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Dreamy Blueberry Shortcake Cake

A delightful dessert featuring fluffy cake, juicy blueberries, and airy whipped cream, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 slices
Course: cake, Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1.5 cups all-purpose flour
  • 1 cups granulated sugar
  • 1 tablespoon baking powder
  • 0.5 teaspoons salt
  • 0.5 cups unsalted butter, softened
  • 2 large eggs
  • 0.5 cups milk
  • 1 teaspoon vanilla extract
  • 1.5 cups fresh blueberries (plus more for garnish)
For the Whipped Cream
  • 1 cups heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
  2. In a bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
  3. In another bowl, cream the softened butter until fluffy. Add the eggs, milk, and vanilla extract; mix until smooth.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just blended. Be careful not to overmix!
  5. Gently fold in the blueberries, ensuring even distribution in the batter.
Baking
  1. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Whipped Cream
  1. In a cold bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Assembly
  1. Once the cake is completely cool, spread a generous layer of whipped cream on top and decorate with additional blueberries.
  2. Serve slices and enjoy the compliments!

Notes

Use fresh blueberries for the best flavor. Substitute frozen blueberries if out of season, but add them from the freezer to avoid excess moisture. Chill your bowl and cream for better whipped cream results.