Summer has its own flavours, and blueberries are undoubtedly one of them. Juicy, sweet, slightly tart and full of juice, they pair beautifully with buttery shortcrust pastry and delicate meringue. If you are looking for a blueberry shortcrust cake that will delight your family and guests, this recipe is just the thing.
This is a classic homemade bake passed down through the generations. A crisp base, plenty of fresh blueberries and a light meringue that is crunchy on top and marshmallow-soft inside make an irresistible combination. The recipe is straightforward, and the finished cake looks and tastes as though it came from a good bakery.
If you enjoy homemade fruit cakes, be sure to try our Venus cake with a cheese filling and coconut topping. For berry lovers, I also recommend bakery-style jagodzianki, while our apple and orange Fantazja cheesecake is a wonderful choice if you fancy a creamy dessert.
Why Make the Most of Blueberry Season?
Blueberries taste their best in summer, when they are fresh, firm and full of flavour. Baking with seasonal fruit always tastes better than using frozen fruit or fruit imported out of season.
Another advantage is that blueberries do not break down completely during baking, leaving whole berries in the cake that look lovely when you cut a slice.
Ingredients
Shortcrust Pastry
- 1 block of butter (200 g)
- 3 cups plain flour
- 1/2 cup icing sugar
- 1 sachet vanillin sugar
- 5 egg yolks
- 1 teaspoon baking powder
Filling
about 700–900 g fresh blueberries
Meringue
- 5 egg whites
- 1 cup caster sugar
How to Make the Shortcrust Pastry
Cut the butter into the flour. Add the icing sugar, vanillin sugar, baking powder and egg yolks. Quickly knead all the ingredients together until you have a smooth dough.
Why Should Shortcrust Pastry Rest in the Refrigerator?
This is one of the most important steps, so it is worth taking the time to do it.
After kneading, wrap the dough in cling film and refrigerate it for at least 30–60 minutes. This allows:
- the butter to firm up again,
- the gluten to relax,
- the dough to become easier to roll out,
- the pastry to bake without shrinking,
- the base to stay crisp and tender.
Chilling is what gives shortcrust pastry its characteristic texture and makes it melt in your mouth.
Assembling the Blueberry Cake
Roll out the chilled dough or press it into a baking tin lined with baking paper.
Spread plenty of washed, thoroughly dried blueberries evenly over the base.
It is best to pat the blueberries gently dry with a paper towel beforehand. Excess water could make the base less crisp.
How to Make Perfect Meringue
Beat the egg whites until stiff peaks form.
Then gradually add the sugar, one tablespoon at a time, beating continuously. You should have a thick, glossy mixture that holds its shape on the beaters.
Spread the meringue over the blueberry layer. There is no need to smooth it out – quite the opposite. Gentle waves and uneven peaks look very attractive once baked.
Baking
Bake the cake for approximately 40–60 minutes at 180°C using top and bottom heat. You can read why this setting is recommended in this article: https://ciastkarz.pl/gora-dol-czy-termoobieg-jak-piec-zeby-ciasto-wyszlo-idealne/.
When baking is finished, do not take the cake out of the oven straight away.
If you want a crunchier meringue, try a technique used for classic meringues. Set the oven to about 90–100°C, switch on the fan, leave the door slightly ajar and keep the cake inside for another 15–30 minutes so the meringue can dry gently.
This step is optional, but it makes the top crisper while keeping the centre pleasantly marshmallow-soft.
How to Store the Cake
The cake tastes best on the day it is baked and the following day.
Once completely cool, keep it in a cool place. If you refrigerate it, take it out about 20 minutes before serving so the shortcrust pastry can regain its full flavour.
What Can You Use Instead of Blueberries?
Although this recipe was created with blueberry season in mind, the following fruit works just as well:
- wild bilberries,
- plums,
- raspberries,
- currants,
- pitted sour cherries.
Each of these fruits pairs beautifully with the buttery shortcrust base and light meringue.
A Homemade Cake That Always Disappears from the Tin
These are the recipes that most often return to the family table. They do not call for fancy ingredients, are easy to prepare and delight everyone with both their appearance and flavour. Blueberry shortcrust cake with meringue is perfect with afternoon coffee, for a family get-together, a summer picnic or Sunday lunch.
Use fresh seasonal blueberries, chill the pastry properly and take your time beating the meringue, and you will have a cake with a buttery base, juicy fruit and a delicately crisp topping that is sure to return to your table every summer. It is one of those recipes that earns a permanent place in your notebook of favourite bakes after the very first attempt.