A delightful and moist blueberry shortcake cake layered with whipped cream and fresh blueberries, perfect for any occasion.

Scale

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together flour, baking powder, and a pinch of salt. Set aside.
In a large mixing bowl, beat softened butter and granulated sugar together until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Introduce the vanilla extract.
Slowly add dry ingredients to the wet mixture, alternating with milk, until just combined.
Fold in the fresh blueberries gently until evenly distributed.
Divide the batter equally between the prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean.
Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
In a large bowl, beat heavy whipping cream with powdered sugar until soft peaks form.
Once cooled, place one cake layer on a serving plate, spread a layer of whipped cream on top, and add the second layer.
Top with more whipped cream and extra blueberries for decoration.

Keywords: Blueberry Shortcake, Cake Recipe, Dessert, Whipped Cream