Blueberry Shortcake Cake

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Why Make This Recipe

Blueberry Shortcake Cake is a delightful dessert that combines the soft and tender texture of cake with the fresh and tangy flavor of blueberries. It’s perfect for any occasion, whether it’s a birthday party, a family gathering, or just a sweet treat for yourself.

The combination of creamy whipped topping and blueberry sauce makes this cake not only tasty but visually stunning as well. It’s an easy recipe that anyone can follow, and it brings together simple ingredients to create a wonderful experience.

How to Make Blueberry Shortcake Cake

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup milk
• 3 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp vanilla extract
• 3 large eggs
• 1 cup blueberries
• 2 cups heavy cream
• 1/4 cup powdered sugar
• 1 cup blueberry sauce

Directions:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla.
4. In another bowl, combine the flour, baking powder, and salt. Gradually add this mixture to the creamed mixture alternately with the milk.
5. Gently fold in the blueberries.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
8. Allow to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
9. For the whipped cream, beat the heavy cream and powdered sugar until stiff peaks form.
10. To assemble, place one cake layer on a plate, top with whipped cream and blueberry sauce, add the second layer, and repeat topping with cream and sauce.

How to Serve Blueberry Shortcake Cake

Serve the Blueberry Shortcake Cake chilled or at room temperature. It’s best enjoyed with fresh blueberries on top and a drizzle of extra blueberry sauce. This cake pairs nicely with a cup of coffee or tea.

How to Store Blueberry Shortcake Cake

Store any leftover Blueberry Shortcake Cake in an airtight container in the refrigerator. It should stay fresh for about 3-4 days. You can also freeze individual slices for longer storage, wrapping them tightly in plastic wrap.

Tips to Make Blueberry Shortcake Cake

• Make sure your butter is at room temperature for easy creaming with sugar.
• Don’t overmix the batter once you add the flour to ensure a tender crumb.
• Use fresh blueberries if possible, as they will give the best flavor. If using frozen, do not thaw them beforehand to prevent the batter from turning blue.

Variation

You can add lemon zest to the cake batter for a refreshing citrus touch. Additionally, swap blueberries for raspberries or strawberries for a different fruity flavor.

FAQs

Q: Can I use frozen blueberries?
A: Yes, you can use frozen blueberries. Just make sure not to thaw them before adding them to the batter.

Q: Can this cake be made ahead of time?
A: Absolutely! You can bake the cake layers a day ahead and store them in the refrigerator. Assemble it just before serving.

Q: How can I make this cake gluten-free?
A: You can substitute the all-purpose flour with a gluten-free flour blend. Make sure it’s a one-to-one ratio for best results.