Sheet Pan Blueberry Shortcake

Why You’ll Love This Recipe

I enjoy how this recipe combines the freshness of blueberries with a fluffy cake and creamy topping. The homemade blueberry sauce adds brightness from the lemon juice, while the whipped cream cheese gives it a rich yet airy finish.

I also appreciate that baking it in a sheet pan makes it simple to assemble and serve a crowd. It is perfect for gatherings, celebrations, or whenever I want a beautiful dessert without complicated decorating.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 ¾ cups (275 g) cake flour
2 teaspoons baking powder
1 cup (2 sticks / 227 g) salted butter, room temperature
2 ½ cups (500 g) granulated sugar
2 teaspoons vanilla extract
5 large egg whites, room temperature
1 cup (225 g) whole milk, room temperature
4 ½ cups (667 g) fresh blueberries, divided
¼ cup (50 g) granulated sugar
¼ cup (61 g) lemon juice
2 tablespoons cornstarch
2 ounces cream cheese, room temperature
½ cup (100 g) granulated sugar
2 cups (476 g) heavy cream
½ teaspoon vanilla extract
1 pinch kosher salt

Directions

Cake

1. I preheat the oven to 350°F and line a 10×15-inch sheet pan with parchment paper, making sure it comes up the sides. I lightly spray the parchment with nonstick spray.

2. In a bowl, I whisk together the cake flour and baking powder and set it aside.

3. In a stand mixer fitted with the paddle attachment, I cream the butter, sugar, and vanilla extract for about 5 minutes until light and fluffy, scraping down the bowl as needed.

4. With the mixer on low speed, I add the egg whites one at a time, beating well after each addition.

5. I alternate adding the flour mixture and the milk, beginning and ending with the flour. I mix just until combined, being careful not to overmix.

6. I pour the batter into the prepared pan and spread it evenly. I bake for 28 to 30 minutes, or until a toothpick inserted in the center comes out clean. I let the cake cool completely on a wire rack.

7. Once cooled, I chill the cake in the freezer for 10 to 15 minutes, or in the refrigerator for 1 to 2 hours, to make it easier to handle.

Blueberry Topping

8. In a medium saucepan over medium heat, I combine 4 cups of blueberries, granulated sugar, lemon juice, and cornstarch. I cook until the mixture thickens and becomes bubbly, gently breaking down the berries.

9. I let the mixture cool before stirring in the remaining ½ cup of fresh blueberries. I refrigerate the topping until ready to assemble.

Whipped Topping

10. I place the mixing bowl and whisk attachment in the freezer for about 15 minutes before starting.

11. I beat the cream cheese and sugar together on medium-high speed until smooth and lump-free.

12. With the mixer off, I pour in the heavy cream. I mix on medium speed until soft peaks form.

13. I scrape down the sides of the bowl, then continue mixing until stiff peaks form. I add the vanilla extract and a pinch of salt, mixing just until incorporated. I chill the topping until assembly.

Assembly

14. I remove the chilled cake from the pan using the parchment and slice it in half to create two rectangles.

15. I place one layer on a serving plate and spread half of the blueberry mixture over it. I add about one-third of the whipped topping on top.

16. I place the second cake layer over the filling. I finish by spreading the remaining whipped topping on top and spooning over the rest of the blueberries.

17. I serve immediately for the freshest texture.

Servings and Timing

This recipe serves 12 people.

I spend about 20 minutes preparing the components and about 30 minutes baking, with additional chilling time included. The total time is approximately 1 hour and 20 minutes.

Variations

I sometimes swap blueberries for strawberries or raspberries for a different flavor profile. When I want a citrus boost, I add lemon zest to the cake batter.

If I prefer a sweeter topping, I increase the sugar slightly in the blueberry mixture. I also like adding sliced almonds on top for a bit of crunch.

storage/reheating

I store leftovers covered in the refrigerator for up to 3 days.

Because of the whipped topping, I do not recommend freezing the fully assembled cake. If needed, I can freeze the cake layer by itself and assemble later.

I serve it chilled or let it sit at room temperature for about 15 minutes before serving for the best texture.

FAQs

Can I use frozen blueberries?

Yes, I can use frozen blueberries for the cooked portion. I do not thaw them before cooking, but I may need to simmer slightly longer.

Why chill the cake before assembling?

Chilling firms up the cake, making it easier to slice and layer without breaking.

Can I make this dessert ahead of time?

I can prepare each component a day in advance and assemble shortly before serving for the best texture.

How do I know when stiff peaks have formed?

When I lift the whisk, the whipped cream stands straight up and holds its shape firmly without collapsing.

Can I use all-purpose flour instead of cake flour?

I can substitute all-purpose flour, but the cake may be slightly denser. For a lighter texture, I prefer cake flour.

Conclusion

I always enjoy how this sheet pan blueberry shortcake delivers layers of soft cake, vibrant berries, and creamy topping in every slice. It feels fresh, elegant, and perfect for sharing. Whenever I make it, I know I am serving a dessert that is both beautiful and delicious.