Blueberry Shortcake Cake

This Blueberry Shortcake Cake is basically a classic shortcake turned into a stunning yet simple 2-layer cake. You get buttery, lemon-scented cake layers, a vibrant and juicy fresh blueberry sauce, and clouds of fluffy vanilla whipped cream—all ready in just 45 minutes.

Blueberry Shortcake Cake: A Summer Showstopper

• Homemade Blueberry Sauce: Unlike many recipes that use jam or canned pie filling, I make a quick blueberry sauce from scratch, with half the blueberries folded in at the end for extra texture.
• Lemon-Scented Cake Layers: I always use fresh lemon zest—never bottled!
• No-Fuss Whipped Cream Frosting: Instead of a heavy buttercream, I use freshly whipped cream. It’s lighter, quicker, and allows the berry and lemon flavors to shine—ideal for hot summer days, just like my strawberry shortcake.
• Simple Assembly = Make-Ahead Friendly: There’s no need to fuss with piping bags or advanced decorating skills. The cake is done in 45 minutes flat (including 20 minutes of prep and 25 minutes of baking time). You can also make the cakes and the blueberry sauce a day in advance, and the next day, whip up the cream and assemble everything fresh before serving.
• Fancy Cake: The “naked” look of visible cake, blueberry sauce, fresh berries, and cream is easy, rustic, and beautiful. If you like similar berry-forward summer cakes, check out my raspberry lemon cake, fruit pizza, no-bake ricotta cheesecake, and blueberry cake.