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Several pieces of blueberry meringue sheet cake are arranged on a piece of baking paper. A few blueberries are scattered around as decoration.

Blueberry Meringue Sheet Cake

Vanessa
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 24 pieces

Equipment

  • 1 (approx. 12 x 16 in.) baking sheet

Ingredients
  

  • 3 cups blueberries
  • 2 tsp vanilla extract
  • 1½ cups softened butter
  • 1¼ cups sugar
  • 1 pinch of salt
  • 6 eggs
  • 4 egg whites for the meringue
  • 3 cups all-purpose flour
  • 2½ tsp baking powder
  • 3 tbsp milk
  • 2 tsp vanilla extract

Instructions
 

  • Wash and drain the blueberries.
  • Grease a baking sheet. Preheat oven to 400°F.
  • Slit the vanilla beans lengthwise and scrape out the seeds.
  • Cream together the vanilla extract, softened butter, ½ cup sugar, and salt using a whisk or mixer. Beat in the 6 eggs one at a time. Mix the flour with the baking powder and stir it into the batter along with the milk.
  • Pour the batter onto the prepared baking sheet and spread evenly. Scatter the blueberries over the top. Bake for 20 minutes.
  • Beat the 4 egg whites until stiff peaks form, gradually adding ¾ cup sugar and vanilla extract.
  • Remove the cake from the oven and spread the meringue over it. Bake for another 15 minutes at the same temperature.
  • Remove the cake from oven and let it cool completely. Cut the cake into 24 pieces and serve.