If you love classic desserts but want something easy, shareable, and crowd-pleasing, the Sheet Pan Blueberry Shortcake is perfect. This dessert takes the beloved flavors of traditional shortcake—fluffy biscuit, sweet blueberries, and whipped cream—and turns it into a simple sheet-pan version. It’s ideal for feeding a crowd, making ahead for parties, or enjoying a fuss-free weekend treat.
Popular across the United States, United Kingdom, and Canada, this dessert is a modern twist on a classic, delivering all the indulgence with less effort and mess.
Why Sheet Pan Shortcake Works
Traditional shortcakes require individually baked biscuits, but the sheet pan method:
Saves time and effort
Creates a rustic, pull-apart dessert
Allows even baking and golden crust
Makes serving easier for gatherings
Plus, the fresh blueberries and whipped cream keep it light and fruity.
Ingredients You’ll Need
For the Shortcake Base
2 cups all-purpose flour
½ cup sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup unsalted butter, cold and cubed
¾ cup heavy cream (plus extra for brushing)
1 teaspoon vanilla extract
For the Blueberry Topping
2 cups fresh or frozen blueberries
2–3 tablespoons sugar
1 teaspoon lemon zest
1 tablespoon cornstarch (optional, for thickening)
For Serving
Whipped cream or vanilla ice cream
Fresh mint for garnish (optional)
Step-by-Step Instructions
🔥 Step 1: Preheat Oven
Preheat your oven to 400°F (200°C). Line a 9×13-inch sheet pan with parchment paper.
🥣 Step 2: Make the Shortcake Dough
In a large bowl, whisk together flour, sugar, baking powder, and salt.
Cut in cold butter with a pastry cutter or fingers until mixture resembles coarse crumbs.
Stir in cream and vanilla until just combined. Do not overmix.
🫐 Step 3: Assemble the Shortcake
Spread the dough evenly into the prepared sheet pan.
Brush lightly with extra cream and sprinkle a little sugar on top for a golden finish.
🍇 Step 4: Add Blueberries
In a small bowl, toss blueberries with sugar, lemon zest, and cornstarch if using.
Spread the blueberries evenly over the dough.
⏱️ Step 5: Bake
Bake for 25–30 minutes, or until the shortcake is golden and a toothpick inserted in the center comes out clean.
Allow to cool slightly.
🍦 Step 6: Serve
Slice directly from the sheet pan into squares.
Top with whipped cream or vanilla ice cream and a few extra blueberries.
Garnish with mint if desired.
Tips for the Best Sheet Pan Blueberry Shortcake
Cold butter is key for flaky shortcake
Don’t overmix—overworking the dough can make it tough
Frozen blueberries can be used; just don’t thaw before baking
Optional glaze: Brush with a simple powdered sugar glaze for extra sweetness
Serve warm for maximum comfort
Flavor Variations
🌿 Lemon Blueberry
Add more lemon zest to the dough and topping for a bright, citrusy flavor.
🍓 Mixed Berry
Combine blueberries, raspberries, and strawberries for a colorful twist.
🍫 Chocolate Drizzle
Drizzle melted white or dark chocolate over the baked shortcake before serving.
🥥 Coconut
Sprinkle shredded coconut on top before baking for a tropical touch.
What to Serve With Sheet Pan Shortcake
Whipped cream or ice cream (classic pairing)
Fresh berries or fruit compote
Coffee, tea, or sparkling wine for dessert gatherings
Yogurt for a lighter breakfast version
Storage & Reheating
Store covered in the refrigerator for 2–3 days
Reheat slices in the oven at 325°F (160°C) for 5–10 minutes
Assemble with whipped cream or ice cream just before serving
Conclusion
Sheet Pan Blueberry Shortcake is the ultimate combination of simplicity, flavor, and shareability. With buttery shortcake, sweet-tart blueberries, and creamy topping, it delivers all the charm of classic shortcake with less fuss and maximum enjoyment. Perfect for family dinners, brunches, or special occasions, this dessert is sure to impress every time.