Sheet Pan Blueberry Shortcake: A Tangy Twist on a Classic Dessert

Photo byeasy recipes life

There’s something special about the combination of blueberries and cake. The burst of fresh, juicy berries paired with a light, fluffy cake creates a dessert that is both refreshing and comforting. This Sheet Pan Blueberry Shortcake takes that beloved classic to a whole new level, offering a delightful twist that’s perfect for sharing. Whether you’re hosting a family gathering, celebrating a special occasion, or just treating yourself, this dessert will satisfy every sweet tooth.

The beauty of this recipe lies in its simplicity. By baking the cake in a sheet pan, you create a larger serving that's easy to slice and share, making it a crowd-pleaser for any event. The addition of a luscious blueberry topping gives the shortcake a burst of fruity flavor, while the homemade whipped topping adds a smooth, creamy finish.

Recipe: Sheet Pan Blueberry Shortcake
Ingredients:

• For the Cake:
• • 2 ¾ cups cake flour
  • 1 cup butter, softened
  • 2 ½ cups sugar
  • 5 egg whites
  • 1 cup milk
  • 2 tsp baking powder
  • 2 tsp vanilla extract
• For the Blueberry Topping:
• • 4 ½ cups blueberries (divided)
  • ¼ cup sugar
  • ¼ cup lemon juice
  • 2 tbsp cornstarch
• For the Whipped Topping:
• • 2 oz cream cheese, softened
  • ½ cup sugar
  • 2 cups heavy cream
  • ½ tsp vanilla extract
  • Pinch of salt

Instructions:

1. Preheat your oven to 350°F. Line a large sheet pan with parchment paper. In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the egg whites one at a time, beating well after each addition. Gradually stir in the cake flour, baking powder, milk, and vanilla extract. Spread the batter evenly onto the sheet pan. Bake for 28-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before chilling in the fridge.
2. Prepare the blueberry topping by cooking 4 cups of blueberries, sugar, lemon juice, and cornstarch over medium heat. Stir continuously until the mixture thickens and the blueberries break down, about 8-10 minutes. Remove from heat and allow it to cool, then fold in the remaining ½ cup of fresh blueberries for added texture and flavor.
3. Make the whipped topping by beating the softened cream cheese and sugar together until smooth. Slowly pour in the heavy cream and vanilla, continuing to whip the mixture until stiff peaks form. Add a pinch of salt to balance out the sweetness.
4. Assemble the shortcake by spreading a generous layer of the blueberry topping over the chilled cake. Top it off with the whipped cream mixture. For extra indulgence, you can repeat these layers to create a double-layer shortcake. Slice into squares and serve chilled.

This Sheet Pan Blueberry Shortcake is the perfect combination of sweet and tangy. The bright blueberries shine with each bite, while the soft cake and creamy topping provide the perfect backdrop. It’s an ideal dessert for those looking for something easy yet impressive.

Here are some great sources for your Sheet Pan Blueberry Shortcake recipe:

1. i am baker offers a detailed version of this recipe, including tips on making the cake, blueberry topping, and whipped cream. Their version also highlights using room-temperature ingredients for best results, like egg whites and butter, and suggests chilling the cake before assembly for easier handling​(i am baker).
2. Arch Recipes provides a straightforward approach with a similar ingredient list and method. It emphasizes the simplicity of assembling the shortcake by layering the cake, blueberry mixture, and whipped cream​(Arch Shapper).
3. 1k Recipes presents a quick and easy guide to making the Sheet Pan Blueberry Shortcake. This source also includes helpful instructions on whipping the cream cheese and heavy cream for the topping​(1k Recipes!).

These sources will give you a thorough breakdown to ensure your dessert turns out delicious!