Blueberry Meringue Crumble

Blueberry Meringue Crumble

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To serve – 3 to 4
Preparation time – 6 minutes

Best served in a tall glass for easy eating.


150 g/ 5 oz fresh blueberries plus extra to decorate 15 ml/ 1 tbsp icing sugar 250 ml/ 8 fl oz vanilla iced yoghurt (can use vanilla ice cream if preferred) 200 ml/ 7 fl oz full cream milk 30 ml/ 2 tbsp lime juice 75 g/ 3 oz good-quality meringues, lightly crushed (best from a bakers if you can)


  1. Put the blueberries and sugar in a blender or food processor with 60 ml/ 4 tbsp water and blend until smooth, scraping down from the sides once or twice if necessary.
  2. Transfer the purée to a small bowl and rinse out the blender or food processor bowl to get rid of any remaining blueberry juice.
  3. Put the iced yoghurt, milk and lime juice in the blender and process until thoroughly combined. Add half of the crushed meringues and process again until smooth.
  4. Carefully pour alternate layers of the milkshake, blueberry syrup and the remaining crushed meringues into tall glasses, finishing with a few chunky pieces of meringue.
  5. Drizzle any remaining blueberry syrup over the top of the meringues and decorate with a few extra blueberries.
  6. Serve immediately.

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