This Blueberry Pavlova not only features blueberry on top, but in the meringue AND whipped cream as well! Go big or go home, I say!
A few weeks ago, I woke up from a long night of working out recipes in my dreams (seriously, it’s a thing!) to 5 fully conceptualized recipes, and a grocery list.
Due to the nature of grocery shopping these days - and how much crossover there was in ingredients, prep, etc - I decided to be super efficient with it and shoot all 5 recipes over the course of 3 days.
...We ate a TON of Pavlova that week. It was GLORIOUS.
I’ve already posted the first of the 5 recipes - Tropical Dragon Fruit Pavlova- which joined my previously posted Pavlova goodness: My Basic Pavlova Recipe, my Bananas Foster Pavlova, and my Matcha Green Tea Pavlova. Quite the tasty collection I’ve got going, eh?
Today I’m sharing the second of those 5 new Pavlova recipes: Blueberry Pavlova!
Is this a matter of piling blueberries on a basic Pavlova? OH NO, MY FRIENDS.
This is a Triple Blueberry Pavlova! Blueberry-ception?
Whatever, it’s super tasty. Not only are blueberries piled on top of the Pavlova, the meringue AND the whipped cream are both flavoured with blueberries as well!
The secret to this deliciousness? Blueberry powder!
Specifically, blueberries that have been freeze dried and pulverized down into a powder. It’s concentrated deliciousness, and perfect for adding flavour to both the meringue and the whipped cream, without adding any moisture or texture to them.
As a heads up: Some blueberry powders will colour a pavlova purplish, others - like the one we had on hand - go more pink.
If you’re looking for a purplish Pavlova, you can add a small amount of purple food colouring to the meringue, the whipped cream, or both.
Not enough into blueberries to make a Pavlova that’s blueberry through-and-though? That’s cool, you can use this recipe to make a few different types of berry-ception Pavlova. There are ALL kinds of powders made from freeze dried fruit our there on the market, and you can match them up with your favourite berries:
Strawberry Powder and fresh Strawberries for a Strawberry Pavlova.
Raspberry Powder and fresh Raspberries for a Raspberry Pavlova.
Blackberry Powder and fresh Blackberries for a Blackberry Pavlova.
As an example, the Dragonfruit Powder I used in the Tropical Dragonfruit Pavlova is high enough in the acidity department, that I had to forgo the vinegar altogether.
If you happen to try any of the non-berry powders, be sure to let me know how it goes! Freeze dried fruit powder is a lot of fun to play with - in warm drinks, smoothies, baked goods, and more. I recently bought some tangerine juice powder - tastes amazing, haven't decided what to do with it yet!
More Blueberry Recipes!
Of course, if you DO love blueberries enough to make a triple blueberry Pavlova, why stop there? Here are a few more blueberry recipes to have on deck!
- Eggs are easiest to crack when cold, and easiest to whip at room temperature. Govern yourself accordingly!
- Be INCREDIBLY careful to not get any egg yolk into the whites, or the eggs will not whip up. For that matter, be very careful to use a very clean bowl and mixer - grease is your enemy here.
- Add your sugar SLOWLY, as you’re beating the egg whites. You don’t want to overwhelm the building structure of the egg whites.
- Once your Pavlova is in the oven, don’t open the door until several hours after you turn the oven off. Patience is required!
- Wait until JUST before you plan to serve the Pavlova to whip the cream and dress up the meringue - once you put the whipped cream on, you’ll want to serve it immediately.
Related: Pavlova doesn’t keep well as leftovers, so be sure to eat all of it. It won’t be difficult!
- If your meringue is not cracked by the time you take it out of the oven, it likely crack at some other point, and will almost certainly crack when you start garnishing. Don't worry, this is totally normal for a Pavlova, no one will notice or care!
More Pavlova Recipes
Do you love Pavlovas like we do? Awesome! I have several more super tasty Pavlova recipes for you...
As an aside, if you're interested in gluten-free cooking and baking, you should definitely check out my gluten-free cookbooks: Beyond Flour: A Fresh Approach to Gluten Free Cooking & Baking, and the sequel... Beyond Flour 2. You can order them right here on my website, through Amazon, or through any major bookseller.
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Well, the published nonsense, anyway!
- Parchment Paper
- Baking Sheet
- Get ready: Preheat your oven to 350 degrees. Line a baking (cookie) sheet with parchment paper, and set aside. Fit your electric mixer with the whisk attachment.
- Remove eggs from fridge, separate out the whites, and allow to warm to room temp (about 5 minutes).
- In your mixer bowl, beat egg whites together with salt until glossy peaks form.
- Slowly add in the sugar, and continue whipping until stiff peaks form. Turn off mixer, remove bowl.
- Sprinkle Blueberry Powder, vinegar, and cornstarch over meringue, gently fold in till combined.
- Heap meringue onto the center of your baking sheet.
- Use a spatula to spread the meringue out to approximately an 8-9″ circle. If you want to get really fancy, put the meringue into a pastry bag and pipe it out as a mass of swirls that form your 8″ circle! It’s really up to you!
- Put the baking sheet into your oven, and turn the temperature down to 250 degrees. Bake for 1 hour and 20 minutes.
- Once your timer goes off, turn the oven off and let the meringue cool in the oven for several hours. The baking of the meringue can be done the day before, if needed!
- Just before serving, prepare whip the heavy cream.I like my pavlovas a little sweeter, so I add about 2 tablespoon of sugar – add as much or as little as you want. Purists may not want to sweeten the cream at all! I also like to add a little flavoring, again – optional
- Once heavy cream is whipped to the desired thickness, add the Blueberry Powder, mix until well incorporated.
- Mound the whipped cream on your pavlova, and top with the blueberries, and lemon zest if using. Serve immediately!