Go Back
Print

Fluffy Blueberry Chiffon Cake - jesslovescooking

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 8 pieces
Calories 420
A light and airy blueberry chiffon cake that combines fresh blueberries with a delicate sponge, topped with whipped cream and blueberry compote for a delightful treat.

Ingredients

Blueberry Filling

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

Cake Batter

  • 5 large eggs, at room temperature
  • 0.25 tsp cream of tartar
  • 120 g granulated sugar
  • 80 g milk (dairy or non-dairy)
  • 50 g neutral oil (such as canola or avocado oil)
  • 1 tsp vanilla extract
  • 100 g cake flour
  • 1 tsp baking powder

Whipped Cream Topping

  • 400 g heavy whipping cream or whipped cream
  • 30 g powdered sugar
  • 3 tbsp blueberry compote (prepared above)
  • 1 tsp vanilla extract

Garnish & Decoration

  • Fresh or defrosted blueberries blueberries (for garnish)
  • Thyme sprigs thyme sprigs (for garnish)

Instructions 

  • Prepare blueberry filling by simmering blueberries, sugar, and water until thickened; set aside.
  • Whisk eggs and cream of tartar, then gradually add sugar, milk, oil, and vanilla; fold in sifted cake flour and baking powder to make batter.
  • Gently fold blueberry filling into batter, then pour into a prepared cake pan and bake at 170°C (340°F) for 45 minutes.
  • Allow cake to cool, then top with whipped cream mixed with powdered sugar and blueberry compote.
  • Garnish with fresh blueberries and thyme sprigs before serving.

Notes

Ensure eggs are at room temperature for best volume.
Calories: 420kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: Blueberry