Blueberry Chiffon Cake Recipe
Blueberry Chiffon Cake Recipe features a light, airy texture from whipped egg whites and a soft, tender crumb. Ground freeze dried blueberries and a juicy fruit filling add vibrant flavor and natural sweetness. Topped with lightly sweetened whipped cream, the cake balances delicate structure with fruity richness. Each slice delivers a refreshing, elegant dessert experience.
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.