Dreamy Blueberry Shortcake Cake

Dreamy Blueberry Shortcake Cake a soft and tender shortcake-style cake layered with a vibrant blueberry filling and finished with clouds of whipped cream—this Dreamy Blueberry Shortcake Cake is what dessert dreams are made of. It’s light, fruity, and fresh, with a delightful contrast between the tangy blueberries and sweet cream. Perfect for spring gatherings, birthdays, or simply when I want a show-stopping cake without the heaviness of traditional buttercream.

Why You’ll Love This Recipe

I love how this cake strikes the perfect balance between elegant and effortless. The buttermilk gives the cake a rich yet delicate crumb, while the blueberry filling brings a burst of tart freshness. The whipped cream frosting keeps everything light and airy, making each bite feel indulgent without being overly sweet. It’s just as wonderful to make for a crowd as it is to enjoy as a weekend baking treat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

2 ½ cups all-purpose flour

2 ½ tsp baking powder

½ tsp salt

1 cup unsalted butter, softened

1 ¾ cups granulated sugar

4 large eggs

1 tbsp vanilla extract

1 cup buttermilk

For the Blueberry Filling:

2 cups fresh or frozen blueberries

¼ cup granulated sugar

1 tbsp lemon juice

1 tsp cornstarch mixed with 1 tbsp water

For the Whipped Cream Frosting:

2 cups heavy whipping cream

½ cup powdered sugar

1 tsp vanilla extract

For Garnishing (Optional but Stunning!):

Fresh blueberries

Lemon zest

Drizzle of honey

Directions

Bake the Cake Layers:

I start by preheating the oven to 350°F (175°C) and greasing two 9-inch cake pans with parchment paper.

In a bowl, I whisk together the flour, baking powder, and salt.

Separately, I beat the butter and sugar until it’s light and fluffy.

Next, I add the eggs one by one, mixing well after each, then stir in the vanilla.

I alternate adding the dry ingredients and buttermilk, mixing just until smooth.

I divide the batter evenly between the pans and bake for 25–30 minutes, until a toothpick comes out clean.

Once baked, I let the layers cool completely before assembling.

Prepare the Blueberry Filling:

In a saucepan, I combine the blueberries, sugar, and lemon juice over medium heat.

As the berries soften, I mash them slightly and stir in the cornstarch slurry.

I let it cook until the mixture thickens, then set it aside to cool.

Make the Whipped Cream Frosting:

I beat the heavy cream, powdered sugar, and vanilla until stiff peaks form. This makes the lightest, dreamiest frosting.

Assemble the Cake:

I place one cake layer on my serving plate and spread a generous amount of the blueberry filling on top.
Then, I smooth a layer of whipped cream frosting over the filling.
I add the second cake layer and frost the entire cake with the remaining whipped cream.

Garnish & Serve:

To finish, I top the cake with fresh blueberries, lemon zest, and a drizzle of honey. Then, I slice and serve.

Servings and timing

Prep Time: 20 minutes

Cook Time: 25–30 minutes

Total Time: 50–55 minutes

Servings: 10–12 slices

Calories per serving: Approximately 380 kcal

Variations

I sometimes swap the blueberry filling for raspberries or strawberries when I want a different fruit profile.

For a citrusy twist, I add a teaspoon of lemon zest to the cake batter.

If I’m short on time, I’ve used store-bought whipped topping and pre-made fruit preserves in a pinch.

I like to turn it into a trifle by layering cubes of cake, blueberry filling, and whipped cream in a large glass bowl.

For an extra-rich version, I fold mascarpone cheese into the whipped cream frosting.

storage/reheating

I store leftover cake in the refrigerator, covered, for up to 3 days. The whipped cream holds up surprisingly well.

If I need to make the cake layers ahead of time, I wrap them tightly and store them at room temperature for up to 24 hours or freeze them for up to 1 month.

This cake is best served cold or at room temperature—no reheating needed.

Related Recipes:

• Coffee Ice Cream Cake

FAQs

How can I make this cake gluten-free?

I substitute the all-purpose flour with a 1:1 gluten-free baking blend. It works great, though the texture is slightly more delicate.

Can I use canned blueberries instead of fresh or frozen?

Canned blueberries can work in a pinch, but I prefer fresh or frozen for the best texture and flavor.

Can I make the whipped cream frosting in advance?

Yes, I make it a few hours ahead and store it in the fridge. Just give it a quick whip if it deflates slightly.

How do I keep the layers from sliding when assembling?

I chill the cake layers and filling before assembling. This helps everything stay in place.

Is this cake good for birthdays or celebrations?

Absolutely. I make it often for special occasions—its beautiful look and refreshing taste make it a crowd-pleaser.

Conclusion

This Dreamy Blueberry Shortcake Cake has everything I love in a dessert—lightness, fruitiness, and elegance. It’s easy to make, yet looks like something from a bakery display. Whether I’m baking for a party or just treating myself to something special, this cake never disappoints.

---

📖 Recipe:

Print