Blueberry Shortcake Cake
This blueberry shortcake is the perfect light dessert for summer. Layers of vanilla cake, whipped cream, blueberry sauce, and fresh blueberries.
- 2 cups blueberries fresh or frozen
- 1/2 cup water
- 1/2 cup granulated sugar
- 2 Tbsp lemon juice
- 2 Tbsp cornstarch mixed with 2Tbsp cold water
- 1 1/2 cups fresh blueberries
Preheat oven to 350F and grease and flour three 6" cake rounds, line with parchment.
In a medium bowl, whisk flour, baking powder, and salt until well combined.
Using a stand mixer fitted with the paddle attachment, beat butter until smooth.
Add sugar and beat on med-high until pale and fluffy (2-3mins).
Reduce speed and add eggs one at a time, fully incorporating after each addition. Add vanilla.
Alternate adding flour mixture and buttermilk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition. Do not overmix.
Spread batter evenly into prepared pans. Smooth the top with a spatula.
Bake for 30-35 mins or until a toothpick inserted into the center comes out mostly clean.
Place cakes on wire rack to cool for 10mins then turn out onto wire rack to cool completely.
Combine blueberries, water, sugar and lemon juice in a medium saucepan. Bring to a low boil over medium heat. Cook for 2 minutes, stirring occasionally being careful not to break the blueberries.
Slowly add cornstarch mixture while stirring blueberries. Bring back to a boil and cook until thickened (30 - 60 seconds). Cool completely before using. If too thick, add some water to thin out.
Calories: 493kcal | Carbohydrates: 64g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 120mg | Sodium: 200mg | Potassium: 223mg | Fiber: 2g | Sugar: 42g | Vitamin A: 916IU | Vitamin C: 5mg | Calcium: 99mg | Iron: 2mg