Blueberry Pavlova Cake

Blueberry Pavlova Cake. A light as air, melt in your mouth, luscious dessert which just happens to be gluten free too! Substitute any berry or fruit jam you like!

Blueberry Pavlova Cake.

Well it sure has been an eventful summer, and an especially busy week for us here at Rock Recipes. 

This week marked Rock Recipes 14 Anniversary, having started the website on Sept 25, 2007. It also coincidentally was my dad’s 82nd Birthday!

Why not celebrate both, I thought.

So with family around for an end of summer BBQ at our new house, I decided this would be one dessert for the occasion. ( We actually had 2 desserts! )

Everyone loved it and it made a grand 82nd Birthday cake too.

Blueberry Pavlova Cake.

My dad is without doubt the BLUEBERRY KING. At 82 he’s also in far better shape than your’s truly.

He still walks over 5 miles a day, which leaves him in much better condition for climbing over rocks and hills while berry picking.

Blueberry picking is something he truly loves, and he fills a freezer with berries every year. Truth be told, 95% of the blueberry recipes on this website, and there are a lot, are made with berries hand picked by him!

Dad’s 82nd birthday and Rock Recipes 14th anniversary.

Where would we be without him? So Happy Birthday to The Ole Crow, as he’s known in family circles. Many you climb the berry hills for many years to come.

New house you say? 

Yes, after 26 years at our old house, and with Spouse retiring this Spring, it was time to turn the page. It certainly is a new chapter in our lives and the changes haven’t stopped there. Stay tuned for more info in the weeks ahead.

Did we downsize? No, we actually bought a bigger house!

Constructing the cake.

There was one thing I found while house hunting. It became quite apparent quickly that you can buy a big house with a small kitchen easily. Finding a house on the smaller side with a large kitchen is virtually impossible. 

Of course, when I go looking at real estate, I’m buying a kitchen with a house around it. All considerations were secondary to that.

The kitchen in the new house is over 22 feet long and came with a big bonus. There is actually a  prep kitchen/laundry room with more counter space and another complete set of cupboards, right off the main kitchen.

Rock Recipes kitchen. Yes, we replaced the ugly stools!!

Rock Recipes prep kitchen/laundry.

It’s like someone designed it just for us! My storage problems are over! It is so great having a proper place for all my kitchen equipment. It was scattered everywhere in our old house, as my old 10×11 kitchen was quite small.

The house is also quite functional with a main floor office for me, another upstairs den/office and a theatre room in the basement. I think I could come to like it here. LOL!

Blueberry Pavlova Cake, for our anniversary too.

As mentioned earlier, this week was also Rock Recipes 14th anniversary. It is simply amazing how far this blog has come in that space of time. We’ve gone from a couple of hundred visits a day at the start to a high of 3 million visits last December.

I could never have predicted that success, much less have 5 published cookbooks to boot!

All of this of course, is only possible with the support of so many loyal fans who have been with us from the beginning. I am grateful every day for your continued visits to our little corner of the web. 

Cheers to you all, and here’s to more great recipes to come in the years ahead.

NOTE: I’ve used Homemade Blueberry Jam in this recipe, but you can easily use a simple compote like the one we use for our Blueberry Flan. Indeed, any jam or compote you like can be substituted to make this recipe in any number of different flavours.

Like this Blueberry Pavlova Cake recipe?

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Yield: 16 servings

Blueberry Pavlova Cake

Prep Time: 20 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 35 minutes

Blueberry Pavlova Cake. A light as air, melt in your mouth, luscious dessert which just happens to be gluten free too! Substitute any berry or fruit jam you like!

Print

Ingredients

For the Pavlova

• 9 large egg whites, at room temperature
• 2 1/4 cup fine granulated sugar, (or caster sugar)
• 2 tsp vanilla extract
• 3 tbsp corn starch
• 2 tsp white vinegar

For the vanilla Whipped Cream

• 2 cups whipping cream
• 4 tbsp icing sugar
• 2 tsp vanilla extract

You will also need

• 2 cups blueberry jam or compote. (see notes)
• Berries for garnish (optional)

Instructions

1. To prepare the pavlova layers
   
   Preheat oven to 250 degrees F.
   
2. You can make this in 2 or 3 layers. For each layer draw a 9 - 10 inch circle on 3 pieces of parchment paper. I do this by using the bottom of the pan and tracing the edge with a pencil. I then flip the paper onto the unmarked side up and use the circles as guides for shaping the pavlova layers.W
3. hip the egg whites and vanilla to soft peaks and gradually add the sugar slowly, whipping until the sugar is completely dissolved.
4. Pinch the meringue between your fingertips to feel that all of the sugar granules have completely dissolved.
5. Sprinkle the meringue with the corn starch & vinegar.
6. Fold in the corn starch and vinegar gently with a rubber spatula. This step helps a crisp crust to form on the meringue and keep the inside marshmallowy.
7. Divide the meringue into 3 equal portions ( or two if making a 2 layer) Spread each evenly to the edges of the marked edges on the paper.
8. Bake for 1 hour and 15 minutes or until small cracks start to appear in the meringue. ( For a 2 layer about 1 hour and 25 minutes.)
9. Turn off the oven, leave the door ajar and allow the pavlovas to cool completely in the oven.
   
   To prepare the vanilla whipped cream
   

1. Simply whip all 3 ingredients together until firm peaks form.
   
   To construct the cake.
2. Add half the jam to the bottom layer and spread evenly. Add a layer of vanilla whipped cream.
   Repeat on all layers.
   I tend to keep the top more plain just with cream and berries for garnish.

Notes

I generally make my pavlovas a day ahead and keep them on a rack covered with a tea towel overnight.
It is best to construct the cake as close to serving as possible. Humidity affects baked meringue so the less time it has to do that the better. That being sad, if making it on the day, you can hold it in the fridge for several hours before serving.
Of course, because of the dairy, the leftovers should always be refrigerated.

I've used Homemade Blueberry Jam in this recipe, but you can easily use a simple compote like the one we use for our Blueberry Flan.

Nutrition Information

Yield

16

Serving Size

1
Amount Per Serving Calories 352Total Fat 11gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 3gCholesterol 34mgSodium 52mgCarbohydrates 61gFiber 1gSugar 51gProtein 3g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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