Easy Sheet Pan Blueberry Shortcake
Introduction :
I first made this Easy Sheet Pan Blueberry Shortcake on a lazy summer weekend when I had more blueberries than patience. The smell of warm sugar and butter rolling through the kitchen, the soft crackle of the shortcake edges and the burst of warm berries made everyone in the house wander in for a taste. That simple moment turned this into our weekend staple quick to throw together, comforting, and endlessly shareable.
This recipe became one of my favorites because it captures the flavors of a classic shortcake but uses a single sheet pan for simplicity and even baking. If you enjoy rustic desserts that please a crowd, you will love how this recipe scales and how easily it adapts. For another simple sheet-pan dessert to try later, see my take on sheet pan pumpkin pie bars which share the same easy, one-bake appeal.
Why make this Recipe:
This Easy Sheet Pan Blueberry Shortcake is:
- Faster than individual shortcakes because one pan bakes everything at once.
- Family-approved and perfect for gatherings or weeknight dessert.
- Lighter on hands-on time while delivering tender shortcake and juicy berries.
What makes it special for me is the combination of flaky shortcake and warm, jammy blueberries that feel indulgent but uncomplicated. You’ll get dessert-table looks with a fraction of effort.
Ingredients You’ll Need :
For the Shortcake
- 2 1/2 cups (312 g) all-purpose flour, spooned and leveled use fresh flour for best rise
- 1/3 cup (67 g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon fine sea salt
- 1 cup (226 g) cold unsalted butter, cut into cubes keep butter very cold for flaky layers
- 3/4 cup (180 ml) cold whole milk or buttermilk buttermilk adds tang
For the Blueberry Topping
- 4 cups (560 g) fresh blueberries ripe, firm berries work best; frozen can be used but thaw and drain
- 1/2 cup (100 g) granulated sugar
- 1 tablespoon lemon juice, freshly squeezed
- 1 tablespoon cornstarch mixed with 1 tablespoon cold water (slurry) to thicken juices
For the Whipped Cream (optional)
- 1 cup (240 ml) heavy cream, cold
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Small notes: swap 1/2 cup flour for gluten-free blend for a gluten-free version, and use non-dairy milk plus a vegan butter substitute for dairy-free.
How to make Easy Sheet Pan Blueberry Shortcake:
Step 1: Preheat and prepare
- Preheat oven to 425°F (220°C). Line a 13×18-inch sheet pan with parchment, leaving an overhang for easy lifting. Lightly grease the parchment.
Step 2: Make the shortcake dough
- In a large bowl whisk together 2 1/2 cups flour, 1/3 cup sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt.
- Add the cold cubed butter and cut it into the flour with a pastry cutter or two knives until the mixture resembles coarse crumbs with pea-sized pieces of butter.
- Stir in 3/4 cup cold milk (or buttermilk) until the dough comes together but is still slightly shaggy. Do not overmix.
Step 3: Press dough into the pan
- Transfer the dough to the prepared sheet pan. With floured hands or a spatula, press the dough evenly into the pan to the edges, roughly 1/2 to 3/4 inch thick. The dough will look slightly rustic.
Step 4: Prepare the blueberry filling
- In a medium bowl, toss 4 cups blueberries with 1/2 cup sugar and 1 tablespoon lemon juice. Stir in the cornstarch slurry so the berries are evenly coated.
Step 5: Top and bake
- Scatter the blueberry mixture evenly over the pressed dough, leaving a little space at the edges if desired.
- Bake in the preheated oven for 18–25 minutes, until the shortcake edges are golden and the blueberries are bubbling. Visual cue: shortcake should be set and golden, not wet on top.
Step 6: Cool and finish
- Remove from oven and cool at least 15 minutes so the filling sets slightly.
- Meanwhile, whip the cream: beat cold heavy cream with powdered sugar and vanilla until soft peaks form.
- Slice the sheet pan into squares or rectangles, serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.
Tips & Recipe Variations:
- Use very cold butter and minimal mixing to ensure flaky shortcake layers.
- If berries are watery, drain a bit of juice before adding the cornstarch slurry to avoid a soggy crust.
- For extra flavor, add 1 teaspoon vanilla or almond extract to the shortcake dough.
- Make it gluten-free: replace flour with a 1:1 gluten-free baking blend and add 1/4 teaspoon xanthan gum if your blend lacks it.
- Make ahead: bake the base and berry topping up to 24 hours before serving; reheat gently in a 325°F (160°C) oven for 10 minutes.
- Storage: refrigerate leftovers up to 3 days in an airtight container; reheat individual pieces in the microwave for 20–30 seconds or in the oven until warm.
How to Serve: Serving Ideas
- Serve warm slices on dessert plates with a generous spoonful of whipped cream or a scoop of vanilla ice cream.
- Garnish with a few fresh berries and a light dusting of powdered sugar for an elegant finish.
- Pair with a cup of strong coffee, a glass of cold milk, or a sparkling elderflower lemonade.
- Estimated serving size: makes about 12–16 squares depending on cut size; each serving around 280–360 calories with whipped cream.
Common Questions:
Q: Can I use frozen blueberries?
A: Yes. Thaw and drain excess liquid first, then toss with sugar and cornstarch to prevent a watery topping.
Q: Can I make this ahead of time?
A: Yes. Bake and cool, then refrigerate up to 24 hours. Rewarm gently before serving and add whipped cream just before serving.
Q: How do I prevent the shortcake from becoming soggy?
A: Use the cornstarch slurry and avoid over-stirring berries; a short bake time at higher heat helps set the crust quickly.
Q: Can I halve the recipe for a smaller pan?
A: Yes. Adjust bake time; a smaller pan may take slightly longer or shorter depending on depth. Watch for golden edges and bubbling filling.
Q: Is there a dairy-free option?
A: Use non-dairy butter and coconut cream or almond milk yogurt for a dairy-free version; texture will be slightly different but tasty.
Reader Review:
“The sheet-pan version is a revelation quick to make, irresistible warm from the oven, and every bite tastes like summer. It’s become our family’s go-to dessert.” – A happy home baker
Conclusion:
This Easy Sheet Pan Blueberry Shortcake is perfect when you want something impressive without fuss. It brings together flaky shortcake and juicy berries in a crowd-pleasing format that’s simple to scale and adapt. I hope this becomes a warm favorite in your kitchen the way it did for mine. For inspiration and a similar sheet-pan approach to blueberry desserts, see this helpful recipe: Sheet Pan Blueberry Shortcake – i am baker
Blueberry Shortcake
Ingredients
Method
- Preheat oven to 425°F (220°C). Line a 13×18-inch sheet pan with parchment, leaving an overhang for easy lifting. Lightly grease the parchment.
- In a large bowl whisk together flour, sugar, baking powder, and salt.
- Add the cold cubed butter and cut it into the flour with a pastry cutter or two knives until the mixture resembles coarse crumbs.
- Stir in cold milk (or buttermilk) until the dough comes together but is still slightly shaggy. Do not overmix.
- Transfer the dough to the prepared sheet pan. With floured hands or a spatula, press the dough evenly into the pan to the edges.
- In a medium bowl, toss blueberries with sugar and lemon juice. Stir in the cornstarch slurry.
- Scatter the blueberry mixture evenly over the pressed dough, leaving a little space at the edges.
- Bake in the preheated oven for 18–25 minutes, until the edges are golden and the blueberries are bubbling.
- Remove from oven and cool for at least 15 minutes.
- Meanwhile, whip the cream: beat cold heavy cream with powdered sugar and vanilla until soft peaks form.
- Slice the sheet pan into squares or rectangles, and serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.
Notes
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- Easy Sheet Pan Blueberry Shortcake - January 4, 2026
