Name: Blueberry Shortcake Cake
Prep time: 30 min
Cook time: 30 min
Total time: PT-488385H39M53S
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 2 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1 1/2 cups granulated sugar; 3/4 cup unsalted butter, softened; 3 large eggs; 2 teaspoons vanilla extract; 1 cup whole milk; 3 cups fresh or frozen blueberries; 1/2 cup granulated sugar; 2 tablespoons lemon juice; 2 tablespoons cornstarch mixed with 2 tablespoons water; 2 cups heavy whipping cream; 1/2 cup powdered sugar; 1 teaspoon vanilla extract; Extra fresh blueberries; Lemon zest

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Blueberry Shortcake Cake is my fresh and fruity twist on the classic shortcake dessert. It layers soft vanilla cake with juicy blueberries and fluffy whipped cream for a treat that’s light yet indulgent. Every bite combines tender cake, sweet-tart berries, and creamy richness, making it the perfect dessert for spring, summer, or any time I’m craving something bright and cheerful.

Blueberry Shortcake Cake

Why You’ll Love This Recipe

I love how this cake captures the essence of a traditional shortcake but in a beautiful, sliceable form. It’s easier to serve at gatherings than individual shortcakes, and the flavors always impress. The blueberries bring bursts of freshness, the cake is soft and buttery, and the whipped cream ties it all together. It’s a crowd-pleaser that looks as good as it tastes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cake:

All-purpose flour
Baking powder
Salt
Granulated sugar
Unsalted butter, softened
Eggs
Vanilla extract
Whole milk

For the blueberry filling:

Fresh or frozen blueberries
Granulated sugar
Lemon juice
Cornstarch (for thickening)

For the whipped cream:

Heavy whipping cream
Powdered sugar
Vanilla extract

For garnish (optional):

Extra fresh blueberries
Lemon zest

Directions

I preheat my oven to 350°F (175°C) and grease two 9-inch round cake pans.
To make the cake, I whisk together the flour, baking powder, and salt in one bowl. In another bowl, I beat the butter and sugar until fluffy, then add the eggs and vanilla. I alternate mixing in the dry ingredients with the milk until smooth. I divide the batter between the pans and bake for 25–30 minutes, until a toothpick inserted in the center comes out clean. I let the cakes cool completely.
For the blueberry filling, I combine the blueberries, sugar, and lemon juice in a saucepan. I cook over medium heat until the berries release their juices. I stir in cornstarch mixed with a little water and cook until the mixture thickens. Then I let it cool.
For the whipped cream, I beat the heavy cream, powdered sugar, and vanilla until soft peaks form.
To assemble, I place one cake layer on a serving plate, spread with whipped cream, and spoon some blueberry filling on top. I add the second cake layer and repeat, finishing with more whipped cream and fresh blueberries for garnish.

Servings and timing

This recipe makes 10–12 servings and takes about 30 minutes of prep time and 30 minutes of baking time, plus cooling before assembling.

Variations

Sometimes I add strawberries or raspberries along with the blueberries for a mixed berry shortcake cake. For a tangy twist, I fold lemon zest into the cake batter or add a touch of cream cheese to the whipped cream. I’ve also baked it as a sheet cake and served it with blueberries and cream on top for a simpler presentation.

storage/reheating

I store the cake covered in the fridge for up to 3 days. The whipped cream stays soft and the cake keeps moist from the blueberry filling. If I want to make it ahead, I bake the cake layers a day early and assemble the cake the day I plan to serve it. This cake isn’t great for freezing once assembled, but the plain cake layers freeze beautifully.

FAQs

Can I use frozen blueberries?

Yes, I often use frozen blueberries for the filling. I don’t thaw them first — I just cook them straight from frozen.

Can I make the cake layers in advance?

Absolutely. I bake the layers a day or two ahead, wrap them well, and store them at room temperature or freeze for longer storage.

Can I use store-bought whipped topping?

Yes, though I prefer homemade whipped cream for the best flavor and texture. Store-bought can work in a pinch.

Do I have to make the blueberry filling?

Not at all — I sometimes use fresh blueberries tossed in a little sugar and lemon juice instead for a lighter, fresher version.

How do I keep the whipped cream stable?

If I want it to hold longer, I add a spoonful of cornstarch or powdered gelatin when whipping the cream to help it stay firm.

Conclusion

Blueberry Shortcake Cake is the kind of dessert that feels both simple and special. The combination of soft vanilla cake, juicy blueberries, and fluffy cream makes it perfect for celebrations, potlucks, or just a weekend treat. Every slice feels like sunshine on a plate, and it always leaves me reaching for seconds.