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Blueberry Chiffon Cake Recipe

★★★★★

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

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.

Ingredients

Scale

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

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

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Find it online: https://bitesbyolivia.com/blueberry-chiffon-cake-recipe/