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Easy Sheet Pan Blueberry Shortcake

Ah, the sweet smell of blueberries baking in the oven takes me back to summers spent at my grandma's house. She would whip up a blueberry shortcake that made our hearts sing. Today, I'm excited to share with you my version of this classic dessert—an easy sheet pan blueberry shortcake that is perfect for gatherings or simply enjoying at home. Trust me, it's quick, easy, and absolutely memorable!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Blueberry Shortcake
  • 2 cups all-purpose flour This is the base of your shortcake, giving it that lovely texture.
  • 1 cup granulated sugar Sweetness is key, and this will balance the tartness of the blueberries.
  • 1 tbsp baking powder This will help your shortcake rise beautifully.
  • 1/2 tsp salt Just a pinch to enhance all those lovely flavors.
  • 1/2 cup unsalted butter This adds richness and moisture to the cake.
  • 1 cup milk For a tender crumb; you can use whole or low-fat milk.
  • 1 tsp vanilla extract A hint of vanilla elevates the flavor profile.
  • 2 cups fresh blueberries The star of the show! Make sure they are plump and juicy.
For serving
  • Whipped cream

Equipment

  • Sheet Pan
  • Large Bowl
  • Whisk

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C). Grease a sheet pan or line it with parchment paper for easy cleanup.
  2. Step 2: In a large bowl, whisk together the flour, sugar, baking powder, and salt. This is where all the dry ingredients come together.
  3. Step 3: Add the melted butter, milk, and vanilla extract to the dry ingredients. Mix until just combined, being careful not to overmix.
  4. Step 4: Gently fold in the fresh blueberries, making sure they are evenly distributed throughout the batter.
  5. Step 5: Pour the batter into the prepared sheet pan, spreading it evenly to ensure even baking.
  6. Step 6: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will smell heavenly!
  7. Step 7: Allow the shortcake to cool slightly before slicing. Serve with a generous dollop of whipped cream on top.

Notes

If you have any leftovers (which is rare!), store them in an airtight container in the fridge. It will last for about 3-4 days. You can also freeze slices! Just wrap them tightly in plastic wrap and store them in a freezer-safe container for up to 2 months.