Dive into the delightful layers of this Ultimate Blueberry Crumble Cake, featuring a buttery crumble base, a juicy blueberry filling, and a glossy meringue topping. This dessert combines the classic flavors of fresh blueberries with the sweet crunch of crumble and the airy lightness of meringue, making it a perfect treat for any season.
Why You'll Love This
This blueberry crumble cake is a crowd-pleaser with its rich texture and vibrant flavors. The base is crispy and golden, providing a perfect contrast to the sweet and tart blueberries. The meringue topping adds a sophisticated touch with its shiny, fluffy texture, making this cake as beautiful as it is delicious. It's a versatile dessert that can adapt to any gathering, be it casual or formal.
Perfect Occasion
This cake is ideal for summer picnics, family reunions, or as a festive addition to a holiday table. It's also great for baking enthusiasts looking to impress at bake sales or potluck dinners. The beautiful presentation and balanced flavors make it suitable for both a relaxed afternoon tea and special occasions like birthdays or anniversaries.
Decoration Tips
- Dust with Powdered Sugar: Just before serving, dust the meringue with a light sprinkle of powdered sugar for a snowy effect.
- Garnish with Fresh Berries: Top with fresh blueberries or mixed berries for added color and freshness.
- Mint Leaves: Add a few mint leaves for a pop of green and a refreshing aroma.
- Edible Flowers: Decorate with edible flowers like pansies or violets for a touch of elegance.
- Lemon Zest: Sprinkle lemon zest over the top for a citrusy zing that complements the blueberries.
Ingredients
- For the Crumble:
- 450g all-purpose flour
- 300g butter (82% fat), chilled and cubed
- 180g sugar
- For the Meringue:
- 4 medium egg whites
- 200g sugar
- 5g cornstarch
- For the Filling:
- 500g fresh blueberries
- 40g cornstarch
- Prepare the Crumble:
- Preheat your oven to 200°C (392°F). Line a 22 cm round cake pan with parchment paper.
- In a bowl, combine 450g flour, 300g chilled butter, and 180g sugar. Rub the mixture between your fingers until it resembles coarse crumbs.
- Press two-thirds of the crumble mixture into the bottom of the prepared pan. Bake for about 15 minutes or until lightly golden. Refrigerate the remaining crumble.
- Make the Meringue:
- In a clean mixing bowl, beat the egg whites until foamy. Gradually add 200g sugar in three batches, beating for about 2 minutes after each addition until stiff and glossy. Gently fold in 5g cornstarch just until combined.
- Assemble the Filling:
- Toss 500g fresh blueberries with 40g cornstarch in a bowl until evenly coated.
- Assemble the Cake:
- After the base has pre-baked, evenly spread the blueberry mixture over the crust.
- Carefully spread the meringue over the blueberries.
- Sprinkle the remaining crumble topping over the meringue.
- Bake the Cake:
- Lower the oven temperature to 190°C (374°F). Bake the cake for about 45 minutes, or until the meringue is golden and the filling is bubbly.
- Serve and Enjoy:
- Let the cake cool slightly before serving. Enhance its presentation with a dusting of powdered sugar, fresh berries, or mint leaves if desired.
Enjoy this exquisite blueberry crumble cake, a wonderful blend of textures and flavors that's sure to delight any dessert lover!