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
Scale
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
