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

Great to make now that wild blueberries are in season, but it's just as fine to use frozen blueberries.

See also Coconut Meringue Cake with Blueberries, which is a round cake. Red Currant Cake with Coconut Meringue and Rhubarb Cake with Coconut Meringue are other variations suitable for a small sheet pan.

This time, I made a large portion suitable for a large sheet pan. Handy with many good cake pieces! 😋

Ingredients:

Cake base:
♥ 350 g butter
♥ 300 g sugar
♥ 5 egg yolks
♥ 2 tsp baking powder
♥ 2 tsp vanilla extract
♥ 1 lime
♥ 400 g wheat 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 coconut

Instructions:

Beat the soft butter and sugar into a buttercream. Beat in the egg yolks until the mixture becomes light and airy. Mix in the vanilla extract and finely grated zest and juice from a lime.

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

Put the dough in a large, parchment-lined sheet pan (approx. 30 x 40 cm) and smooth the surface.

Sprinkle over the blueberries (frozen berries don't need to be thawed first).

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

Beat the egg whites stiff for the meringue. Add the sugar and continue beating until thick meringue. Fold in the coconut.

When the cake has baked for 25 minutes, take it out of the oven. Spread the coconut meringue over it in an even layer.

Put the cake back in the oven and bake it for another about 10–15 minutes until you see that the meringue has a light golden surface.

Let the cake cool in the pan before lifting it out by grabbing the baking paper.

Cut the cake into squares.

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

Tips:

♥ I have used frozen wild blueberries here, so they don't need to be thawed before being placed on the dough. You can also use fresh blueberries, but preferably use wild blueberries if you can get them.

♥ The cake pieces are good to freeze.

Enjoy! 😋

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