2 ¾ cups cake flour

2 teaspoons baking powder

1 cup (2 sticks) salted butter, room temperature

2 ½ cups granulated sugar

2 teaspoons vanilla extract

5 large egg whites, room temperature

1 cup whole milk, room temperature

4 ½ cups fresh blueberries, divided

¼ cup granulated sugar (for topping)

¼ cup lemon juice

2 tablespoons cornstarch

2 ounces cream cheese, room temperature

½ cup granulated sugar (for whipped topping)

2 cups heavy cream

½ teaspoon vanilla extract (for whipped topping)

1 pinch kosher salt

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Preheat oven to 350°F and line a 10×15-inch sheet pan with parchment paper. Spray with nonstick spray.
In a bowl, whisk together cake flour and baking powder. Set aside.
In a stand mixer, cream butter, sugar, and vanilla extract until light and fluffy.
Add egg whites one at a time, mixing well after each addition.
Alternate adding the flour mixture and milk, beginning and ending with the flour. Mix just until combined.
Spread the batter evenly into the prepared pan and bake for 28–30 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cake completely, then chill in the freezer for 10–15 minutes or in the refrigerator for 1–2 hours.
To make the blueberry topping, cook 4 cups of blueberries with ¼ cup sugar, lemon juice, and cornstarch over medium heat until thickened. Stir in the remaining ½ cup blueberries. Chill until ready to use.
For the whipped topping, beat cream cheese and ½ cup sugar until smooth. Add heavy cream and beat until stiff peaks form. Stir in vanilla extract and a pinch of salt.
To assemble, cut the chilled cake in half. Spread one half with half of the blueberry topping and one-third of the whipped topping. Place the second cake layer on top. Spread remaining whipped topping and blueberry mixture over the top. Serve immediately.

Make the cake and blueberry topping up to a day in advance for easier assembly.

Use frozen blueberries if fresh are unavailable—no need to thaw.

Swap blueberries for raspberries, strawberries, or blackberries for variety.

Chill the bowl and whisk before whipping cream for best results.

Store leftovers in the refrigerator for up to 3 days.