There’s something undeniably elegant about a chiffon cake. Light, airy, and delicately sweet, it’s the perfect balance between a sponge cake and a butter cake. And when you add fresh, juicy blueberries into the mix? Pure perfection! This blueberry chiffon cake is a dreamy, cloud-like dessert that’s bursting with fruity goodness in every bite.
Whether you’re making it for a summer gathering, a special occasion, or just to enjoy with your afternoon tea, this cake is sure to impress. It has a soft, fluffy texture with a subtle richness, thanks to the combination of oil and egg yolks, while the blueberries add little pockets of natural sweetness. Topped with a light glaze or dusted with powdered sugar, this cake is a showstopper that looks as beautiful as it tastes.
Why You’ll Love This Recipe
- Ultra-light and airy – The chiffon cake’s signature texture makes it irresistibly soft and fluffy.
- Naturally sweet blueberries – Fresh berries add bursts of juicy flavor.
- Perfect for any occasion – Ideal for brunch, tea time, or a special celebration.
- Versatile and customizable – Pair it with whipped cream, a glaze, or even a blueberry compote.
- Simple ingredients – Made with pantry staples and fresh fruit!
Ingredients You’ll Need
For the Cake:
- 1 ¾ cups cake flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 5 large eggs, separated
- ¾ cup granulated sugar, divided
- ⅓ cup vegetable oil
- ½ cup milk of choice
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest (optional, but adds freshness)
- ½ teaspoon cream of tartar
- 1 cup fresh blueberries (plus extra for garnish)
For the Glaze (Optional):
- 1 cup powdered sugar
- 2 tablespoons milk or lemon juice
- ½ teaspoon vanilla extract
How to Make Blueberry Chiffon Cake
Step 1: Prepare the Cake Pan and Ingredients
Preheat your oven to 325°F (163°C). Do not grease your chiffon cake pan—this allows the cake to properly rise by gripping the sides of the pan.
In a medium bowl, sift together the cake flour, baking powder, and salt. Set aside.
Separate the eggs, placing the yolks in one bowl and the whites in another. Make sure there is no trace of yolk in the whites, as even a little fat can prevent them from whipping properly.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together the egg yolks, ½ cup of the granulated sugar, vegetable oil, milk, vanilla extract, and lemon zest. Whisk until smooth and well combined.
Gradually add the sifted dry ingredients into the wet mixture, stirring gently until fully incorporated. Be careful not to overmix!
Step 3: Whip the Egg Whites
Using a stand mixer or hand mixer, beat the egg whites on medium speed until they become frothy. Add the cream of tartar, then increase the speed to high. Slowly add the remaining ¼ cup of granulated sugar, one tablespoon at a time, while continuing to beat. Whip until stiff peaks form—this means the egg whites should hold their shape when the beaters are lifted.
Step 4: Fold the Egg Whites into the Batter
Take one-third of the whipped egg whites and gently fold them into the cake batter using a spatula. This helps lighten the mixture. Then, carefully fold in the remaining egg whites, being gentle to avoid deflating the batter. Stop mixing once the egg whites are fully incorporated.
Step 5: Add the Blueberries
Toss the blueberries with a teaspoon of flour to prevent them from sinking to the bottom of the cake. Gently fold them into the batter.
Step 6: Bake the Cake
Pour the batter into the un-greased chiffon cake pan. Smooth the top with a spatula, then bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Cool the Cake
Once baked, immediately invert the cake pan upside down over a wire rack or bottle. Let the cake cool completely in the pan—this prevents it from collapsing.
Once cooled, run a knife around the edges of the pan to release the cake. Carefully remove and place it on a serving plate.
Step 8: Make the Glaze (Optional)
For a simple glaze, whisk together powdered sugar, milk (or lemon juice), and vanilla extract until smooth. Drizzle over the cooled cake. Garnish with extra blueberries for a fresh, elegant touch.
Helpful Tips
- Use room temperature eggs – This helps them whip up better and incorporate more air into the batter.
- Don’t grease the pan – A chiffon cake rises by clinging to the sides of the pan, so greasing it will prevent it from achieving that light, fluffy texture.
- Invert the cake to cool – This keeps the cake from deflating after baking.
- Be gentle when folding the egg whites – Overmixing can deflate the batter and make the cake dense.
- For an extra fruity touch – Serve with a homemade blueberry compote or fresh whipped cream.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 45–50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8–10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Asian-inspired, American
- Diet: Vegetarian
Notes
- This cake pairs beautifully with a light whipped cream frosting or a dusting of powdered sugar if you prefer a more delicate finish.
- If you don’t have cake flour, you can make your own by replacing 2 tablespoons of all-purpose flour with cornstarch for every cup of flour.
- You can swap fresh blueberries for frozen, but make sure to thaw and drain them well to avoid excess moisture in the batter.
Nutritional Information (Per Slice)
- Calories: ~180
- Protein: ~4g
- Carbohydrates: ~28g
- Fat: ~6g
- Sugar: ~15g
- Fiber: ~1g
Frequently Asked Questions
Can I use all-purpose flour instead of cake flour?
Yes! If you don’t have cake flour, you can make a substitute by measuring 1 cup of all-purpose flour, removing 2 tablespoons, and replacing them with 2 tablespoons of cornstarch. Sift it well before using.
How do I store chiffon cake?
Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If refrigerated, let it come to room temperature before serving for the best texture.
Can I freeze chiffon cake?
Yes! Wrap slices tightly in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw at room temperature before serving.
Why did my chiffon cake collapse?
This can happen if the cake wasn’t cooled upside down, if the egg whites were overmixed or under-whipped, or if the oven temperature was too low. Always make sure to properly whip the egg whites to stiff peaks and follow the cooling method to maintain its structure.
Related Recipes
If you loved this blueberry chiffon cake, you’ll definitely enjoy these other light and airy desserts:
Conclusion
This blueberry chiffon cake is a delightful dessert that’s as beautiful as it is delicious. Its soft, airy texture and bursts of juicy blueberries make it a standout treat for any occasion. Whether you enjoy it plain, with a drizzle of glaze, or topped with whipped cream, this cake is sure to impress. Try it today and savor the light, fluffy goodness! Happy baking!
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Blueberry Chiffon Cake
Description
There’s something undeniably elegant about a chiffon cake. Light, airy, and delicately sweet, it’s the perfect balance between a sponge cake and a butter cake. And when you add fresh, juicy blueberries into the mix? Pure perfection! This blueberry chiffon cake is a dreamy, cloud-like dessert that’s bursting with fruity goodness in every bite.
Whether you’re making it for a summer gathering, a special occasion, or just to enjoy with your afternoon tea, this cake is sure to impress. It has a soft, fluffy texture with a subtle richness, thanks to the combination of oil and egg yolks, while the blueberries add little pockets of natural sweetness. Topped with a light glaze or dusted with powdered sugar, this cake is a showstopper that looks as beautiful as it tastes.
Ingredients
For the Cake:
- 1 ¾ cups cake flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 5 large eggs, separated
- ¾ cup granulated sugar, divided
- ⅓ cup vegetable oil
- ½ cup milk of choice
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest (optional, but adds freshness)
- ½ teaspoon cream of tartar
- 1 cup fresh blueberries (plus extra for garnish)
For the Glaze (Optional):
- 1 cup powdered sugar
- 2 tablespoons milk or lemon juice
- ½ teaspoon vanilla extract
Instructions
Step 1: Prepare the Cake Pan and Ingredients
Preheat your oven to 325°F (163°C). Do not grease your chiffon cake pan—this allows the cake to properly rise by gripping the sides of the pan.
In a medium bowl, sift together the cake flour, baking powder, and salt. Set aside.
Separate the eggs, placing the yolks in one bowl and the whites in another. Make sure there is no trace of yolk in the whites, as even a little fat can prevent them from whipping properly.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together the egg yolks, ½ cup of the granulated sugar, vegetable oil, milk, vanilla extract, and lemon zest. Whisk until smooth and well combined.
Gradually add the sifted dry ingredients into the wet mixture, stirring gently until fully incorporated. Be careful not to overmix!
Step 3: Whip the Egg Whites
Using a stand mixer or hand mixer, beat the egg whites on medium speed until they become frothy. Add the cream of tartar, then increase the speed to high. Slowly add the remaining ¼ cup of granulated sugar, one tablespoon at a time, while continuing to beat. Whip until stiff peaks form—this means the egg whites should hold their shape when the beaters are lifted.
Step 4: Fold the Egg Whites into the Batter
Take one-third of the whipped egg whites and gently fold them into the cake batter using a spatula. This helps lighten the mixture. Then, carefully fold in the remaining egg whites, being gentle to avoid deflating the batter. Stop mixing once the egg whites are fully incorporated.
Step 5: Add the Blueberries
Toss the blueberries with a teaspoon of flour to prevent them from sinking to the bottom of the cake. Gently fold them into the batter.
Step 6: Bake the Cake
Pour the batter into the un-greased chiffon cake pan. Smooth the top with a spatula, then bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Cool the Cake
Once baked, immediately invert the cake pan upside down over a wire rack or bottle. Let the cake cool completely in the pan—this prevents it from collapsing.
Once cooled, run a knife around the edges of the pan to release the cake. Carefully remove and place it on a serving plate.
Step 8: Make the Glaze (Optional)
For a simple glaze, whisk together powdered sugar, milk (or lemon juice), and vanilla extract until smooth. Drizzle over the cooled cake. Garnish with extra blueberries for a fresh, elegant touch.
Notes
- This cake pairs beautifully with a light whipped cream frosting or a dusting of powdered sugar if you prefer a more delicate finish.
- If you don’t have cake flour, you can make your own by replacing 2 tablespoons of all-purpose flour with cornstarch for every cup of flour.
- You can swap fresh blueberries for frozen, but make sure to thaw and drain them well to avoid excess moisture in the batter.