Introduction to Sheet Pan Blueberry Shortcake
As a busy mom, I know how precious time can be, especially when it comes to whipping up something sweet. That’s why I’m excited to share my Sheet Pan Blueberry Shortcake recipe with you! This delightful treat is not only easy to make, but it also brings a burst of summer flavors to your table. Imagine fluffy cake layered with fresh blueberries and topped with creamy whipped goodness. It’s the perfect dessert to impress your loved ones or simply indulge yourself after a long day. Trust me, this recipe will quickly become a family favorite!
Why You’ll Love This Sheet Pan Blueberry Shortcake
This Sheet Pan Blueberry Shortcake is a game-changer for busy days. It’s quick to prepare, taking just about an hour from start to finish. The taste? Absolutely divine! The combination of fluffy cake and juicy blueberries is a match made in heaven. Plus, it’s a crowd-pleaser, making it perfect for family gatherings or casual get-togethers. You’ll love how effortlessly it comes together, leaving you more time to enjoy the sweet moments with your loved ones.
Ingredients for Sheet Pan Blueberry Shortcake
Gathering the right ingredients is the first step to creating your delicious Sheet Pan Blueberry Shortcake. Here’s what you’ll need:
- Cake Flour: This gives the cake a light and tender texture. If you don’t have cake flour, you can substitute it with all-purpose flour, but the cake may be slightly denser.
- Baking Powder: This is the leavening agent that helps the cake rise. Make sure it’s fresh for the best results!
- Salted Butter: Using salted butter adds flavor and richness. If you prefer unsalted, just add a pinch of salt to the batter.
- Granulated Sugar: This sweetens the cake and helps create that lovely fluffy texture when creamed with butter.
- Vanilla Extract: A splash of vanilla enhances the overall flavor, making it more aromatic and delicious.
- Egg Whites: These provide structure and stability to the cake. Be sure they’re at room temperature for better incorporation.
- Whole Milk: This adds moisture and richness. You can use any milk you have on hand, but whole milk gives the best flavor.
- Fresh Blueberries: The star of the show! Fresh blueberries burst with flavor and add a beautiful pop of color. Frozen blueberries can work in a pinch, but fresh is best.
- Lemon Juice: This brightens the blueberry topping and balances the sweetness. Freshly squeezed is always a treat!
- Cornstarch: This thickens the blueberry mixture, giving it a luscious texture.
- Cream Cheese: This adds a creamy richness to the whipped topping. Make sure it’s softened for easy mixing.
- Heavy Cream: Essential for making the whipped topping light and fluffy. You can substitute with a non-dairy alternative if needed.
- Kosher Salt: Just a pinch enhances all the flavors in the dessert.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy baking!
How to Make Sheet Pan Blueberry Shortcake
Now that you have your ingredients ready, let’s dive into the fun part—making your Sheet Pan Blueberry Shortcake! Follow these simple steps, and you’ll have a delightful dessert that’s sure to impress.
Step 1: Preheat and Prepare the Pan
First things first, preheat your oven to 350°F. This step is crucial for even baking. While the oven warms up, line a 10×15-inch sheet pan with parchment paper and spray it with nonstick cooking spray. This ensures your cake comes out easily and doesn’t stick to the pan.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the cake flour and baking powder. Cake flour is key here; it gives the cake that light, airy texture we all love. Baking powder acts as a leavening agent, helping the cake rise beautifully. Make sure to mix them well to avoid any lumps!
Step 3: Cream Butter and Sugar
In your stand mixer, cream together the room-temperature butter and granulated sugar until it’s light and fluffy. This process is essential for creating a tender cake. The sugar crystals create tiny air pockets in the butter, which helps the cake rise and gives it a lovely texture. Don’t rush this step; it’s worth the wait!
Step 4: Incorporate Egg Whites
Next, add the egg whites one at a time, mixing well after each addition. This helps to incorporate air into the batter, making your cake fluffy. Remember, room temperature egg whites mix better, so take them out of the fridge ahead of time!
Step 5: Combine Wet and Dry Ingredients
Now, it’s time to combine your wet and dry ingredients. Gradually add the flour mixture and whole milk to the butter mixture. Mix just until combined; overmixing can lead to a dense cake. You want a smooth batter, but a few lumps are perfectly fine!
Step 6: Bake the Cake
Pour the batter into your prepared pan and spread it evenly. Bake for 28-30 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on it; every oven is a little different! You want that golden-brown top that says, “I’m ready!”
Step 7: Chill the Cake
Once baked, allow the cake to cool to room temperature. Then, chill it in the freezer for 10-15 minutes or in the refrigerator for 1-2 hours. Chilling makes it easier to handle when you’re ready to assemble. Trust me, it’s worth the wait!
Step 8: Prepare the Blueberry Topping
While the cake cools, prepare the blueberry topping. In a saucepan, cook 4 cups of blueberries with sugar, lemon juice, and cornstarch over medium heat. Stir until the mixture thickens and bubbles. This creates a luscious, sweet topping. Once thickened, let it cool before mixing in the remaining blueberries.
Step 9: Make the Whipped Topping
For the whipped topping, chill your mixing bowl and whisk attachment in the freezer for a few minutes. Then, mix the softened cream cheese and sugar until smooth. Gradually add the heavy cream and whip until stiff peaks form. Finally, add a splash of vanilla and a pinch of salt for flavor. You want it light and fluffy!
Step 10: Assemble the Cake
Now comes the fun part—assembly! Slice the cooled cake in half horizontally. Layer one half with the blueberry mixture and whipped topping, then place the second half on top. Finish with the remaining blueberry topping and whipped cream. It’s a beautiful sight to behold!
Tips for Success
- Always use room temperature ingredients for better mixing.
- Don’t skip chilling the cake; it makes assembly easier.
- Use fresh blueberries for the best flavor and texture.
- Keep an eye on the baking time; ovens can vary.
- For a fun twist, add a sprinkle of lemon zest to the whipped topping!
Equipment Needed
- 10×15-inch sheet pan: A standard baking sheet works too, but a larger pan gives better results.
- Mixing bowls: Use any size, but a large bowl is best for mixing the batter.
- Stand mixer or hand mixer: A whisk can work, but it’ll take longer to cream the butter and sugar.
- Whisk: Essential for mixing dry ingredients and whipping cream.
- Parchment paper: If you don’t have it, greasing the pan well will suffice.
Variations of Sheet Pan Blueberry Shortcake
- Gluten-Free: Substitute cake flour with a gluten-free all-purpose blend for a delicious gluten-free version.
- Berry Medley: Mix in other berries like raspberries or strawberries for a colorful twist on the classic flavor.
- Lemon Blueberry: Add lemon zest to the batter for a refreshing citrus kick that pairs beautifully with blueberries.
- Vegan Option: Replace butter with coconut oil and use aquafaba (chickpea water) instead of egg whites for a vegan-friendly dessert.
- Chocolate Drizzle: Drizzle melted dark chocolate over the whipped topping for a decadent touch that chocolate lovers will adore.
Serving Suggestions for Sheet Pan Blueberry Shortcake
- Pair with a scoop of vanilla ice cream for a delightful contrast in temperature.
- Serve alongside a refreshing glass of iced tea or lemonade to balance the sweetness.
- Garnish with fresh mint leaves for a pop of color and added freshness.
- For a brunch treat, serve with a side of crispy bacon or sausage.
- Present on a beautiful platter, drizzled with extra blueberry sauce for an eye-catching display.
FAQs about Sheet Pan Blueberry Shortcake
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries in a pinch! Just remember to thaw and drain them before adding to the batter. Fresh blueberries, however, provide the best flavor and texture.
How do I store leftover Sheet Pan Blueberry Shortcake?
Store any leftovers in an airtight container in the refrigerator for up to three days. The cake may become a bit soggy, but it will still taste delicious!
Can I make this dessert ahead of time?
Absolutely! You can bake the cake a day in advance and assemble it just before serving. This allows the flavors to meld beautifully.
What can I substitute for heavy cream in the whipped topping?
If you need a lighter option, you can use coconut cream or a non-dairy whipped topping. Just ensure it’s well-chilled for the best results!
Is this recipe suitable for special diets?
This Sheet Pan Blueberry Shortcake can be adapted for various diets. For a gluten-free version, use a gluten-free flour blend. You can also make it vegan by substituting the butter and egg whites as mentioned in the variations section.
Final Thoughts
Making this Sheet Pan Blueberry Shortcake is more than just baking; it’s about creating sweet memories with your loved ones. The joy of watching their faces light up as they take that first bite is priceless. This recipe is a reminder that even on the busiest days, we can carve out time for a little indulgence. With its fluffy layers and vibrant blueberries, it’s a dessert that brings a taste of summer to any occasion. So, roll up your sleeves, gather your ingredients, and let the magic of baking fill your home with warmth and happiness!
Print
Sheet Pan Blueberry Shortcake
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
As a busy mom, I know how precious time can be, especially when it comes to whipping up something sweet. That’s why I’m excited to share my Sheet Pan Blueberry Shortcake recipe with you! This delightful treat is not only easy to make, but it also brings a burst of summer flavors to your table. Imagine fluffy cake layered with fresh blueberries and topped with creamy whipped goodness. It’s the perfect dessert to impress your loved ones or simply indulge yourself after a long day. Trust me, this recipe will quickly become a family favorite!
Ingredients
- 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
Instructions
- Preheat the oven to 350°F. Line a 10×15-inch sheet pan with parchment paper and spray with nonstick cooking spray.
- In a large bowl, whisk together the cake flour and baking powder. Set aside.
- Cream together butter, sugar, and vanilla extract in a stand mixer until light and fluffy.
- Add egg whites one at a time, mixing well after each addition.
- Gradually add the flour mixture and milk, mixing just until combined.
- Pour the batter into the prepared pan and bake for 28-30 minutes. Allow to cool to room temperature.
- Chill the cake in the freezer for 10-15 minutes or in the refrigerator for 1-2 hours.
- Prepare the blueberry topping by cooking 4 cups of blueberries with sugar, lemon juice, and cornstarch until thick and bubbly. Cool and mix in remaining blueberries.
- For the whipped topping, chill the bowl and whisk attachment, then mix cream cheese and sugar until smooth. Add heavy cream and whip until stiff peaks form, then add vanilla and salt.
- Assemble the cake by slicing it in half, layering with blueberry mixture and whipped topping, then topping with the second half and remaining toppings.
Notes
- Chilling the cake makes it easier to handle.
- Use fresh blueberries for the best flavor.
- Make sure the cream cheese is at room temperature for easy mixing.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 100mg
