Blueberry Meringue Cake

The Little Patisserie team is bringing you a summer burst in this crumble cake, complete with juicy berries and sweet meringue. The fruit adds moisture and there’s just a hint of vanilla for a stunning aroma. Use fresh or frozen fruit, but make sure you defrost frozen fruit first. Enjoy before everybody grabs a slice!

Blueberry Meringue Cake 2

Crumble Cake with Blueberries and Meringue


For the base:

  • 340g plain flour
  • 1 tsp baking powder
  • 100g sugar
  • 170g cold unsalted, cubed butter
  • 6 egg yolks
  • 1 tsp soured cream

For the berry filling:

  • 220g berry jam
  • 450g washed, drained berries (I used 250g bilberries and 200g blueberries)
  • 2 1/2 tbsp potato flour

For the meringue:

  • 6 egg whites at room temperature
  • 240g sugar
  • 1 tsp vanilla extract
  • 1 tbsp potato flour
Blueberry Meringue Cake 3


  1. Prepare the base

Use a spoon or spatula to mix the flour with baking powder and sugar. Add the butter and mix with an electric mixer until loose crumbs are formed (you can also grate the butter on a grater with large holes, sprinkle with flour and then rub in with your fingers.). Add the yolks and soured cream and mix with the mixer until a dough is formed. Knead briefly with your hands.

Transfer the dough onto a sheet of food wrap and flatten, forming a small rectangle. Wrap the dough in the food wrap and refrigerate for 30 minutes.

After 30 minutes, unwrap the cooled dough, leaving it on the plastic wrap. Sprinkle a rolling pin with flour and roll out to the size of a 25x30cm baking tray. Line the tray with baking paper and place the dough into the cake pan evenly. Press firmly. Bake on the second rack of a preheated oven at 180°C (gas mark 4) for about 20 minutes, until the mixture browns a little.

When the base is done, take it out of the oven and smooth the jam on top. Add the potato flour to your chosen fruits and mix gently with a spoon. Spread the fruits evenly on top of the jam-topped base. 

  1. Prepare the meringue

Put the egg whites in a clean dry bowl and beat with an electric mixer until soft peaks are formed. Then add the sugar, one spoon at a time, while mixing. Add 1 level tsp of vanilla extract and mix for a while (about 2–3 minutes) until the mixture becomes thick and glossy. Add potato flour and stir.

Smooth the meringue mixture out on top of the fruit layer in the cake pan. The surface of the meringue should stretch a little with a spoon. Place the pan on the second rack of a preheated oven. Bake at 180°C (gas mark 4) for 10 minutes, then reduce the temperature to 140°C (gas mark 1) and bake for another 30 minutes. 

Remove from the oven and allow to cool completely.


Blueberry Meringue Cake 4

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Natalia Kudela
Hello! I'm Natalia Kudela and if you would like to send me a question, a comment, you have any doubts or ideas about the recipe, please use the form above.
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