Delish Blueberry Shortcake Cake Recipes

This blueberry shortcake cake is basically your favorite July picnic flirted with a bakery case and decided to be sliceable. Think tender vanilla cake layers, a blueberry situation that’s juicy but not soggy, and a cloud of whipped cream that hides every mistake you make—emotionally and structurally. It’s special because it’s low-fuss fancy: you get the “ooh, cake!” reaction with the “ahh, shortcake” vibe. Also, if you’ve ever wanted to call dessert breakfast, blueberries make it sound like a fruit-forward wellness choice. Please don’t tell my doctor.

Last time I made this, my husband “helped” by opening the oven every four minutes to check if the cakes were done, which is how we invented the archeological dig layer—crusty on top, tender inside, and somehow leaning left. The kids, meanwhile, ate half the macerated blueberries with their “clean” fingers, so I had to stretch the filling like a budget. Did I use a pan that was slightly too small? Yes. Did I stack it anyway and call it rustic? Also yes. We all survived, and the dog’s tail is still purple.

Time-Saving Hacks

– Use a vanilla box cake mix and stir in lemon zest. Is it legal? Barely. Does it work? Absolutely.
– Microwave frozen blueberries with sugar + a squeeze of lemon to “macerate” fast. Science-ish.
– Cool cake layers in the freezer for 15 minutes so the cream doesn’t melt off in slow motion.
– Stabilize whipped cream with 1 tablespoon instant pudding mix or a blob of mascarpone. Big pro move, zero effort.
– Line your cake pan with plastic wrap and build the cake inside it—pop it out smugly with clean sides.
– Slice while chilled with a warm serrated knife. Ninja vibes, fewer crumbs.
– No piping tips? Use a zip-top bag. Or just swoop with a spoon like a chaotic good pastry chef.

Serving Ideas

– Coffee for morning people, Prosecco for “the kids found the glitter.”
– A scoop of vanilla or lemon ice cream, because moderation left the chat.
– Extra macerated blueberries on the side so everyone can pretend they’re customizing, not just piling fruit.
– Dust with powdered sugar if you want to look like you tried harder than you did.
– Serve with wine if the kids drove you nuts. Or sparkling water if you’re pretending to be hydrated.

What to Serve It With

– Salty mains: fried chicken, grilled salmon, or a pile of kettle chips. Balance, darling.
– Sides: corn on the cob, arugula salad with feta and lemon—fresh-things to justify cake-things.
– Drinks: iced tea with mint, cold brew coffee, or a lavender lemonade if you woke up whimsical.
– After-dinner: a cheeky limoncello or just… another slice. I don’t make the rules, I break them.

✔Tips & Mistakes

– Toss blueberries with 1–2 teaspoons cornstarch so the juice doesn’t turn your cake into a slip ’n slide.
– Don’t overmix the batter. Stir till combined; stop before it starts drafting a complaint.
– Cool layers completely. Warm cake + cream = edible avalanche.
– Whip cream to medium peaks. Go too far and you’ve made butter. Congrats… but not today.
– A pinch of salt in the blueberries makes them taste more blueberry. Witchcraft, but real.
– Parchment the pans. Future you would like to not excavate cake with a spatula.
– If your pan is too small, make cupcakes with the extra batter. Or overflow art. I won’t judge.
– Avoid canned blueberry pie filling here—it’s fine for emergencies, not for bragging rights.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.

Keep it covered and chilled up to 2 days; the cream stays happy and the cake stays plush. For make-ahead: bake layers a day early, wrap tight, and assemble day-of. You can freeze unfrosted layers up to a month—thaw, then pretend you’re naturally this organized.

✔Variations and Substitutions

– Swap blueberries for strawberries, raspberries, or a moody mixed-berry trio.
– Lemon zest in the batter, or go orange for creamsicle energy.
– Almond extract in the whipped cream = classier than I am.
– Dairy-free? Coconut cream whips up great—just chill the cans first.
– Gluten-free all-purpose blend works; add an extra spoon of milk if it looks thick and grumpy.
– Sweeteners: honey or maple syrup in the berries is delightful; reduce a smidge so it doesn’t get soupy.
– Shortcake-but-biscuit: bake sweet biscuits, split, and layer with the same filling. Deconstructed if it falls apart. We call that “chef’s choice.”
– Fancy swirl: brush layers with lemon syrup or spread a thin schmear of blueberry jam for drama.

Frequently Asked Questions

Delish Blueberry Shortcake Cake Recipes

A tender vanilla shortcake-style layer cake filled with bright blueberry compote and topped with billowy stabilized whipped cream. Simple, elegant, and perfect for spring and summer celebrations.

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Prep Time: 25 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 55 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2.5 cup all-purpose flour
• ▢ 2.5 tsp baking powder
• ▢ 0.5 tsp fine salt
• ▢ 0.75 cup unsalted butter softened
• ▢ 1.5 cup granulated sugar for cake
• ▢ 3 large eggs room temperature
• ▢ 2 tsp pure vanilla extract
• ▢ 1.25 cup whole milk room temperature
• ▢ 2.5 cup fresh blueberries for compote
• ▢ 0.25 cup granulated sugar for compote
• ▢ 1 tbsp lemon juice freshly squeezed
• ▢ 1 tsp lemon zest from 1 lemon
• ▢ 1 tbsp cornstarch
• ▢ 4 oz cream cheese softened, for frosting
• ▢ 0.5 cup powdered sugar for frosting
• ▢ 2 cup heavy whipping cream chilled
• ▢ 1 tsp pure vanilla extract for frosting
• ▢ 0.5 cup fresh blueberries for garnish
• ▢ 1 tbsp coarse sugar optional topping

Instructions

Preparation Steps

• Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment; lightly flour the sides.
• Make blueberry compote: In a saucepan, combine 2.5 cups blueberries, 0.25 cup sugar, 1.0 tbsp lemon juice, 1.0 tsp lemon zest, and 1.0 tbsp cornstarch. Cook over medium heat, stirring, until berries burst and mixture thickens, 6 to 8 minutes. Transfer to a bowl and cool completely.
• Whisk dry ingredients: In a bowl, whisk flour, baking powder, and salt until evenly combined.
• Cream butter and sugar: In a large bowl, beat softened butter with 1.5 cups sugar until pale and fluffy, 3 to 4 minutes.
• Add eggs and vanilla: Beat in eggs one at a time, scraping bowl between additions, then mix in 2.0 tsp vanilla.
• Add dry and milk: Mix in half the dry ingredients, then the milk, then the remaining dry ingredients, just until combined. Do not overmix.
• Divide batter evenly between prepared pans and smooth tops.
• Bake until edges are golden and a toothpick comes out clean, 25 to 30 minutes. Cool in pans 10 minutes, then turn out onto racks to cool completely.
• Make stabilized whipped cream: Beat softened cream cheese with powdered sugar and 1.0 tsp vanilla until smooth. With mixer running, stream in cold heavy cream and whip to medium-stiff peaks.
• Assemble: Place first cake layer on a stand. Spread a thin layer of whipped cream, then spoon an even layer of cooled blueberry compote over it, leaving a 0.5-inch border. Top with second layer.
• Frost the top and sides with remaining whipped cream. Sprinkle coarse sugar if using and garnish with 0.5 cup fresh blueberries.
• Chill 20 to 30 minutes to set, then slice and serve.

Notes

For best results, ensure the compote is fully cool before assembling. Frozen blueberries work well; do not thaw before cooking. If using 9-inch pans, reduce bake time slightly and check early.