Blueberry meringue cake

Blueberry meringue cake

1 h
Meringue desserts are beautiful and delicate, and this cake, which has blueberries in its meringue base and mixed berries in its filling, is no different. The sweet Swiss meringue with its beautiful light-purple blueberry swirls is deliciously crispy inside and outside. The different textures introduced into the dessert by the addition of whipped cream and a mixed berry filling makes it an absolutely mouth-watering dessert sure to impress your guests.


  • Preheat oven to 150°C (regular oven).
  • Whisk egg whites, sugar, and lemon juice to a thick and glossy meringue in a bowl over a water bath.
  • Remove the bowl from the heat and fold in the blueberries.
  • Make a meringue circle on a lined baking sheet (approx. 22 cm in diameter) and bake the meringue base for about 1 hour in the middle of the oven.
  • Turn off the oven but leave the Swiss meringue cake in the warmth of the oven for about 30 minutes.
  • Cool the meringue base on a baking tray.
  • Whip the cream into a light foam and spread it onto the meringue base.
  • Garnish with mixed berries and serve.

Making your Swiss meringue is the trickiest part of this blueberry meringue cake recipe, but with a few tips, it is a technique you will master in no time. A key thing to remember is that the water in your water bath should be no more than a gentle simmer and that whisking the egg whites and sugar into a meringue may take a few minutes.


Another important thing to remember is to gently whisk the egg mixture with a hand mixer until the sugar has entirely dissolved. This prevents graininess and ensures a smooth-textured meringue. You can test the texture of your meringue mixture by rubbing a small amount between your fingers. Be sure to let the mixture cool slightly on a spoon before touching it so you do not burn your fingertips. If the texture of the meringue is smooth and you cannot detect any grains of sugar, your Swiss meringue mixture can now be whisked at medium speed until it is thick and glossy.

Questions about meringue cake

Below you can read our answers to some frequently asked questions about meringue cakes to prepare to use our easy recipe for meringue cake with berries so you can serve a beautiful and delicate dessert.

What is meringue cake?
Meringue cakes are desserts that prominently features a type of meringue. Examples include baked Alaska, Pavlova, meringue cookies, meringue tiers in a layer cake, decoratively piped peaks on lemon meringue pies, and, of course, this beautiful blueberry meringue cake that features meringue as its base and is packed with fresh berry flavours and airy whipped cream on top.
How to make meringue cake?
Our blueberry meringue cake is as decorative as it is crispy, and it is very easy to make. After preparing your meringue with blueberries using the water bath method characteristic of a Swiss meringue, most of your time will be spent waiting for it to crisp up in the oven. After filling your cooled meringue base with ice-cold whipped cream and delicious fresh berries, serve the blueberry meringue cake immediately (within 20-30 minutes) to ensure its crispiness.
How to store meringue cake?
This berry meringue cake is best enjoyed when freshly made. The meringue base itself may be stored in an airtight container in the refrigerator for up to 24 hours, but it will quickly begin to soften as the sugar in it starts to attract moisture from its surrounding environment. After garnishing the base with whipped cream and fresh berries, the meringue will begin to soften quite quickly. Our meringue cake is too fragile to be stored in a freezer.
What flavours to add to meringue cake?
As meringue does not have much taste on its own, beside its natural sweetness, it may be paired with pretty much any kind of flavour you want. Add chopped fruits or small berries to the meringue mixture before baking, just like we add blueberries in this recipe, or top the baked meringue base and whipped cream with your favourite fresh fruits and berries while they are in season. Serve this dessert all year round by using a delicious homemade fruit jam when it gets colder outside.


Blueberry meringue cake:
Egg whites
Sugar (approx. 2 dl)
175 g
Freshly squeezed lemon juice
1 tsp
Frozen or fresh blueberries (approx. 2 dl)
150 g
Double cream
2½ dl
Fresh, mixed berries
200 g

Blueberry meringue cake with toppings

Our blueberry meringue cake is sweet and light. The meringue base with blueberries is airy with a beautifully crispy texture that seems to almost melt in your mouth. The silky whipped cream and fresh berries that make up the cake's filling complement the sweet meringue wonderfully by brightening the dish. Meringue desserts are decorative and delicate, and as such, you should enjoy it as soon as possible after baking and cooling.

Try a delicious berry meringue cake

Because meringue cakes are naturally very sweet, they pair well with fruits that can add a bit of acidity and freshness. Therefore, we have chosen to add fresh blueberries directly to our meringue and to top it with even more colourful berries like blackberries and raspberries that are both sweet, bright, and a little tart. It is also why our recipe calls for a bit of freshly squeezed lemon juice to be added to the meringue mixture. All this freshness complements the crispy meringue and ensures a dessert that is sweet without being sugary sweet.

Easy Swiss meringue

While all types of meringue are made using egg whites and sugar, the ingredients are prepared differently depending on whether you decide to make French, Italian, or Swiss meringue. The different way in which the egg whites are treated result in meringues with different textures. A Swiss meringue is made by heating egg whites and sugar using a water bath, and the result is a thick and glossy meringue that is very easy to spread or pipe. A baked Swiss meringue cake is crispy on the outside as well as the inside.

If our recipe for meringue cake with blueberries has made you curious about this dessert type in general, we recommend having a look at our elegant pavlova with mixed berries and chocolate macarons as well. These meringue desserts are made using French meringue and Italian meringue, respectively. While the pavlova is crispy on the outside but has a soft marshmallow-like texture on the inside, the macarons are chewy and a little bit crunchy. Why stop with just one meringue cake recipe, when you can try all three.

Make it your own

A Swiss meringue cake topped with whipped cream will taste marvellous with just about any fruit or berry on top. As such, any kind of fruit or fruit jam may essentially work as meringue cake topping. This means that you can serve meringue cakes all year round varying your topping of choice to suit the season and depending on what is in season. Try mangoes and papaya in spring, cherries and strawberries in summer, figs and dates in the autumn, and persimmon in winter. In the colder months where ripe fruits and berries are scarcer, using a homemade jam with some warming spices like our slightly tart plum jam will be a wonderful variation on this meringue cake.

If you want to experiment with a flavour profile that is not centred around fruits or berries, a hazelnut and chocolate meringue cake is a delicious alternative. Simply add cooled melted chocolate and chopped hazelnuts to your meringue base instead of blueberries and garnish the whipped cream with chocolate shavings. The result is a decadent, yet light dessert that will taste excellent with a cup of coffee.