Blueberry Chiffon Cake Recipe

Introduction

This blueberry chiffon cake features light, airy cake layers paired with homemade blueberry compote and blueberry whipped cream frosting. Made entirely with frozen blueberries, it offers a naturally beautiful color and fresh, fruity flavor that’s perfect for any occasion.

Ingredients

• 400 g frozen blueberries
• 50 g granulated sugar (for compote)
• 50 g water
• 5 large eggs (room temperature)
• 1/4 teaspoon cream of tartar
• 120 g granulated sugar (for meringue)
• 80 g milk (dairy or non-dairy)
• 50 g light-tasting oil (e.g. canola oil, avocado oil)
• 1 teaspoon vanilla extract (for cake)
• 100 g cake flour
• 1 teaspoon baking powder
• 400 g whipped cream or heavy cream
• 30 g powdered sugar
• 3 tablespoons blueberry compote (from above)
• 1 teaspoon vanilla extract (for whipped cream)
• Fresh or thawed blueberries (optional, for decoration)
• Sprigs of thyme (optional, for decoration)

Instructions

1. Step 1: In a small pot, combine frozen blueberries, 50 g granulated sugar, and water. Cover and bring to a simmer.
2. Step 2: Uncover and simmer, stirring occasionally, until thick and jammy, about 10-15 minutes. Transfer to a bowl and cool completely to make the blueberry compote.
3. Step 3: Preheat oven to 350°F. Line three 6-inch round cake pans with parchment paper rounds on the bottoms only. Set aside.
4. Step 4: Separate egg whites and yolks into two bowls, keeping yolks free of whites. Set yolks aside.
5. Step 5: Add cream of tartar to egg whites. Using an electric mixer on low, beat until frothy.
6. Step 6: Gradually add 120 g sugar to egg whites, mixing well between additions. Beat until stiff peaks form.
7. Step 7: Mix the egg yolks with milk, oil, and 1 teaspoon vanilla extract until combined.
8. Step 8: Sift cake flour and baking powder into the yolk mixture. Stir until smooth and no lumps remain.
9. Step 9: Fold one-third of the meringue into the yolk mixture gently to lighten it. Then fold in the remaining meringue until fully combined with no streaks.
10. Step 10: Divide batter evenly among the pans (about 185-200 g each). Tap pans on the counter to remove air bubbles.
11. Step 11: Bake for 25-27 minutes until tops are lightly golden. Immediately invert pans onto a wire rack and cool completely.
12. Step 12: Once cool, run a spatula around cake edges and remove cakes from pans. Peel off parchment paper.
13. Step 13: In a large bowl, whip cream with powdered sugar, blueberry compote, and vanilla extract until stiff peaks form.
14. Step 14: On a cake turntable, place the first cake layer. Spread a layer of blueberry whipped cream, then add a spoonful of blueberry compote on top. Repeat with remaining layers.
15. Step 15: Apply a thin crumb coat of whipped cream around the cake and chill for 10 minutes (optional) to set.
16. Step 16: Cover the cake with a final thick coat of whipped cream. Smooth with a bench scraper and decorate with fresh blueberries and thyme sprigs if desired.

Tips & Variations

• Use room temperature eggs for better volume when whipping the egg whites.
• If you prefer a tangier cream, swirl in a teaspoon of lemon juice into the whipped cream before frosting.
• Substitute light oil with melted coconut oil for a subtle tropical flavor.
• For a dairy-free version, use coconut or almond milk and coconut-based whipping cream.
• Chill the cake layers tightly wrapped before assembling to reduce crumbs and make frosting easier.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days. Keep it well covered to prevent the whipped cream from absorbing other odors. When ready to serve, allow the cake to sit at room temperature for 15-20 minutes for the best texture. Avoid freezing as whipped cream does not thaw well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh blueberries instead of frozen?

Yes, fresh blueberries can be used to make the compote. Just adjust the simmering time slightly if they release less liquid.

What if I don’t have cream of tartar?

If you don’t have cream of tartar, you can substitute with an equal amount of lemon juice or white vinegar to stabilize the egg whites while whipping.

Blueberry Chiffon Cake Recipe

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★★★★★

4.9 from 132 reviews

• Author: Olivia
• Total Time: 1 hour 15 minutes
• Yield: Three 6-inch cake layers (serves 8-10) 1x
• Diet: Vegetarian

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Description

This blueberry chiffon cake features light, airy layers of fluffy chiffon cake filled and frosted with a luscious homemade blueberry compote and whipped cream mixture, highlighting the natural color and sweetness of frozen blueberries. Perfect for a delightful dessert that combines fruity brightness with a soft texture.

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Ingredients

Scale 1x2x3x

Blueberry Compote

• 400 g frozen blueberries
• 50 g granulated sugar
• 50 g water

Chiffon Cake

• 5 large eggs (room temperature, separated)
• 1/4 teaspoon cream of tartar
• 120 g granulated sugar
• 80 g milk (dairy or non-dairy)
• 50 g light-tasting oil (e.g. canola oil, avocado oil)
• 1 teaspoon vanilla extract
• 100 g cake flour
• 1 teaspoon baking powder

Blueberry Whipped Cream

• 400 g whipped cream or heavy cream
• 30 g powdered sugar
• 3 tablespoons blueberry compote (from above)
• 1 teaspoon vanilla extract

Decoration (optional)

• Fresh or thawed blueberries
• Sprigs of thyme

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Instructions

1. Make Blueberry Compote: In a small pot, combine frozen blueberries, sugar, and water. Cover and bring to a simmer over medium heat. Once simmering, uncover and continue to cook gently, stirring occasionally, until the mixture thickens to a jam-like consistency as most water evaporates, about 10-15 minutes. Remove from heat and transfer to a bowl to cool completely.
2. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Line the bottoms of three 6-inch round cake pans with parchment paper rounds and set aside.
3. Separate Eggs: Carefully separate the egg whites and yolks into two clean large bowls, ensuring no yolk contaminates the whites. Set yolks aside.
4. Beat Egg Whites: Add cream of tartar to egg whites. Using an electric mixer on low speed, beat until frothy like cappuccino foam. Gradually add the 120 g sugar, one spoonful at a time, mixing well between additions. Continue beating until stiff peaks form—when lifted, the meringue stands in firm, pointed peaks with slight curl tips.
5. Prepare Egg Yolk Mixture: To the yolks, add milk, oil, and vanilla extract and mix until combined. Sift cake flour and baking powder over this mixture and blend until smooth and homogenous.
6. Fold Mixtures: Gently fold one-third of the whipped egg whites into the yolk batter using a spatula until mostly incorporated. Then fold in the remaining egg whites carefully until no streaks remain, scraping the bowl bottom and sides to incorporate all batter evenly.
7. Fill and Bake: Divide the batter evenly among the prepared pans (approximately 185-200 g per pan). Tap pans gently on the counter to release air bubbles. Bake for 25-27 minutes or until the cake tops turn light golden brown. Invert pans onto wire racks immediately to cool completely.
8. Release Cakes: Once cooled, run a spatula around the pan edges and gently invert cakes out. Peel off parchment paper from the cake layers carefully.
9. Make Blueberry Whipped Cream: In a large bowl, combine cream, powdered sugar, blueberry compote, and vanilla extract. Beat with an electric mixer until stiff peaks form for a fluffy, fruity frosting.
10. Assemble Cake: Place one cake layer on a turntable or serving plate. Spread a layer of blueberry whipped cream on top, then add a spoonful of blueberry compote in the center. Repeat layering with remaining cakes and fillings.
11. Frost Cake: Apply a thin crumb coat of whipped cream around the entire cake. Chill in the refrigerator for about 10 minutes to set the crumb coat slightly. Finish with a final layer of whipped cream and smooth with a bench scraper.
12. Decorate: Garnish the cake with fresh or thawed blueberries and optional sprigs of thyme for a fresh, elegant presentation.

Notes

• Ensure eggs are at room temperature for best volume when beating the egg whites.
• Use light-tasting oil like canola or avocado oil to avoid overpowering the delicate cake flavor.
• You can substitute dairy milk with non-dairy milk for a dairy-free version.
• Chilling the cake after crumb coating helps the frosting process but is optional if time is limited.
• Blueberry compote can be made in advance and stored in the refrigerator for up to 3 days.
• Use a gentle folding technique to preserve egg white air bubbles for a light chiffon texture.

• Prep Time: 25 minutes
• Cook Time: 27 minutes
• Category: Cake
• Method: Baking
• Cuisine: American

Keywords: Blueberry chiffon cake, blueberry compote, whipped cream frosting, fluffy chiffon cake, layered cake