Sheet Pan Blueberry Shortcake 🍰😋
Ingredients:
Cake:
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
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
Whipped Topping:
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:
Preheat oven to 350°F (175°C) and grease a sheet pan.
In a bowl, whisk together cake flour and baking powder. Set aside.
In a large bowl, beat butter and sugar until light and fluffy. Add vanilla.
Add egg whites one at a time, beating well after each addition.
Alternate adding dry ingredients and milk, mixing until just combined.
Pour batter into the sheet pan and bake for 25-30 minutes, or until a toothpick inserted comes out clean. Let cool.
For the Blueberry Topping:
In a saucepan, combine 2 cups blueberries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring until thickened (about 5 minutes).
Remove from heat and stir in remaining fresh blueberries. Let cool.
For the Whipped Topping:
In a bowl, beat cream cheese and sugar until smooth.
Add heavy cream, vanilla, and salt. Beat until soft peaks form.
Assembly:
Spread the whipped topping over the cooled cake.
Spoon blueberry topping evenly over the top.
Slice and serve chilled or at room temperature.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 380 kcal | Servings: 12 servings
Tips:
For extra flavor, add a touch of lemon zest to the whipped topping.
Chill the cake for 30 minutes before serving for a firmer texture.