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Blueberry Chiffon Cake

Dreamy Blueberry Chiffon Cake: Light, Fluffy Delight!

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Experience the bliss of Blueberry Chiffon Cake, an airy dessert bursting with homemade blueberry compote and creamy frosting.
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Prep Time 30 minutes
Cook Time 27 minutes
Cooling Time 15 minutes
Total Time 1 hour 12 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Blueberry Compote
  • 2 cups Frozen Blueberries Star ingredient
  • 1 cup Granulated Sugar For sweetness
  • 1/2 cup Water
For the Chiffon Cake
  • 5 large Eggs (room temperature) Separately for whites and yolks
  • 1 teaspoon Cream of Tartar For stabilizing egg whites
  • 1 cup Milk Dairy or non-dairy
  • 1/2 cup Light-Tasting Oil Canola, avocado, etc.
  • 1 teaspoon Vanilla Extract For flavor
  • 1 1/2 cups Cake Flour Crucial for fluffiness
  • 1 tablespoon Baking Powder For leavening
For the Whipped Cream Frosting
  • 2 cups Whipping Cream/Heavy Cream Chilled
  • 1/2 cup Powdered Sugar
For Decoration
  • 1 cup Fresh/thawed Blueberries For garnish
  • 2 sprigs Thyme Optional for garnish

Equipment

  • Medium saucepan
  • Mixing bowls
  • Hand Mixer
  • Rubber Spatula
  • 3 (6-inch) round cake pans

Method
 

Prepare Blueberry Compote
  1. Combine frozen blueberries, granulated sugar, and water in a medium saucepan. Simmer for 10-15 minutes until thickened.
Preheat Oven
  1. Preheat your oven to 350°F (175°C) and prepare the cake pans.
Prepare Egg Mixtures
  1. Beat egg whites with cream of tartar, then add sugar until stiff peaks form. Whisk egg yolks, milk, oil, and vanilla, sifting in flour and baking powder.
Combine
  1. Gently fold meringue into egg yolk mix in thirds until uniform.
Fill Pans
  1. Divide batter between pans, tap gently to eliminate air bubbles.
Bake
  1. Bake for 25-27 minutes until lightly golden. Cool upside down for 15 minutes.
Release Cakes
  1. Carefully remove cakes from pans, peeling off parchment.
Make Whipped Cream
  1. Beat chilled cream, powdered sugar, blueberry compote, and vanilla until stiff peaks form.
Assemble the Cake
  1. Layer cake, spreading whipped cream and compote between layers, apply crumb coat around the cake.
Decorate
  1. Frost with remaining whipped cream and garnish with blueberries and thyme.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 40gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 55mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Using room temperature eggs enhances fluffiness. Fold gently to maintain air bubbles. Cool upside down to keep structure.

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