Meringues, Recipes

Blueberry and Lemon Pavlovas

Blueberries and lemons were made for each other, and I am always thinking of new ways to combine them when baking. I had some leftover blueberry icing from this divine Blueberry Layer Cake and decided to transform it into a new dish.

Blueberry and Lemon Pavlovas

In my opinion, this light and fruity dessert is the perfect recipe for summer, featuring lashings of fresh blueberry cream cheese and lemon curd on top of a crunchy meringue base. A final scattering of blueberries and lemon zest is all they need for decoration and you can prepare all the elements earlier and assemble on the day.

I used my fool-proof pavlova recipe to pipe mini meringue “nests” so that the toppings would have something to sit in, but you can of course easily turn this into one giant pavlova.

I think my favourite part of this dish has to be the blueberry frosting – the colour is incredible and the tartness of the fresh blueberries and cream cheese contrasts perfectly with the sweet and crunchy meringue bases.

I was running short on time and ended up using some leftover lemon curd that I had bought from the supermarket, but you can make your own using this recipe.

Blueberry and Lemon Pavlovas

5 from 1 vote
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes
Servings: 10
Author: Swah


Mini Pavlovas

  • 4 egg whites room temp
  • 1 cup caster sugar
  • 3 tsp cornflour/cornstarch
  • 1 tsp white vinegar

Fresh Blueberry Cream Cheese Frosting

  • 150 g blueberries
  • tbsp sugar
  • ½ tbsp corn starch
  • 1 tbsp lemon zest
  • 60 g butter room temperature
  • cups icing sugar
  • 225 g cream cheese softened
  • 1 tsp vanilla extract

To assemble

  • 1/2 cup store-bought lemon curd
  • Blueberries to decorate
  • Lemon zest of 1 lemon


Mini Pavlovas

  • Preheat oven to 150°C and line a baking tray with parchment paper.
  • Using an electric mixer, beat egg whites until soft peaks form.
  • Gradually add the sugar, beating well until the mixture is glossy and the sugar has dissolved.
  • Add the cornflour and vinegar and fold through.
  • Transfer mixture to piping bag with a nozzle attached and pipe round nest shapes around 10cm in diameter onto the parchment paper.
  • Place in the oven, reduce the heat to 120°C and cook for 20 minutes.
  • Then turn the oven off and allow the meringues to completely cool in the oven.

Fresh Blueberry Cream Cheese Frosting

  • Combine the blueberries, sugar, cornstarch, and lemon zest in a saucepan over medium heat.
  • Stir the mixture until the sauce thickens and the cornstarch becomes translucent (around 10 minutes.)
  • Remove from heat and allow to cool to room temperature.
  • Once cooled, I blitzed my mixture in the food processor to remove any big blueberry chunks.
  • Cream the butter and icing sugar together until well mixed.
  • Add the cream cheese in cubes slowly until incorporated. Add in vanilla extract and continue mixing for 5 minutes until the icing is light and fluffy.
  • Gradually add the blueberry sauce and gently fold into the cream cheese frosting.

To assemble

  • Top each pavlova with a teaspoon of lemon curd and then dollop the blueberry icing on top.
  • Decorate with blueberries and lemon zest.

Fortunately blueberries are in season in Australia from July-April every year, but if you want to bake this during an off-peak time, then frozen blueberries will work just as well in the blueberry frosting (but make sure you defrost them first). Instead of the fresh blueberry topping I would suggest making a berry compote to drip over the top.

What’s your favourite way to use blueberry and lemon in baking?

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  • Reply Ruby & Cake February 22, 2017 at 12:01 pm

    Aaaarg they look so weeny and cute! I can imagine these on top of a high tea platter. I am in love with that blueberry frosting too x

    • Reply Swah March 3, 2017 at 10:06 am

      They would be perfect on a high tea platter! Sooo cute x

  • Reply Mel S March 7, 2017 at 2:35 am

    The vibrant colours and look of these is amazing. I love a pav but topping them with cream and fruit is pretty boring now I seen this idea.

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