Blueberry Shortcake Cake
This moist vanilla cake is loaded with blueberries and frosted with mascarpone whipped cream, making a delectable dessert!
Servings: 12
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!
Notes
Refrigerate any leftovers.
Frosting recipe slightly adapted from https://www.carveyourcraving.com/sturdy-mascarpone-frosting/.