final Thoughts
If you’re ready to wow your guests, your family, or just yourself, Dreamy Blueberry Shortcake Cake is the treat that will have everyone swooning! Every bite is a celebration of sweet blueberries, tender cake, and the happiest whipped cream clouds. Treat yourself to a slice and watch it become the star of your dessert table.
Print
Dreamy Blueberry Shortcake Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the dreamy goodness of this Blueberry Shortcake Cake, a delightful summer treat that combines fluffy cake layers with fresh blueberries and luscious whipped cream. Perfect for any occasion, this dessert is sure to impress.
Ingredients
Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup whole milk
- 2 cups fresh or frozen blueberries
- 1 tablespoon flour (for tossing blueberries)
Whipped Cream:
- 1 1/2 cups heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Garnish:
- Additional blueberries and mint leaves (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F. Grease and flour two 8-inch round cake pans.
- Prepare the cake batter: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large mixing bowl, cream butter and sugar. Add eggs and vanilla, then mix in sour cream and milk. Gradually add dry ingredients and fold in blueberries tossed with flour.
- Bake the cakes: Divide batter between pans and bake for 25-30 minutes. Cool cakes in pans before transferring to wire racks.
- Prepare the whipped cream: Beat heavy cream with powdered sugar and vanilla until soft peaks form.
- Assemble the cake: Place one cake layer on a plate, spread with half the whipped cream, add blueberries, then top with the second layer. Finish with remaining whipped cream, berries, and mint leaves.
Notes
- Enhance the blueberry flavor with a layer of blueberry jam.
- Store leftovers refrigerated for up to 3 days.
- Frozen blueberries can be used without thawing.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 24g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg
