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Blueberry Meringue Cake

The beauty of this cake is the sponge and meringue cook at the same time. It's a really great recipe which impresses every time.

Cook 40-45 minutes


Sponge Cake

  • 150g softened butter

  • 250g caster sugar

  • 3 eggs

  • 165g natural yogurt

  • ½ tsp vanilla paste

  • 200g self raising flour

  • 80g blueberries


  • 3 egg whites

  • 135g caster sugar

  • pinch of cream of tartar


  • 100ml double cream

  • 250g mascarpone

  • 75g lemon curd

  • 170g blueberries


1. Grease and line a 22cm deep cake tin. Pre-heat your oven to 180°C.

2. Whisk the butter and sugar together, until the sugar has dissolved and the mixture is light and fluffy. Add the eggs one at a time and beat until combined. Add the yogurt and vanilla and mix thoroughly. Add the flour and fold in until thoroughly incorporated. Pour into a prepared tin. Scatter the blueberries over the sponge.

3. Place the egg whites into a large bowl. Add a pinch of cream of tartare and whisk until stiff. Add the sugar a spoonful at a time and whisk well after each addition. Once all the sugar is incorporated you should have a thick glossy meringue. Spread this over the sponge leaving a 1cm gap around the edge, allowing for the meringue to spread when baked.

4. Bake for 40-45 minutes, insert a skewer and check if the sponge is cooked. If not return to the oven for a few minutes more. Remove from the oven and cool in the tin for a few minutes then place on a wire rack.

5. Make the topping by whisking the double cream until thick. Mix with the mascarpone. Stir the lemon curd through the cream.

6. Place the cooled cake onto a cake stand or serving plate. Spread the lemon cream on top of the meringue and scatter over the blueberries.


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