Here you have a delightful sheet cake with a hint of lime and lots of blueberries, topped with a chewy and delicious coconut meringue on top.

Super to make now that wild blueberries are in season, but you can just as easily use frozen blueberries.

Also see Coconut meringue cake with blueberries, which is a round cake. Redcurrant cake with coconut meringue and Rhubarb cake with coconut meringue are other variants that suit a small baking tray.

This time I have made a large portion that fits a large baking tray. Handy with many good cake slices! 😋

Ingredients:

Cake Base:
♥ 350 g butter 
♥ 300 g sugar 
♥ 5 egg yolks 
♥ 2 tsp baking powder 
♥ 2 tsp vanilla extract 
♥ 1 lime 
♥ 400 g all-purpose flour 
♥ 2 tsp baking powder 
♥ 3 dl heavy cream

Blueberry Filling:
♥ 300 g blueberries (fresh or frozen, see tips)

Coconut Meringue:
♥ 5 egg whites 
♥ 300 g sugar 
♥ 250 g coconut

Instructions:

Beat the softened butter and sugar into a buttercream. Add the egg yolks until the mixture becomes light and fluffy. Stir in the vanilla extract and finely grated zest and juice of a lime.

Sift in the flour and baking powder. Fold the dry ingredients into the buttercream alternately with the heavy cream until you achieve a smooth and lump-free batter.

Place the batter in a large, parchment-lined baking tray (approx. 30 x 40 cm) and smooth out the surface.

Sprinkle the blueberries over the top (frozen berries do not need to be thawed beforehand).

Bake the cake in the middle of the oven at 175°C for 25 minutes.

Whisk the egg whites stiff for the meringue. Add the sugar and continue whisking until thick meringue forms. Fold in the coconut.

When the cake has baked for 25 minutes, remove it from the oven. Spread the coconut meringue in an even layer over the top.

Return the cake to the oven and bake for an additional 10–15 minutes, until the meringue has a light golden surface.

Allow the cake to cool in the pan before lifting it out by grasping the parchment paper.

Cut the cake into squares.

Delicious, soft cake pieces with blueberries and coconut meringue! *heart*

Tips:

♥ I have used frozen wild blueberries here, and they do not need to be thawed before placing them on the batter. You can use fresh blueberries as well, but preferably use wild blueberries if you can find them.

♥ The cake pieces freeze well.

Enjoy! 😋

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