Get ready to experience your new go-to summer dessert! The Dreamy Blueberry Shortcake Cake is everything its name promises: fluffy layers of vanilla-scented cake, bursts of juicy blueberries, and pillowy clouds of fresh whipped cream. Whether you’re planning a picnic, a weekend brunch, or just want to treat yourself to something beautiful and berry-filled, this cake delivers flavor, freshness, and a showstopping look that always gets oohs and aahs. With classic shortcake inspiration but a modern, easy twist, it’s a bake that turns any occasion into a celebration.

Dreamy Blueberry Shortcake Cake Recipe - Recipe Image

Ingredients You’ll Need

You’ll love how straightforward these ingredients are—each one is essential for creating that perfect balance of texture, moisture, and fresh blueberry flavor. Simple pantry staples and a few fresh touches come together to make the Dreamy Blueberry Shortcake Cake unforgettable.

All-purpose flour: The reliable base that delivers a light yet sturdy crumb for your cake layers.
Baking powder: Adds essential lift and ensures the cakes rise beautifully without being dense.
Baking soda: Teams up with buttermilk and sour cream to make every bite tender and moist.
Salt: Just a pinch wakes up all the other flavors and keeps the sweetness balanced.
Granulated sugar: Sweetens up the cake while helping achieve a soft, melt-in-your-mouth texture.
Unsalted butter (softened): Adds rich, creamy flavor and that classic buttery cake feel.
Large eggs: Bind the batter together and give structure, so your layers don’t fall apart.
Vanilla extract: Infuses the batter and whipped cream with comforting, aromatic notes.
Buttermilk: Reacts with leaveners for supreme tenderness and subtle tang.
Sour cream: Adds creamy richness and keeps the sponge beautifully moist.
Lemon zest: Brings a bright, citrusy lift that wakes up the blueberries (optional, but so good!).
Fresh blueberries: The star of the show, providing juicy pops of flavor and gorgeous color.
Heavy whipping cream: Whips up into dreamy clouds for topping and filling.
Powdered sugar: Sweetens the whipped cream just enough, making it silky and light.
Vanilla extract (for whipped cream): A second hit of vanilla makes the topping irresistible.
Additional fresh blueberries for garnish: Scatter on top for a picture-perfect finish.

How to Make Dreamy Blueberry Shortcake Cake

Step 1: Prep Your Cake Pans and Oven

Before you start mixing batter, go ahead and preheat your oven to 350°F. Lightly grease and flour two 8-inch round cake pans; lining the bottoms with parchment can make for easy cake removal later. This step sets you up for effortless cake release, so you don’t have to worry about sticking when you’re ready to layer.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Blending them now guarantees the leavening is distributed evenly (goodbye, weird pockets of salt or baking soda) and makes for a smoother batter in the end.

Step 3: Cream Butter and Sugar

In a separate large mixing bowl, cream the unsalted butter and granulated sugar together until it’s light and fluffy—don’t skip this step! It gets air into your batter and helps your cake bake up with that dreamy, soft crumb.

Step 4: Add Eggs and Vanilla

Beat in the eggs one at a time, scraping down the bowl as needed to keep things smooth. Once the eggs are combined, add in the vanilla extract for that lovely warmth; your kitchen will already start to smell amazing!

Step 5: Combine Wet and Dry Ingredients

Add the dry ingredients to your creamed mixture in three portions, alternating with the buttermilk and sour cream. Begin and end with the dry mix—this helps keep the batter stable. Mix gently, just until you see no more dry streaks.

Step 6: Finish the Batter With Flavor

Sprinkle in the lemon zest for a zippy finish, then gently fold in the fresh blueberries so they’re evenly distributed. Folding by hand keeps the batter airy and the blueberries whole.

Step 7: Bake the Cakes

Divide the batter evenly between your prepared pans and smooth the tops. Slide them into the oven for 25 to 30 minutes, until a toothpick poked into the center comes out clean or with just a few crumbs. Let the cakes cool completely in the pans before assembling.

Step 8: Make the Whipped Cream Topping

While the cakes cool, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Don’t rush—gentle whipping makes it especially dreamy and cloud-like, perfect for layering.

Step 9: Assemble Your Dreamy Blueberry Shortcake Cake

Place the first layer of cake on a serving plate. Top it with half the luscious whipped cream, spreading it edge to edge. Nestle the second cake layer on top and finish with more whipped cream. Garnish generously with extra fresh blueberries—the more, the merrier!

How to Serve Dreamy Blueberry Shortcake Cake

Garnishes

For a celebration-worthy finish, sprinkle the very top of your Dreamy Blueberry Shortcake Cake with heaps of fresh blueberries. Try adding a little extra lemon zest, a dusting of powdered sugar, or even a few edible flowers for color and a wow factor.

Side Dishes

Pair your slice with a light fruit salad, a crisp glass of chilled white wine, or a scoop of tangy lemon sorbet. These sides enhance the cake’s fresh and sunny flavors and keep things feeling light and bright.

Creative Ways to Present

For picnics or parties, try slicing the cake into cubes and serving them as dreamy blueberry shortcake “bites” in cupcake liners. Or, make a showstopper trifle by layering cubes of cake, whipped cream, and blueberries in a clear glass bowl. However you serve it, the layers and color are guaranteed to turn heads.

Make Ahead and Storage

Storing Leftovers

Store any leftover Dreamy Blueberry Shortcake Cake in an airtight container in the refrigerator. It will stay fresh and lovely for up to three days—if you’re lucky enough to have leftovers, that is! The whipped cream topping will hold up well, keeping the cake moist and delicious.

Freezing

If you’d like to prepare ahead, you can freeze the unfrosted cake layers. Once completely cool, wrap them tightly in plastic wrap and then foil, and freeze for up to two months. When you’re ready, thaw the layers in the fridge overnight, then assemble with fresh whipped cream and berries.

Reheating

Since this is a chilled and creamy dessert, reheating isn’t necessary. If you enjoy your cake slightly less cold, let it sit at room temperature for about 15 minutes before serving—this softens the whipped cream and brings out the cake’s flavor beautifully.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Frozen blueberries work well—just be sure not to thaw them before folding into the batter, as this prevents them from bleeding and turning your cake purple.

What if I don’t have buttermilk?

No worries! You can easily make a substitute by adding 1 teaspoon of lemon juice or vinegar to 1/2 cup of milk, letting it sit for five minutes before adding to the batter.

Is it possible to make this cake gluten-free?

Yes, just swap the all-purpose flour for your favorite gluten-free baking blend. Make sure it contains a stabilizer like xanthan gum for best results.

Can I prepare the whipped cream in advance?

The whipped cream is best when freshly made, but you can whip it a few hours ahead and keep it tightly covered in the fridge until you’re ready to assemble and serve your Dreamy Blueberry Shortcake Cake.

How do I keep my cake layers from sticking to the pans?

Grease your pans well, dust with flour, and line the bottoms with parchment paper circles. This triple threat all but guarantees easy cake removal with perfect layers every time.

Final Thoughts

There’s nothing quite as delightful as a slice of Dreamy Blueberry Shortcake Cake—the combination of juicy fruit, vanilla-kissed cake, and soft, fresh cream just brightens any day. I can’t wait for you to try it and experience how truly dreamy summer baking can be!