Description

Indulge in the delightful flavors of summer with this Dreamy Blueberry Shortcake Cake. A tender, moist cake bursting with fresh blueberries and topped with luscious whipped cream, this dessert is a true crowd-pleaser.

Ingredients

Dry Ingredients:

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt

Wet Ingredients:

¾ cup granulated sugar
½ cup unsalted butter (softened)
2 large eggs
1 teaspoon vanilla extract
½ cup buttermilk
½ cup sour cream
1 tablespoon lemon zest
2 cups fresh blueberries
1½ cups heavy whipping cream
¼ cup powdered sugar
½ teaspoon vanilla extract (for whipped cream topping)
additional fresh blueberries for garnish

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Instructions

Preheat and Prepare: Preheat oven to 350°F, grease and flour two 8-inch cake pans.
Mix Dry Ingredients: Whisk flour, baking powder, baking soda, and salt in a bowl.
Cream Butter and Sugar: In a separate bowl, cream butter and sugar until fluffy.
Add Wet Ingredients: Mix in eggs, vanilla extract, buttermilk, and sour cream.
Combine and Bake: Gradually add dry ingredients to wet mixture, fold in blueberries, divide batter, and bake for 25-30 minutes.
Make Whipped Cream: Whip heavy cream, powdered sugar, and vanilla extract.
Assemble Cake: Layer cake with whipped cream and garnish with blueberries.

Notes

You can use frozen blueberries, do not thaw before adding.
Lemon zest adds flavor but can be skipped if desired.