Description
Light, airy, and bursting with fresh blueberry flavor, this Blueberry Chiffon Cake is the perfect dessert for any occasion. Made with a delicate sponge-like texture, a hint of citrus, and juicy blueberries, this cake is both refreshing and indulgent. Serve it with a dusting of powdered sugar or a dollop of whipped cream for an elegant treat!
Ingredients
Cake Batter:
- 1 ½ cups cake flour
- 1 cup granulated sugar (divided)
- 1 teaspoon baking powder
- ½ teaspoon salt
- 5 large eggs (separated)
- ½ cup fresh blueberries (mashed)
- ¼ cup vegetable oil
- ¼ cup milk
- 1 teaspoon vanilla extract
- ½ teaspoon lemon zest
- ¼ teaspoon cream of tartar
For Garnish (Optional):
- Powdered sugar
- Fresh blueberries
- Whipped cream
Instructions
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Preheat Oven & Prepare Ingredients: Preheat oven to 325°F (163°C). In a bowl, whisk together cake flour, half of the sugar, baking powder, and salt.
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Mix the Wet Ingredients: In another bowl, whisk egg yolks, mashed blueberries, vegetable oil, milk, vanilla extract, and lemon zest until smooth.
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Make the Meringue: In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add the remaining sugar and continue beating until stiff peaks form.
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Combine Batter & Meringue: Gently fold the egg white mixture into the cake batter using a spatula, being careful not to deflate the mixture.
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Bake the Cake: Pour batter into an ungreased 9-inch tube pan and bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
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Cool & Serve: Invert the cake pan and let it cool completely before removing. Dust with powdered sugar and garnish with fresh blueberries or whipped cream.
Notes
- For a stronger blueberry flavor, replace some of the milk with blueberry puree.
- Be gentle when folding the egg whites into the batter to keep the cake light and fluffy.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American