This fluffy Blueberry Chiffon Cake: A Sweet Delight to Savor comes together in about 45 minutes and is baked for a quick dessert that your family will love! Switch up the blueberries for whatever fruit you have on hand, or, hey, use this recipe as a perfect opportunity to clean out the fridge of odds and ends. Trust me, your taste buds will thank you!
Ingredient Breakdown
- 120 g Granulated Sugar
- 5 Large Eggs
- ¼ teaspoon Cream of Tartar
- 80 g Milk
- 50 g Light-tasting Oil
- 1 teaspoon Vanilla Extract
- 100 g Cake Flour
- 1 teaspoon Baking Powder
- Frozen Blueberries
- 50 g Granulated Sugar (for blueberry sauce)
- Water
- 400 g Whipped Cream
- 30 g Powdered Sugar
- Fresh or Thawed Blueberries (for garnish)
- Sprigs of Thyme (optional for garnish)
Let’s Get Cooking!
Preheat the Oven : Start by preheating your oven to 325°F (160°C). Grease and flour a 9-inch round cake pan, or if you have parchment paper, line the bottom for easy removal later! You don’t want that pretty cake getting stuck, right?
Prepare the Blueberry Sauce : In a small saucepan, mix your frozen blueberries, 50 g sugar, and a splash of water over medium heat. Stir occasionally until the blueberries break down into a saucy goodness (about 5 minutes). You want it to be thick but still pourable. Set it aside to cool.
Separate the Eggs : In two large mixing bowls, separate the egg whites and yolks. It’s crucial to do this carefully, no yolk should sneak into the whites! The yolks go into one bowl, while the whites get the other.
Whisk the Egg Yolks : Beat the yolks with your granulated sugar until the mixture is pale and creamy, this usually takes about 5 minutes. Pro tip: Use a hand mixer for ease! Once combined, stir in the milk, oil, vanilla extract, and blueberry sauce until smooth.
Mix the Dry Ingredients : In a separate bowl, whisk together the cake flour, baking powder, and cream of tartar. Gradually mix this dry goodness into the wet mixture, folding gently until combined.
Beat Those Egg Whites : In your second bowl, add a couple pinches of salt to the egg whites and whip them until stiff peaks form, this usually takes around 4-5 minutes. You want them glossy and ready to give our cake some amazing height, trust me.
Fold It All Together : Gently fold the egg whites into the batter. This step is super important, so be gentle! You want to keep that air in. A couple of folds, and you’re good to go!
Pour and Bake : Pour the mixture into your prepared cake pan. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean. Your kitchen is going to smell heavenly, just wait!
Cool and Whip : Once baked, let it cool in the pan for about 10 minutes before transferring it to a wire rack. Let it cool completely before whipping your heavy cream with the powdered sugar until peaks form
Serve and Garnish : Slice the cooled cake, serve it up, and top with whipped cream and those lovely fresh blueberries. Sprinkle a few thyme leaves for that chef’s touch if you’re feeling fancy.
Why I Love This Recipe
I can’t tell you how many times this Fluffy Blueberry Chiffon Cake has saved my weeknight dinner parties! It’s my go-to dessert because, honestly, who doesn’t love a light, airy cake topped with fluffy whipped cream? And the best part is that it’s so versatile, you can use whatever fruit you have lying around. Pineapple? Sure! Peaches? Count me in! It’s all about what you’ve got on hand, and I’m a real sucker for recipes that can adapt!
If you loved this Fluffy Blueberry Chiffon Cake, be sure to check out my Chai Spiced Cheesecake Bars, my Irish Apple Cake with Custard Sauce, or my Crispy Chinese Scallion Pancakes!
Why This Recipe Works
Quick & Easy
This recipe comes together in under 45 minutes, so you can whip up a stunning dessert without sacrificing your valuable time in the kitchen. It’s perfect for busy weeknights or when unexpected guests arrive!
Customizable
One of my favorite things about this cake is how adaptable it is. You can switch out blueberries for any seasonal fruit, and it’ll work like a charm! Think strawberries in the summer or apples in the fall, endless possibilities.
Crowd-Pleaser
This cake is a true showstopper, a delightful mix of flavors and textures. From the fluffy cake to the sweet blueberry sauce, you’ll impress everyone at your gathering or, let’s be real, just feed your family something they’ll rave about!
Comfort Food Vibes
There’s something soothing about a slice of cake. With its lightness and blueberries, it’s so satisfying without feeling heavy. Perfect for when you want something sweet but don’t want to feel weighed down.
Serving and Storage
How to Serve This Cake
You can serve this Fluffy Blueberry Chiffon Cake as is, or go all out with some fresh whipped cream and extra blueberries on top. It’s perfect for a family gathering, and everyone will be happy!
Storage
This cake can be stored in the refrigerator for up to 3 days. Just make sure to cover it well or store it in an airtight container to keep it fresh.
Reheating Instructions
If you love it warm, pop a slice in the microwave for about 15-20 seconds, amazing!
Freezer Friendly?
Yes! You can freeze this cake once it’s baked and cooled. Just wrap it tightly with plastic wrap and again with aluminum foil. It’ll keep well for up to 3 months. When you’re ready to enjoy it, let it thaw in the fridge overnight before serving.
There you have it, the perfect recipe for a Fluffy Blueberry Chiffon Cake that’s a sweet delight to savor! Now go on, make it today and treat your family to something truly wonderful. You’ll get all the hugs and compliments, and trust me, it’s totally worth it! Enjoy! Join us in Pinterest for more Recipes!
Fluffy Blueberry Chiffon Cake
Ingredients
Method
- Preheat your oven to 325°F (160°C) and grease and flour a 9-inch round cake pan.
- In a saucepan, cook frozen blueberries, 50 g sugar, and a splash of water over medium heat until thick.
- Separate the egg whites and yolks into two bowls, ensuring no yolk gets into the whites.
- Whisk the egg yolks with granulated sugar until pale and creamy, then stir in milk, oil, vanilla extract, and blueberry sauce.
- In another bowl, whisk together cake flour, baking powder, and cream of tartar, then fold into the wet mixture.
- Whip the egg whites with a pinch of salt until stiff peaks form, then gently fold into the batter.
- Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cool, whip heavy cream with powdered sugar until peaks form.
- Slice the cooled cake and top with whipped cream and fresh blueberries. Add thyme sprigs for garnish if desired.