My husband and I started a birthday tradition when we were dating: pick two or three flavors and I would make a special birthday cake based on the flavors chosen. We have been doing this every year for at least seven years! Now, my children get to participate too, and I make their birthday cakes with their favorite flavors. I have made cakes that incorporate peanut butter, coconut, chocolate, strawberries, and more!
Making birthday cakes is a secret passion of mine. I absolutely love it! Letting my family pick flavors is a fun challenge for me too. I have so much fun making a cake that I think they will enjoy. Once the cake is finished, my favorite part is the debut of the cake with candles aflame and the “Happy Birthday to You” song being sung with so much excitement. My next favorite part is when we cut the cake and everyone gets to sample it! And, of course, my hope is always for a delicious cake!
It was my daughter’s birthday recently, and she was so excited about her cake. For weeks, the only flavor she kept saying she wanted was “blueberry.” I am not sure if it is common for toddlers to love blueberries, but both of my kids completely love them! She also wanted the cake to be yellow and blue, which are her two favorite colors. I was determined to give her the perfect cake!
As I did my research for a blueberry cake, all I could find were coffee cake recipes and lemon blueberry cakes. I have nothing against lemon (I actually grew to like the flavor quite a bit while pregnant with my daughter!)… but it was not a flavor profile I felt was right for a toddler. My kids will lick lemons because they think they’re super yummy (seriously!), however, it is not a flavor they like in their food. So, I decided to adapt some recipes to create my own cake. The result was a scrumptious vanilla and blueberry cake! I used mascarpone whipped cream for the frosting, creating a shortcake taste.
Luckily, the result was a hit – it tastes just like blueberry shortcake! What could be more satisfying than flavorful, moist blueberry cake layered with delicious mascarpone whipped cream!? I hope your family enjoys this as much as mine!
Blueberry Shortcake Cake
Ingredients
Cake
- 2⅔ cup all-purpose flour, plus an additional tablespoon, divided
- ⅓ cup cornstarch
- 1 tbsp baking powder
- ½ tsp salt
- 1¾ cup sugar
- 1 cup butter, softened
- 4 eggs
- 1⅓ cups buttermilk
- 1½ tsp vanilla extract
- 2 cups blueberries, washed and dried
Frosting
- 16 oz mascarpone cheese
- 3 cups heavy whipping cream
- 1½ cups powdered sugar
- ¼ tsp salt
- 1 tbsp vanilla extract
Instructions
- Spray three 9-inch round baking pans liberally with non-stick spray and line each with parchment or wax paper. Set the pans aside.
- Preheat the oven to 350°.
- Combine the flour, cornstarch, baking powder, and salt in a medium bowl. Stir well and then set aside.
- In a large bowl, add the butter and sugar. Use a hand mixer to beat the sugar and butter together until light and fluffy.
- Mix in the eggs one at a time, until fully incorporated.
- Slowly add the flour mixture to the large bowl and mix well.
- Add the buttermilk and vanilla, and mix just until smooth.
- In the same medium bowl the flour mixture was in, combine the blueberries with one tablespoon of flour. Mix until the blueberries are well-coated.
- Fold the blueberries into the cake batter.
- Pour the cake batter into the three prepared pans, trying to make them as even as possible.
- Bake for 30 to 35 minutes, or until an inserted toothpick comes out clean.
- Allow the cakes to cool for 20 to 30 minutes in the pans and then carefully remove them from the pans to finish cooling on a wire rack. Be sure to removed the parchment/wax paper from the cakes too.
- Meanwhile, make the mascarpone whipped cream.
- Add the cold mascarpone cheese to the bowl of a stand mixer and whip it using the whisk attachment. Stop the mixer once the mascarpone cheese is smooth.
- Slowly add the heavy cream, powdered sugar, salt, and vanilla extract.
- Whip at low speed, and then medium speed until stiff peaks form.
- Add a dolop of the whipped cream frosting to a cake stand or plate.
- Place one cake on top of the bit of whipped cream (this helps hold it in place).
- Spread about ½ to ¾ cup or so of the whipped cream onto the cake and then place another cake layer on top.
- Repeat this with the remaining layer.
- Smooth more whipped cream over the entire cake – including the top and the sides.
- Pipe on any designs as desired.
- Refrigerate until ready to serve, then slice, and enjoy!
