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Close up view of a blueberry pavlova. The meringue is light purple, it is topped with whipped cream, blueberries, and curls of lemon zest.
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5 from 1 vote

Blueberry Pavlova

⁠⁠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!
Prep Time25 mins
Cook Time1 hr 20 mins
Cooling Time3 hrs
Total Time4 hrs 45 mins
Course: Dessert
Cuisine: Australian, Gluten-free
Servings: 6 People
Calories: 417kcal
Author: Marie Porter

Equipment

Parchment Paper
Baking Sheet

Ingredients

  • 4 Large Egg Whites
  • Pinch Salt
  • 1 cup Super Fine / Castor Sugar *
  • 4 tablespoon Blueberry Powder
  • 2 teaspoon Vinegar
  • 1 teaspoon Cornstarch
  • 1 ¼ cup Heavy Cream
  • 1-2 tablespoon Granulated Sugar optional
  • 2-3 tablespoon Blueberry Powder
  • 1 Pint Blueberries
  • Lemon zest Optional

Instructions

  • 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.
    A mound of meringue on a baking sheet lined with parchment paper.
  • 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!
    A mound of meringue on a baking sheet lined with parchment paper. It has been swirled into a circle.
  • 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!
    Close up view of a blueberry pavlova. The meringue is light purple, it is topped with whipped cream, blueberries, and curls of lemon zest.

Notes

* Super fine / castor sugar is granulated sugar with a much finer grain size than regular granulated sugar. It is NOT powdered / icing sugar! Super fine sugar is usually sold near the sugar in the baking aisle, in small boxes – sometimes resembling milk cartons.
If you aren’t able to find actual super fine sugar, you can process regular granulated sugar in your food processor until fine. Measure AFTER you process!

Nutrition

Calories: 417kcal | Carbohydrates: 60g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 68mg | Sodium: 57mg | Potassium: 243mg | Fiber: 4g | Sugar: 51g | Vitamin A: 771IU | Vitamin C: 8mg | Calcium: 44mg | Iron: 1mg