Introduction

This Blueberry Chiffon Cake is a light and airy dessert that perfectly balances fluffy cake layers with a tangy blueberry compote and whipped cream. It’s a delightful treat for any occasion, bringing a fresh burst of blueberry flavor in every bite.

A tall round cake with three layers of soft yellow sponge separated by two thick layers of dark purple blueberry filling, all covered in a smooth, light purple frosting with small berry bits visible inside. The frosting wraps around the entire cake with a swirled pattern on top. The top is decorated with whole dark blueberries and small green herb sprigs. A slice is lifted, showing the neat layers clearly. The cake sits on a simple white plate against a white marbled surface, with soft greenery and warm wooden tones blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

400 g frozen blueberries
50 g granulated sugar (for compote)
50 g water
5 large eggs (room temperature)
1/4 teaspoon cream of tartar
120 g granulated sugar (for egg whites)
80 g milk (dairy or non-dairy)
50 g light-tasting oil (e.g. canola oil, avocado oil)
1 teaspoon vanilla extract (for batter)
100 g cake flour
1 teaspoon baking powder
400 g whipped cream or heavy cream
30 g powdered sugar
3 tablespoons blueberry compote (from above)
1 teaspoon vanilla extract (for whipped cream)
Fresh or thawed blueberries (optional, for decoration)
Sprigs of thyme (optional, for decoration)

Instructions

Step 1: Blueberry Compote – In a small pot, combine the frozen blueberries, 50 g granulated sugar, and 50 g water. Cover and bring to a simmer over medium heat.
Step 2: Thicken the compote by uncovering the pot and simmering, stirring occasionally, until most of the water has evaporated and the mixture is thick and jammy, about 10-15 minutes. Transfer to a small bowl and let cool completely.
Step 3: Preheat your oven to 350°F (175°C). Line the bottom of three 6-inch round pans with parchment paper and set aside.
Step 4: Separate the eggs into two large bowls, keeping yolks and whites separate. Set the yolks aside.
Step 5: To the egg whites, add cream of tartar and beat on low speed with a hand mixer until frothy.
Step 6: Gradually add 120 g granulated sugar, one spoonful at a time, continuing to beat until stiff peaks form.
Step 7: Mix the egg yolks with milk, oil, and 1 teaspoon vanilla extract until combined.
Step 8: Sift in the cake flour and baking powder into the yolk mixture, then mix gently until smooth.
Step 9: Fold one-third of the egg white meringue into the yolk batter using a spatula until mostly combined. Then fold in the remaining meringue carefully until no streaks remain.
Step 10: Divide the batter evenly among the prepared pans (about 185-200 g per pan). Tap the pans lightly on the counter to release large air bubbles.
Step 11: Bake for 25-27 minutes or until the tops turn lightly golden. Remove from oven, invert pans on a wire rack, and let cool completely.
Step 12: Once cooled, run an offset spatula around the edges and invert cakes out of the pans. Peel off the parchment paper.
Step 13: Blueberry Whipped Cream – In a large bowl, combine the whipping cream, powdered sugar, blueberry compote, and 1 teaspoon vanilla extract. Beat with a hand mixer until stiff peaks form.
Step 14: Assemble the cake by placing one layer on a cake turntable. Spread a layer of blueberry whipped cream evenly, then spread 3 tablespoons of blueberry compote over the cream. Repeat with the second layer, then top with the final cake layer.
Step 15: Apply a thin crumb coat of whipped cream over the cake and chill in the fridge for 10 minutes to set, if desired.
Step 16: Finish frosting the cake with the remaining whipped cream, smoothing with a bench scraper to remove excess.
Step 17: Decorate with fresh or thawed blueberries and sprigs of thyme, if using.

Tips & Variations

Use a light oil like canola or avocado to keep the cake moist without overpowering flavors.
If you prefer a less sweet compote, reduce the sugar when simmering blueberries.
For a dairy-free version, substitute milk and cream with coconut milk or other plant-based alternatives.
Ensure eggs are at room temperature for better volume when whipping.
Chilling the cake after crumb coating helps the final layer spread more easily.

Storage

Store the assembled cake in the refrigerator, covered loosely with plastic wrap or a cake dome, for up to 3 days. The whipped cream and fresh blueberries are best enjoyed fresh. Reheat is not recommended as the whipped cream will lose its texture.

How to Serve

A round cake with smooth, light purple frosting featuring small darker purple specks throughout, creating a soft texture. The top surface has a spiral pattern created by swirled frosting, decorated with a small ring of blueberries and tiny green herb sprigs evenly spaced near the edge. A few blueberries are also placed casually on the white cake stand around the base of the cake. The cake is sitting on a white marbled textured surface with a beige and white checkered cloth underneath the stand, and there are wooden cutting boards and green potted plants blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh blueberries instead of frozen?

Yes, fresh blueberries can be used for the compote. They may cook faster, so watch the simmering time closely to avoid over-thickening.

What can I substitute if I don’t have cake flour?

You can make your own cake flour substitute by combining 1 cup of all-purpose flour minus 2 tablespoons, then adding 2 tablespoons of cornstarch. Sift well before using to mimic the softness of cake flour.