Shortcrust pastry with blueberries and meringue
Recipe for a delicious semi-shortcrust pastry with blueberry filling and light meringue
Today I have for you a delicious and simple shortcrust pastry with blueberries and meringue. Such a blueberry cake on a shortcrust base baked with egg white meringue tastes exquisite and can be an ideal cake for the weekend, or even for a family celebration. You can prepare a large sheet blueberry cake for a birthday, a post-baptism party, or for an anniversary. The ideal combination of flavors makes this shortcrust pastry with blueberries appeal to everyone! You must try it.
Table of contents
Shortcrust pastry with blueberries and meringue recipe step by step
If you like blueberry cakes and blueberry buns, then this year you absolutely must bake this amazing blueberry cake on a shortcrust base!
Shortcrust pastry with blueberries and meringue recipe
Wyposażenie
- Baking dish approximately 20/30 cm or 24/24 cm.
Składniki
shortcrust pastry ingredients
- 300 g wheat flour – all-purpose (- 2 cups)
- 0.5 teaspoon baking powder
- 150 g butter
- 4 egg yolks (from L-sized eggs)
- 2 tablespoons powdered sugar
- 1 tablespoon water (cold – optional)
ingredients for the blueberry filling for the cake
- approx 500 g blueberries (- I added a few cultivated blueberries because I ran out of blueberries)
- 100 g sugar (- half a cup, but you can add less)
- 2 tablespoons potato starch
ingredients for the meringue for the cake
- 4 egg whites (- from L-sized eggs)
- 100 g sugar (- half a cup)
- 1 teaspoon potato starch
Instrukcja
How to make shortcrust pastry
- Knead the dough from flour, butter, powdered sugar, baking powder, and egg yolks.300 g wheat flour – all-purpose, 0.5 teaspoon baking powder, 150 g butter, 4 egg yolks , 2 tablespoons powdered sugar
- If it doesn’t want to stick together, add a little cold water.1 tablespoon water
- Line the baking dish with baking paper.
- Transfer the dough and carefully line the bottom of the baking dish with it.
- Put the baking dish in the refrigerator for about an hour – to chill.
- After chilling, pre-bake the dough at 180 degrees (top/bottom heat) for approximately 20 minutes.
How to make blueberry filling for the cake
- Wash the blueberries thoroughly and transfer them to a bowl – you can replace some of the blueberries with cultivated blueberries.approx 500 g blueberries
- Add sugar and potato starch – mix lightly.100 g sugar, 2 tablespoons potato starch
- Spread the blueberries over the pre-baked crust.
How to make meringue for the cake
- Transfer the egg whites and sugar to a larger bowl.4 egg whites, 100 g sugar
- Beat together until the egg whites become white and very thick, and all the sugar dissolves well.
- Add potato starch to the egg whites and mix briefly.1 teaspoon potato starch
- Transfer the meringue over the blueberries and smooth the surface.
- Bake the cake at 180 degrees (top/bottom heat) for 10 minutes, then lower the temperature to 140 degrees and bake for another 25-30 minutes.
- After baking, cool the cake.
Wartości Odżywcze
Blueberry cake with meringue – notes
Taking advantage of the abundance of blueberries in the forest, my husband and I picked quite a few.
I immediately used some to bake blueberry buns with crumble – obviously ;)
We ate some with natural yogurt and a little sugar – our favorite way to eat fresh blueberries.
But despite baking blueberry buns and eating the fruit itself, I still had a lot of blueberries left.
My husband demanded a cake, so I made this semi-shortcrust blueberry cake.
What is actually the difference between shortcrust and semi-shortcrust pastry?
First of all – semi-shortcrust pastry usually has a little baking powder added, as well as more eggs, or just egg yolks.
Traditional shortcrust pastry is prepared without leavening agents.
Much fewer eggs or egg yolks are also added to shortcrust pastry – most often it’s just one egg.
How to make blueberry and meringue cake – tips
Start by preparing the dough.
I blended all the ingredients together with a blender and immediately transferred them to the prepared baking tin.
I carefully lined the bottom of the tin with the dough and only then put the tin with the dough into the refrigerator.
Of course, you can first chill the dough itself, then roll it out and line the baking form with it.
My method is simpler and faster – it’s easier to line the bottom with soft dough. So if your baking tin fits in the refrigerator, first put the dough into it, and only then chill it.
You should chill such dough for at least an hour, but you can, of course, chill it longer.
After chilling, you pre-bake the shortcrust pastry in the oven, and during this time, you prepare the blueberry filling for the cake and whip the meringue.
To prevent the blueberry juice formed during baking from soaking the dough too much, add potato starch to the fruit. It will thicken the fruit juice (similar to kissel) and the cake will not be “swimming”.
We prepare the meringue for the cake by thoroughly mixing egg whites with sugar (the egg whites are left over after adding the yolks to the dough). Spread the stiffly beaten meringue over the blueberries and put the blueberry and meringue cake back into the oven.
After baking, it’s good to let the cake cool down – so that the blueberry filling cools.
You can also serve it warm – then I recommend adding a scoop of ice cream :)
I hope you will like this recipe for semi-shortcrust blueberry cake and will gladly use it.
By the way, I also recommend my other shortcrust pastry recipes and my baked goods with blueberries.
P.S.
I also strongly encourage you to purchase my book “Beata’s Best Bakes” where you will find delicious sweets for every occasion :)
I recommend following my instagram for delicious and easy recipes!
Recommended blueberry cake recipes
Be sure to check out my other recipes for delicious blueberry cakes. Here I recommend, among others, these three recipes:
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