Let me ask you something… have you ever tasted a dessert so good that it made you forget your own name? Yeah, that’s this cake. This Dreamy Blueberry Shortcake Cake is basically what would happen if blueberry shortcake and a fluffy vanilla layer cake had a dessert baby. And let me tell you—it’s divine. Whether you’re planning a brunch, summer picnic, or just in the mood to wow your taste buds (and maybe a few guests), this recipe delivers all the vibes and none of the stress.
I’ve made this beauty more times than I can count (seriously, I could probably do it blindfolded now 🙃), and it never fails to bring those “OMG, what is this magic?” reactions. So buckle up, buttercup—we’re about to whip up something gorgeous, fruity, and so dang delicious you’ll want to eat the whole thing straight out of the pan. (No judgment—I’ve been there.)
What Makes This Cake So Dreamy?
Spoiler alert: it’s not just the blueberries. Though, let’s be honest, they definitely do some heavy lifting.
Here’s why this cake is worth obsessing over:
- Moist vanilla cake layers – fluffy, tender, and not too sweet (because the filling’s got our back).
- Sweet-tart blueberry filling – juicy, jammy, and perfectly balanced.
- Whipped cream cheese frosting – creamy, dreamy, and not cloying like some overly sweet buttercreams.
- Shortcut-friendly – you can go all from-scratch or sneak in a few hacks. Your secret’s safe with me 😉
Basically, this cake is the ultimate summer flex. And you don’t have to be a pro baker to pull it off.
Ingredients You’ll Need for Dreamy Blueberry Shortcake Cake
For the Vanilla Cake Layers:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk
- ¼ cup sour cream (trust me on this one—it makes it super moist)
For the Blueberry Filling:
- 3 cups fresh or frozen blueberries
- ½ cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch + 2 tbsp water (for thickening)
For the Whipped Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 ½ tsp vanilla extract
- 1 ½ cups heavy whipping cream
Easy enough, right? And if you’re feeling lazy (because who hasn’t?), you can totally sub in a vanilla cake mix. Just promise me you’ll still make the blueberry compote. Deal? 😏
Step-by-Step: How to Make the Dream Happen
1. Make the Cake Layers
Preheat your oven to 350°F (175°C). Grease and line two 8-inch cake pans.
In one bowl, whisk together the flour, baking powder, and salt. In another (larger) bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, then stir in the vanilla.
Now, alternate adding the dry ingredients and milk to the wet mix, ending with dry. Fold in the sour cream last.
Pro tip: Don’t overmix or the cake will go from fluffy to brick real quick.
Pour the batter into the pans and bake for 28–32 minutes, or until a toothpick comes out clean. Cool completely. Like, completely—don’t be that person who frosts a hot cake 😬.
2. Cook That Blueberry Magic
In a saucepan over medium heat, combine blueberries, sugar, and lemon juice. Stir until the berries start to burst (it smells amazing already, doesn’t it?).
Mix your cornstarch and water in a tiny bowl, then stir it into the berries. Cook another 2–3 minutes until it thickens into a jammy consistency.
Let it cool. (It’ll thicken more as it does.)
3. Whip the Cream Cheese Frosting
Beat the softened cream cheese, powdered sugar, and vanilla until smooth.
In a separate bowl (or the same one, if you’re into chaos like me), whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until combined.
FYI: This frosting is light and fluffy, but still holds its shape. Perfect for layering without sliding all over the place. (We’ve all seen those cake fails online… yikes.)
Time to Assemble This Blueberry Beauty
Here’s how to stack the goodness:
- Place one cake layer on a plate or stand.
- Spread a generous amount of the blueberry filling over it.
- Top that with a thick layer of the whipped cream frosting.
- Add the second cake layer and repeat the frosting.
- Decorate the top with extra blueberries, crushed graham crackers, lemon zest… or just eat it as-is because honestly, it’s already gorgeous.
Let the cake chill in the fridge for an hour before slicing. That helps the filling set and makes cutting it way less messy. (Unless messy is your thing, in which case… go wild.)
Want to Switch It Up? Here Are Some Tasty Variations
Because let’s be real, one cake recipe should give you options.
💜 Mixed Berry Version
Swap half the blueberries for raspberries or blackberries. Tart meets sweet = magic.
🍋 Lemon Blueberry Shortcake Cake
Add lemon zest to the cake batter and frosting. Boom. Bright, citrusy heaven.
🧁 Cupcake Version
Turn this recipe into 24 cupcakes. Fill the centers with blueberry jam and frost away!
⏱️ Lazy Girl Hack
Use store-bought vanilla pound cake and layer it trifle-style with blueberry filling and whipped topping. Not the same, but still hits the spot.
FAQs about Dreamy Blueberry Shortcake Cake
Can I use frozen blueberries?
Absolutely. Just don’t thaw them first—dump them right into the saucepan for the filling.
How long does it last?
Up to 4 days in the fridge. But let’s be honest, it won’t last that long unless you hide it behind the kale.
Can I make it ahead of time?
Yes! Bake the cake layers and prep the blueberry filling a day ahead. Assemble it fresh on the day you serve for max fluffiness.
My Honest Opinion: Why This Cake Is Worth Your Time
IMO, this recipe hits that rare combo of easy and impressive. Like, you’ll look like you belong on a baking show, but secretly you used stuff from your fridge and didn’t even break a sweat.
Also—this frosting? I could eat it with a spoon. Not saying I have… but I have. 😬
And if you’re hosting a gathering? People will ask you for the recipe. So maybe go ahead and print a few copies. Just saying.
Related Recipes
Final Thoughts about Dreamy Blueberry Shortcake Cake
So here’s the deal. If you want a dessert that’s easy to make, looks fancy AF, and tastes like a blueberry cloud wrapped in vanilla sunshine, this Dreamy Blueberry Shortcake Cake is your golden ticket.
It’s perfect for birthdays, brunches, barbecues, or those random Tuesday nights when you just need cake. (Because why not?)
Whip it up, share it with your people (or don’t), and let the compliments roll in. Just be warned: once you make it once, you will be known as “the blueberry cake person.” Hope you’re okay with fame. 😉
Happy baking, friend! 🍰✨
