Blueberry Chiffon Cake Recipe offers a light, tender cake infused with vibrant blueberry flavor and crowned with creamy sweetness.
This delicious creation delivers soft texture, bright fruit notes, and a satisfying balance of cream and berry. I made this Blueberry Chiffon Cake Recipe because the colour, technique, and flavor inspired me after watching it prepared in a bakery video.
I will now show up and show step by step about this Blueberry Chiffon Cake Recipe.
Why We Love This Blueberry Chiffon Cake Recipe?
We love this Blueberry Chiffon Cake Recipe because the texture stays soft and airy while the blueberry flavor remains bright and satisfying.
Every slice carries a gentle sweetness and a light lift that feels refreshing. The cake brings a comforting blend of fruit and cream that tastes inviting and memorable.
This recipe also creates a beautiful presentation that draws attention and adds joy to any table. Each bite delivers a smooth balance that keeps everyone reaching for more.
How To Prepare Blueberry Chiffon Cake Recipe?
Recipe Overview
Preparation Time: 25 minutes
Cooking Time: 50 minutes
Cooling & Assembly Time: 1 hour
Total Time: 2 hours 15 minutes
Course: Dessert
Cuisine: Western / American
Yield: 8 servings
Kitchen Utensils
- 8-inch chiffon pan (ungreased)
- Mixing bowls
- Electric mixer or stand mixer
- Rubber spatula
- Whisk
- Saucepan
- Sieve/strainer
- Offset spatula (for frosting)
- Cooling rack
Ingredient
For The Chiffon Cake
- 6 large eggs, separated
- 120 g granulated sugar (divided)
- 112 g whole milk
- 105 g cake flour, sifted
- 82 g neutral oil (such as canola or vegetable oil)
- 4 oz freeze dried blueberries, finely ground into powder
For The Blueberry Filling
- 454 g frozen blueberries
- 50 g granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 tablespoon lemon juice
For The Whipped Cream
- 240 ml (1 cup) cold heavy whipping cream
- 2 tablespoons granulated or confectioners’ sugar
- ½ teaspoon pure vanilla extract
How To Make Blueberry Chiffon Cake Recipe?
1. Prepare The Blueberry Powder
Grind the freeze dried blueberries in a blender or food processor until they turn into a fine, even powder. Set it aside.
2. Separate The Eggs
Put the egg whites in one clean bowl and the yolks in another. Make sure the whites stay completely free of any yolk.
3. Make The Yolk Mixture
Whisk the yolks with the oil and milk until smooth. Add the cake flour and the blueberry powder, stirring gently until the batter is silky and free of lumps.
4. Start The Meringue
Beat the egg whites on medium speed until they start to look foamy. Add the sugar little by little.
5. Whip To Medium Stiff Peaks
Keep beating until the whites become glossy and hold their shape, with the tips bending just slightly.
6. Fold Everything Together
Scoop a third of the meringue into the yolk batter and fold carefully. Add the rest in two more additions, folding slowly so the batter stays airy.
7. Bake The Cake
Pour the batter into an unreleased 8-inch chiffon pan. Bake at 325°F (165°C) for about 50–55 minutes, or until a toothpick comes out clean.
8. Cool It Upside Down
Turn the pan upside down right after baking rest it on a bottle or cooling rack and let the cake cool completely before removing it. This keeps it from collapsing.
9. Make The Blueberry Filling
Cook the blueberries, sugar, and lemon juice together over medium heat. Mix the cornstarch with water, then stir it into the berries. Cook until it thickens, then let it cool fully.
10. Assemble The Cake
Whip the cream with sugar and vanilla until it holds medium peaks. Slice the cooled chiffon cake in half horizontally. Spread the blueberry filling and a bit of whipped cream in the middle. Replace the top layer, frost the outside with the remaining cream, and decorate however you like.
Nutrition Facts Per Serving
| Nutrition | Amounts |
|---|---|
| Calories | 310 |
| Fat | 15 g |
| Carbohydrates | 40 g |
| Protein | 5 g |
| Fiber | 2 g |
| Sugar | 28 g |
Blueberry Chiffon Cake Recipe
Blueberry Chiffon Cake Recipe brings together a soft, cloud like texture and a vibrant burst of blueberry flavor in every slice.
This recipe blends airy whipped egg whites with blueberry powder for natural colour and depth, then layers the cake with a bright, juicy blueberry filling and smooth whipped cream.
The main speciality lies in its light structure combined with a strong, authentic berry taste, creating a dessert that feels delicate yet flavourful.
Each component works together to highlight the freshness and sweetness of blueberries beautifully.
Amazing Serving Ideas
1. Top slices with a drizzle of blueberry coulis for extra fruity sweetness.
2. Add a few fresh mint leaves on each slice for a refreshing aroma and visual appeal.
3. Serve alongside a scoop of vanilla or lemon ice cream for a creamy contrast.
4. Dust the cake lightly with powdered sugar to create an elegant, simple finish.
5. Garnish with toasted almond slivers for a subtle crunch and nutty flavor.
Expert Tips
● Fold the meringue into the batter slowly and gently to keep the structure tall and airy.
● Grind freeze dried blueberries into a very fine powder; this ensures even colour and smooth texture.
● Use an unreleased tube pan so the batter can cling to the sides and rise evenly.
● Invert the cake immediately after baking to prevent collapse and maintain its soft, spongy lift.
● Allow the blueberry filling to cool completely before assembling to preserve the cake’s fluffiness.
Best Variations
➢ Add lemon zest to the batter to enhance the blueberry flavor and add a refreshing citrus note.
➢ Swirl cream cheese into the blueberry filling for a richer, tangy layer inside the cake.
➢ Replace half of the milk with coconut milk to give the cake a subtle tropical flavor.
➢ Fold in white chocolate chips to create small pockets of sweet, creamy bursts throughout the cake.
➢ Use a mix of fresh raspberries and blueberries in the filling to add colour contrast and a tart sweet flavor combination.
Healthy Nutrition Benefits
Blueberry Chiffon Cake Recipe offers lighter enjoyment compared to many dense desserts because the batter relies on whipped egg whites for lift instead of heavy butter.
Blueberries contribute natural antioxidants, vitamin C, and fiber that support overall wellness. The fruit filling provides a source of phytonutrients known for supporting cell health.
Using a moderate amount of oil keeps the texture soft while reducing saturated fat. A balanced slice brings gentle sweetness, a tender crumb, and nourishing elements from the blueberries themselves.
How To Store Leftovers Blueberry Chiffon Cake Recipe?
Leftover Blueberry Chiffon Cake Recipe stays fresh longer if stored in an airtight container. Keep the cake in the refrigerator to maintain the whipped cream and fruit filling.
Covering the cake prevents it from absorbing other flavours and keeps the texture soft. For extended storage, slices can be wrapped tightly in plastic wrap and placed in the freezer.
Thaw chilled slices gently before serving to enjoy the light, tender texture.
Frequently Asked Questions
Can I Use Fresh Blueberries Instead Of Frozen Or Freeze Dried?
Fresh blueberries can be used, but they may release more moisture, slightly affecting the cake’s texture.
Do I Need A Special Pan For Chiffon Cake?
A tube or chiffon pan is ideal because it supports the delicate batter while baking.
Can I Make This Cake Without Eggs?
Eggs are essential for the airy texture, so skipping them will change the structure significantly.
Is It Possible To Make A Gluten Free Version?
Yes, substitute cake flour with a gluten free flour blend, but texture may be slightly different.
Conclusion
This Blueberry Chiffon Cake Recipe became an easy and enjoyable success, giving me a light, flavourful dessert that felt rewarding to create.
I hope you feel inspired to try this simple and delicious Blueberry Chiffon Cake Recipe in your own kitchen. You will soon make it with confidence, enjoy every bite, and share your thoughts about how delicious it turned out after you bake it.
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Blueberry Chiffon Cake Recipe
Equipment
- 8-inch chiffon pan (ungreased)
- Mixing bowls
- Electric mixer or stand mixer
- Rubber spatula
- Whisk
- Saucepan
- Sieve/strainer
- Offset spatula (for frosting)
- Cooling rack
Ingredients
For The Chiffon Cake
- 6 large eggs separated
- 120 g granulated sugar divided
- 112 g whole milk
- 105 g cake flour sifted
- 82 g neutral oil such as canola or vegetable oil
- 4 oz freeze dried blueberries finely ground into powder
For The Blueberry Filling
- 454 g frozen blueberries
- 50 g granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 tablespoon lemon juice
For The Whipped Cream
- 240 ml 1 cup cold heavy whipping cream
- 2 tablespoons granulated or confectioners’ sugar
- ½ teaspoon pure vanilla extract
Instructions
Prepare The Blueberry Powder
- Grind the freeze dried blueberries in a blender or food processor until they turn into a fine, even powder. Set it aside.
Separate The Eggs
- Put the egg whites in one clean bowl and the yolks in another. Make sure the whites stay completely free of any yolk.
Make The Yolk Mixture
- Whisk the yolks with the oil and milk until smooth. Add the cake flour and the blueberry powder, stirring gently until the batter is silky and free of lumps.
Start The Meringue
- Beat the egg whites on medium speed until they start to look foamy. Add the sugar little by little.
Whip To Medium Stiff Peaks
- Keep beating until the whites become glossy and hold their shape, with the tips bending just slightly.
Fold Everything Together
- Scoop a third of the meringue into the yolk batter and fold carefully. Add the rest in two more additions, folding slowly so the batter stays airy.
Bake The Cake
- Pour the batter into an unreleased 8-inch chiffon pan. Bake at 325°F (165°C) for about 50–55 minutes, or until a toothpick comes out clean.
Cool It Upside Down
- Turn the pan upside down right after baking rest it on a bottle or cooling rack and let the cake cool completely before removing it. This keeps it from collapsing.
Make The Blueberry Filling
- Cook the blueberries, sugar, and lemon juice together over medium heat. Mix the cornstarch with water, then stir it into the berries. Cook until it thickens, then let it cool fully.
Assemble The Cake
- Whip the cream with sugar and vanilla until it holds medium peaks. Slice the cooled chiffon cake in half horizontally. Spread the blueberry filling and a bit of whipped cream in the middle. Replace the top layer, frost the outside with the remaining cream, and decorate however you like.
Notes
Nutrition Facts
Calories: 310 | Fat: 15 g | Carbohydrates: 40 g | Protein: 5 g | Fiber: 2 g | Sugar: 28 g“Hi, I’m Samia, a passionate recipe creator with 5 years of experience in crafting delicious, unique dishes. My love for cooking has led me to explore a variety of cuisines, combining flavors to create memorable meals for every occasion. Whether it’s a simple weeknight dinner or an elaborate feast, I believe in making every dish special. Join me on my culinary journey as I share easy-to-follow recipes and tips that will inspire your cooking and bring joy to your kitchen!”