A soft, moist lemon cake with creamy lemon curd, juicy blueberry compote, and fluffy, torched meringue.
This Lemon Blueberry Meringue Cake is a vibrant and refreshing dessert, perfect for any celebration. It features a soft lemon cake soaked with a citrus syrup, layered with a sweet-tart blueberry compote and silky lemon curd, all crowned with a glossy, torched meringue.
Why you'll want it now, The combination of zesty lemon and juicy blueberries is irresistible, especially with the cloud-like meringue on top.
Why this recipe works
The lemon cake is infused with citrus syrup to enhance its moistness and flavor, while the blueberry compote adds a burst of fruitiness. The lemon curd provides a creamy, tangy contrast, and the meringue offers a light, marshmallowy finish.
Equipment
9-inch (23 cm) round cake pan
parchment paper
mixing bowls
electric mixer with paddle attachment
saucepan
whisk
offset spatula
kitchen torch
How to make it
Preheat the oven to 350°F (175°C). Grease and line a 9-inch (23 cm) round cake pan with parchment paper.
In a bowl, whisk together the flour, baking powder, baking soda, and salt.
In another bowl, beat the sugar and butter until light and fluffy. Add the eggs one at a time, mixing well after each. Stir in vanilla and lemon zest.
Alternate adding the flour mixture and buttermilk to the butter mixture, beginning and ending with flour. Mix in the lemon juice until just combined.
Pour the batter into the prepared pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
For the citrus syrup, heat the sugar and lemon juice in a small saucepan until the sugar dissolves. Set aside.
For the blueberry compote, combine blueberries, sugar, lemon juice, and cornstarch in a saucepan. Cook over medium heat until thickened. Cool completely.
For the lemon curd, whisk lemon juice, zest, sugar, and egg yolks in a saucepan. Cook over medium heat, stirring constantly, until thickened. Remove from heat and whisk in butter. Cool completely.
For the meringue, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form.
Once the cake is cool, slice it horizontally into two layers. Brush each layer with citrus syrup.
Spread lemon curd over the bottom layer, followed by blueberry compote. Place the top layer on and cover the cake with meringue.
Use a kitchen torch to lightly toast the meringue until golden brown.
Enjoy this vibrant and refreshing Lemon Blueberry Meringue Cake, perfect for brightening up any occasion!
How you'll know it's ready
The cake is ready when a toothpick inserted into the center comes out clean and the meringue is golden brown from torching.
Convection oven? (and if you don't have one)
If using a convection oven, reduce the baking temperature by 25°F and check the cake a few minutes early, as convection ovens bake faster. Standard ovens should follow the recipe as written.
Frosting, filling & glaze notes
The meringue should be stiff and glossy, forming peaks that hold their shape when lifted.
Troubleshooting
If the cake is dry, ensure not to overbake and check your oven temperature.
If the meringue is weeping, ensure sugar is fully dissolved and avoid over-beating.
If the curd is too thin, cook longer until it thickens to coat the back of a spoon.
If the compote is too runny, add a bit more cornstarch and cook until thickened.
Storage
Store the cake in the refrigerator for up to 3 days. Best enjoyed within 24 hours for optimal texture.
Make ahead
The cake layers, lemon curd, and compote can be made a day ahead and assembled before serving.
Variations
Substitute raspberries for blueberries in the compote.
Add a layer of whipped cream between the cake layers for extra creaminess.
Use lime instead of lemon for a different citrus flavor.
Frequently asked questions
Can I use frozen blueberries for the compote?
Yes, frozen blueberries can be used. Just cook them a bit longer to reduce excess water.
How do I prevent the meringue from weeping?
Ensure the sugar is fully dissolved in the egg whites and avoid over-whipping.
Can I make this cake without a torch?
Yes, you can briefly place the cake under a broiler to toast the meringue, watching closely to prevent burning.
What is the best way to slice this cake?
Use a sharp serrated knife, and wipe the blade clean between cuts for neat slices.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
