Blueberry Meringue Cake
A fresh blueberry meringue cake recipe from the berry cakes category. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 g flour
- 1 pinch salt
- 240 g sugar
- 220 g butter
- 3 egg yolks
- fat (for greasing the baking sheet)
- flour (for dusting the baking sheet)
- 250 g blueberries
- 3 egg whites
- 2 tbsp lemon juice
Instructions
-
1.
Knead the flour with salt, 80 g of the sugar, the butter in small pieces and the egg yolks quickly by hand into a smooth dough. Shape it into a ball, wrap it in foil and refrigerate for about 30 minutes. Preheat the oven to 180°C (356°F) fan‑heated. Grease the baking sheet with fat and dust it with flour. Roll out the dough on a floured surface to fit the baking sheet and line the sheet with it. Prick the dough several times with a fork.
-
2.
Bake on the second rack from below for about 25 minutes until light brown. Meanwhile, strain, rinse, wash the blueberries and let them drain on kitchen paper. Beat the egg whites with an electric mixer until stiff peaks form. Gradually add the remaining sugar while continuing to beat until the meringue is firm. Fold in the lemon juice and gently fold in the blueberries with a spatula. Remove the partially baked dough from the oven and raise the temperature to 200°C (392°F). Spoon the blueberry‑meringue mixture onto the cake, creating peaks. Bake for another 12–13 minutes until the meringue is golden brown. Serve warm cut into pieces.
