Description
Discover the perfect Sheet Pan Blueberry Shortcake recipe! Fluffy cake, sweet blueberries, and creamy topping make this a crowd-pleasing dessert for any occasion.
Ingredients
Scale
For the Cake:
- 2 ¾ cups 275 g cake flour
- 2 teaspoons baking powder
- 1 cup 2 sticks / 227 g salted butter, softened
- 2 ½ cups 500 g granulated sugar
- 2 teaspoons vanilla extract
- 5 large egg whites (at room temperature)
- 1 cup 225 g whole milk, at room temperature
For the Blueberry Topping:
- 4 ½ cups 667 g fresh blueberries, divided
- ¼ cup 50 g granulated sugar
- ¼ cup 61 g lemon juice
- 2 tablespoons cornstarch
For the Whipped Topping:
- 2 ounces cream cheese (at room temperature)
- ½ cup 100 g granulated sugar
- 2 cups 476 g heavy cream
- ½ teaspoon vanilla extract
- 1 pinch kosher salt
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a sheet pan.
- Mix dry ingredients: In a bowl, combine the cake flour and baking powder, then set aside.
- Cream butter and sugar: In a large bowl, beat the butter and sugar together until light and fluffy, then add the vanilla extract.
- Add egg whites: Gradually add the egg whites, one at a time, ensuring to mix well after each addition.
- Add dry ingredients and milk: Alternate adding the dry ingredients and milk, mixing until just combined.
- Bake: Pour the batter into the prepared sheet pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
- Make blueberry topping: In a saucepan, combine 2 cups of blueberries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring until the mixture thickens (about 5 minutes). Remove from heat and mix in the remaining blueberries. Let it cool completely.
- Make whipped topping: Beat the cream cheese and sugar until smooth. Gradually add the heavy cream, vanilla extract, and salt, and continue to beat until soft peaks form.
- Assemble the shortcake: Once the cake has cooled, spread the whipped topping over the top and spoon the blueberry mixture on top.
- Serve: Slice and serve chilled or at room temperature. Enjoy!
Notes
Nutrition Information (per serving)
- Calories: 380 kcal
- Fat: 24g
- Saturated Fat: 12g
- Carbohydrates: 42g
- Fiber: 1g
- Sugars: 28g
- Protein: 3g
- Cholesterol: 55mg
- Sodium: 220mg
- Potassium: 120mg
- Vitamin A: 10% DV
- Vitamin C: 6% DV
- Calcium: 4% DV
- Iron: 2% DV
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 380
Keywords: Blueberry Shortcake, One-Pan Cake, Sheet Pan Dessert