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Blueberry Shortcake Cake

Blueberry Shortcake Cake
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Indulge in the refreshing delight of Blueberry Shortcake Cake, a perfect summer dessert that combines fluffy layers of vanilla cake with luscious blueberry sauce and airy whipped cream. This easy-to-make treat is not only beautiful but also versatile enough for any gathering, whether it’s a birthday party or a casual picnic. Each slice bursts with the vibrant flavors of fresh blueberries and zesty lemon, making it a must-try for any dessert lover. With its simple preparation steps and customizable options, this cake is sure to impress family and friends alike.

Ingredients

Scale
  • 2 1/4 cups all-purpose flour
  • 2 1/4 tsp baking powder
  • 3/4 tsp salt
  • 3/4 cup unsalted butter (room temperature)
  • 1 1/2 cups granulated sugar
  • 3 large eggs (room temperature)
  • 1 1/2 tsp vanilla extract
  • 1 cup buttermilk (room temperature)
  • 2 cups blueberries (fresh or frozen)
  • 1/2 cup water
  • 1/2 cup granulated sugar
  • 2 Tbsp lemon juice
  • 2 Tbsp cornstarch (mixed with 2 Tbsp cold water)
  • 1 1/2 cups heavy whipping cream (cold)
  • 3 Tbsp granulated sugar
  • 1 1/2 cups fresh blueberries

Instructions

  1. Preheat the oven to 350°F (175°C) and prepare two greased 9-inch round baking pans lined with parchment paper.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. Cream butter and sugar in another bowl until light and fluffy, then beat in eggs one at a time followed by vanilla extract.
  4. Gradually mix in buttermilk until smooth, then combine dry ingredients until just incorporated.
  5. Divide batter between pans and bake for 30–35 minutes or until a toothpick comes out clean.
  6. For the blueberry sauce, cook blueberries with water, sugar, and lemon juice until they burst; thicken with cornstarch mixed with cold water.
  7. Whip cold heavy cream with sugar until soft peaks form.
  8. Once cooled, layer cake with blueberry sauce and whipped cream.

Nutrition

Find it online: https://cookingwithbrianna.com/blueberry-shortcake-cake/