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Merry

Blueberry Chiffon Cake Recipe is a must-try dessert!

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!
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 8 -10 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. 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.
  2. Mix the Wet Ingredients: In another bowl, whisk egg yolks, mashed blueberries, vegetable oil, milk, vanilla extract, and lemon zest until smooth.
  3. 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.
  4. Combine Batter & Meringue: Gently fold the egg white mixture into the cake batter using a spatula, being careful not to deflate the mixture.
  5. 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.
  6. 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.

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