If you’re searching for a dessert that feels like biting into a cloud dotted with fresh fruit, the Blueberry Chiffon Cake is a must-try! This ethereal cake captures the burst of juicy blueberries in each bite, paired with a light and airy crumb. It’s perfect for summer gatherings, teatimes, or any occasion where brightness and flavor are in order. From its beautiful purple-tinted speckles to its irresistible lift, let’s just say the Blueberry Chiffon Cake deserves a place in every baker’s repertoire.
Ingredients You’ll Need
Ingredients You’ll Need
This recipe comes together with a handful of staple ingredients that make all the difference. Each one works together to build the unique flavor, tender crumb, and eye-catching look that defines a classic Blueberry Chiffon Cake.
- Cake flour: Gives your cake a soft, delicate texture and helps it rise beautifully.
- Granulated sugar: Sweetens and helps stabilize both the batter and meringue, creating that sublime lightness.
- Baking powder: Lifts the cake for extra fluffiness.
- Salt: Enhances the flavors and keeps the cake from tasting flat.
- Eggs (separated): Yolks give richness, while whipped whites make the cake airy and tall.
- Canola oil: Adds moisture without weighing the cake down.
- Water: Keeps the crumb tender and light.
- Lemon juice: Brightens flavors and adds a hint of citrus that pairs perfectly with blueberries.
- Vanilla extract: Rounds out the flavor with classic warmth.
- Fresh or frozen blueberries: Provide pops of juicy freshness in every slice; frozen berries are fine, just add them straight from the freezer.
- Cream of tartar: Essential for stabilizing the whipped egg whites.
How to Make Blueberry Chiffon Cake
Step 1: Prepare Your Oven and Pan
Preheat your oven to 325°F (163°C). Grab an ungreased 10-inch tube pan — this is crucial! The batter will need to cling to the sides of the pan for a sky-high, fluffy rise. If you grease the pan, your Blueberry Chiffon Cake might collapse, so skip this step.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the cake flour, 3/4 cup of the sugar, baking powder, and salt. Blending your dry ingredients first ensures everything is evenly distributed and gives a beautifully even texture to the finished cake.
Step 3: Combine Wet Ingredients
In a separate bowl, whisk the egg yolks, canola oil, water, lemon juice, and vanilla extract until everything is silky-smooth and combined. This mix gives the cake both richness and a light tang that makes blueberries really pop.
Step 4: Make the Batter
Add your wet ingredients into the bowl with your flour mixture. Gently whisk until you have a smooth, lump-free batter. Now, lightly fold in your blueberries. Be careful not to crush them — gentle folding keeps the cake’s tender crumb intact while giving fabulous bursts of blueberry in every slice.
Step 5: Whip the Egg Whites
In a clean bowl, beat your egg whites with the cream of tartar until soft peaks start to form. Gradually add the remaining 1/4 cup of sugar, then keep beating until you reach stiff, glossy peaks. This airy meringue is the backbone of that classic Blueberry Chiffon Cake texture.
Step 6: Fold in the Meringue
Carefully fold the whipped egg whites into your batter in three additions. Use a gentle hand here — the goal is to keep all that beautiful air you worked into the meringue. Stop folding as soon as it’s mostly incorporated to avoid losing volume.
Step 7: Bake and Cool Upside Down
Pour your batter into the ungreased tube pan and level it gently. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. The magic step: as soon as the cake comes out of the oven, invert the pan and let it cool completely upside down for at least an hour. This keeps your Blueberry Chiffon Cake light and lofty.
Step 8: Unmold and Serve
Once fully cooled, run a sharp knife around the edges and center tube to release the cake. Let your masterpiece rest on a plate or stand, ready to steal the show!
How to Serve Blueberry Chiffon Cake
Garnishes
Nothing transforms a slice of Blueberry Chiffon Cake like the right finishing touches. Try dusting the top with powdered sugar, a swirl of softly whipped cream, or a scattering of extra fresh blueberries for a picture-perfect dessert table showpiece.
Side Dishes
For complementary flavors, serve slices alongside a bowl of lemon sorbet, fresh berries, or a spoonful of tangy Greek yogurt. A hot cup of tea, cold glass of milk, or even a flute of sparkling wine would be dreamy as well!
Creative Ways to Present
Get playful with your plating! Cut the Blueberry Chiffon Cake into cubes for a dreamy trifle layered with berries and cream, or drizzle slices with blueberry sauce. Mini individual cakes made with a muffin tin also make for perfect single-serve treats on a dessert platter.
Make Ahead and Storage
Storing Leftovers
Keep your Blueberry Chiffon Cake covered at room temperature for up to two days, or in the fridge for up to five days. Store in an airtight container to help retain its moisture and airy texture.
Freezing
Yes, you can freeze Blueberry Chiffon Cake! Wrap slices tightly in plastic wrap and pop them into a freezer bag. They’ll keep for up to three months — just thaw at room temperature for a couple of hours before serving.
Reheating
Chiffon cake is best enjoyed at room temperature. If you want to gently warm a slice, zap it in the microwave for just 5 to 10 seconds, or pop it in a 300°F oven for about 5 minutes. This helps revive that fresh-from-the-oven tenderness.
FAQs
Can I use frozen blueberries in Blueberry Chiffon Cake?
Absolutely! Just add them straight from the freezer into the batter to prevent bleeding. They’ll bake up juicy and delicious, and keep your cake looking beautifully speckled without turning the crumb blue.
Why does the pan need to be ungreased?
An ungreased tube pan is essential for the Blueberry Chiffon Cake since the batter needs to cling to the sides as it rises. If the pan is greased, the cake will slip down and lose its lofty lift and delicate, fluffy crumb.
Can I use all-purpose flour instead of cake flour?
Cake flour is what gives this cake its signature lightness, but if you don’t have it on hand, you can use all-purpose flour — just remove two tablespoons from every cup and replace with cornstarch for a similar effect.
How do I know if my egg whites are at stiff peaks?
When you lift your beaters out of the bowl, the peaks should stand straight up and not curl over. The meringue will also be glossy and smooth. This gives you the perfect airy lift in Blueberry Chiffon Cake!
Can I make this cake gluten free?
You can experiment with a gluten-free cake flour blend, but bear in mind the structure and rise may be a bit different. It’s best to choose a blend that specifically says it’s for chiffon or sponge cakes for the most successful results.
Final Thoughts
Every baker should experience the joy of making a Blueberry Chiffon Cake at least once. There’s something magical about how simple ingredients come together for a dessert that feels so elegant and so gratifying. Gather your berries and a bit of courage — you’re in for a treat that’s as impressive as it is irresistible!
Print
Blueberry Chiffon Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Blueberry Chiffon Cake is a light and airy dessert bursting with fresh blueberries. Perfect for any occasion, this sponge cake is a delightful treat that is sure to impress your guests.
Ingredients
Dry Ingredients:
- 1 1/2 cups cake flour, sifted
- 1 cup granulated sugar, divided
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 7 large eggs, separated
- 1/2 cup canola oil
- 1/2 cup water
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Additional:
- 1 1/2 cups fresh or frozen blueberries
- 1/2 teaspoon cream of tartar
Instructions
- Preheat Oven: Preheat oven to 325°F (163°C).
- Prepare Dry Ingredients: Whisk cake flour, 3/4 cup sugar, baking powder, and salt in a large bowl.
- Mix Wet Ingredients: In another bowl, combine egg yolks, oil, water, lemon juice, and vanilla extract.
- Combine Wet and Dry: Mix wet ingredients into dry ingredients until smooth. Fold in blueberries.
- Whip Egg Whites: In a clean bowl, beat egg whites and cream of tartar until stiff peaks form.
- Combine Batter: Gently fold egg whites into batter. Pour into tube pan.
- Bake: Bake for 50-60 minutes until a toothpick comes out clean.
- Cool: Invert pan and cool upside down for 1 hour. Release cake from pan.
Notes
- Do not grease the pan for proper rise.
- Use frozen blueberries straight from the freezer to prevent bleeding.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 18g
- Sodium: 140mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
