Blueberry Pavlova Cake

Make the Pavlova Base

1. Preheat the oven to 250 °F (120 °C). Line a baking sheet with parchment paper and trace a circle matching your cake size (8–9″ diameter). natashaskitchen.com+9letthebakingbegin.com+9cheflindseyfarr.com+9

2. In a clean, dry bowl, whisk 8 egg whites and a pinch of salt until frothy. Gradually add 2 cups sugar, about 1 tablespoon at a time, beating until firm, glossy peaks form.

3. Gently fold in 2 Tbs cornstarch and 4 tsp vanilla extract, taking care not to deflate the meringue. allrecipes.com+8letthebakingbegin.com+8cookinwithmima.com+8

4. Spread the meringue into the traced circle, creating a slight well in the center.

5. Bake for 90 minutes (1 hr 30 min), then turn off the oven and let the pavlova cool inside with the door closed for another hour. theviewfromgreatisland.com+1majasrecipes.com+1

2. Prepare the Blueberry Compote

1. In a saucepan, combine 30 oz blueberries, ½ cup sugar, ¾ cup water, and 6 Tbs orange juice.

2. Bring to a simmer over medium heat until berries soften and sauce thickens (10–20 min). Allow to cool completely.

3. Whip the Cream

1. Beat 2 cups cold heavy cream to soft peaks.

4. Assemble the Cake

1. Carefully transfer the cooled pavlova to a serving platter. bhg.com+11allrecipes.com+11letthebakingbegin.com+11

2. Spoon whipped cream into the center.

3. Add blueberry compote on top, allowing the bright swirl to shine through.

4. Garnish with fresh blueberries, blackberries, optional freeze-dried berries, and dust with confectioners’ sugar. cheflindseyfarr.com+4letthebakingbegin.com+4theviewfromgreatisland.com+4

⏲️ Tips & Notes

• Meringue texture: Crisp on the outside, marshmallow-soft within. Trace your pan to shape elegantly.

• Cooling technique: Let pavlova cool gradually in the oven to avoid cracks. majasrecipes.com

• Assemble just before serving to preserve the crisp shell—cream and berries soften the meringue over time.

Blueberry Pavlova Cake

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• Author: Douaa
• Total Time: 2–3 hr (often with overnight cooling)
• Yield: Serves 8–12 1x
• Diet: Vegetarian

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Description

Look at this dreamy berry dessert ☁️✨ Whip up our Blueberry Pavlova Cake — a crisp meringue, billowy whipped cream, with a sweet blueberry swirl that’s as stunning as it is delicious

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Ingredients

Units USM Scale 1x2x3x

For the pavlovas:
8 egg whites, at room temperature
2 Tbs. cornstarch, sifted
2 cups (14 oz./396 g) granulated sugar
4 tsp. vanilla extract
For the blueberry compote:
30 oz. (940 g) small fresh blueberries or frozen blueberries
1/2 cup (3 1/2 oz./99 g) granulated sugar
3/4 cup (6 fl. oz./180 ml) water, plus more as needed
6 Tbs. (3 fl. oz./90 ml) fresh orange juice
2 cups (16 fl. oz./500 ml) cold heavy cream, whipped to soft peaks
Fresh blueberries for garnish
Fresh blackberries for garnish
Freeze-dried blueberries for garnish (optional)
Confectioners’ sugar for dusting

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Instructions

1. Make the meringue base

• Preheat your oven to 130–150 °C (265–300 °F). Line a baking sheet with parchment and draw an 8–10″ circle to guide your shaping alidasfood.com+13thegourmetlarder.com+13rockrecipes.com+13.

• Beat egg whites to soft peaks, then slowly add sugar, whisking until you reach stiff, glossy peaks and sugar is fully dissolved seasongenerously.com+1cookbooksonrepeat.com+1.

• Gently fold in cornstarch and vinegar (or lemon juice/cream of tartar) to stabilize and help form a crisp crust rockrecipes.com+14rockrecipes.com+14letthebakingbegin.com+14.

• Spoon or pipe the mixture within your traced circle, forming a shallow well in the center letthebakingbegin.com.

2. Bake & cool

• Bake at 130 °C (265 °F) for about 1 hour (or up to 1 hr 15 min) until the shell is dry and small cracks appear.

• Turn off the oven, prop open the door, and cool inside for 1 hour (or even leave overnight) to fully dry rockrecipes.com+1bhg.com+1.

3. Prepare the blueberry compote

• Simmer a portion of blueberries with sugar, lemon juice, water, and vanilla until they become a thick, syrupy compote seasongenerously.com.

• Optionally strain the mixture for a smoother sauce.

4. Whip the cream

• Whip cold heavy cream to soft peaks with a touch of sugar and vanilla .

5. Assemble the cake

• Transfer the cooled pavlova base to a serving plate.

• Fill the center with whipped cream.

• Spoon blueberry compote over the cream.

• Top with fresh blueberries, optional garnishes like freeze-dried berries or blackberries, and a light dusting of confectioners’ suga

Notes

• Use room‑temperature egg whites and grease‑free equipment

• Add sugar gradually to avoid collapse seasongenerously.com+1twocupsflour.com+1twocupsflour.comthegourmetlarder.com+1twocupsflour.com+1

• Cool slowly to prevent cracking twocupsflour.com

• Assemble right before serving to retain crispness

• Prep Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American