Sheet Pan Blueberry Shortcake

homemade blueberry mixture and whipped cream cheese topping.
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Ingredients
2 ¾ cups 275 g cake flour2 teaspoons baking powder1 cup 2 sticks 227 g salted butter room temperature2 ½ cups 500 g granulated sugar2 teaspoons vanilla extract5 large egg whites room temperature1 cup 225 g whole milk room temperature
Blueberry Topping
4 ½ cups 667 g fresh blueberries divided¼ cup 50 g granulated sugar¼ cup 61 g lemon juice2 tablespoons cornstarch
Whipped Topping
2 ounces cream cheese room temperature½ cup 100 g granulated sugar2 cups 476 g heavy cream½ teaspoon vanilla extract1 pinch kosher salt
Instructions
Preheat the oven to 350F. Line a 1015inch sheet pan jelly roll pan with parchment paper including up the sides. Spray the parchment with nonstick cooking spray.
In a large bowl whisk together the cake flour and baking powder. Set aside.
In the bowl of a stand mixer with the paddle attachment cream together butter sugar and vanilla extract until light and fluffy about 5 minutes. Stop to scrape down the sides of the bowl as needed.
With the mixer on the lowest speed carefully add in egg whites one at a time beating well after each addition stopping to scrape down the sides of the bowl as needed.
With the mixer still on low add ⅓ of the flour mixture into the creamed mixture then half the milk another third of the flour mixture the remaining milk and then the remaining flour mixture. Mix just until combined. Stop to scrape down the sides of the bowl as needed.
Pour the batter into the prepared pan and bake for 2830 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool to room temperature on a wire rack.
After the cake has come to room temperature transfer it to the freezer to chill for 1015 minutes or until firm. You can also place it in the refrigerator for 12 hours or overnight covered. Chilling the cake makes it easier to move.
While the cake is chilling prepare the blueberries and make the whipped topping.
Blueberry Topping
In a medium saucepan over medium heat mix 4 cups of blueberries granulated sugar lemon juice and cornstarch. Heat until the sugar is dissolved the blueberries are broken down and it is thick and bubbly. You may need to break down the blueberries a little more with a fork.
Set aside to cool before mixing in the remaining ½ cup of blueberries. This will make about 3 cups. Transfer the
mixture to the refrigerator to chill as you make the rest of the recipe.
Whipped Topping
Before starting place the bowl and whisk attachment from your stand mixer into the freezer to chill for about 15 minutes. Starting with a cold bowl will help the cream whip up faster and with more volume.