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Blueberry Chiffon Cake Recipe

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4.4 from 85 reviews

This Blueberry Chiffon Cake is a light, airy dessert featuring layers of delicate chiffon cake infused with vanilla, paired perfectly with a rich blueberry compote and whipped cream. Ideal for special occasions or a delightful treat, this cake combines the fresh tang of blueberries with fluffy, moist cake layers, finished with decorative fresh blueberries and thyme sprigs for an elegant touch.

Ingredients

Scale

Blueberry Compote

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

Chiffon Cake

  • 5 large eggs (room temperature, separated)
  • 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
  • 100 g cake flour
  • 1 teaspoon baking powder

Blueberry Whipped Cream

  • 400 g whipped cream or heavy cream
  • 30 g powdered sugar
  • 3 tablespoons blueberry compote (reserved from above)
  • 1 teaspoon vanilla extract

Decoration (Optional)

  • Fresh or thawed blueberries
  • Sprigs of thyme

Instructions

  1. Make Blueberry Compote: In a small pot, combine frozen blueberries, sugar, and water. Cover and bring to a simmer over medium heat. Once simmering, uncover and let it cook, stirring occasionally, until most of the water evaporates and the mixture thickens into a jammy compote, about 10-15 minutes. Transfer to a bowl and let cool completely.
  2. Prepare Cake Pans: Preheat the oven to 350°F (175°C). Line the bottoms of three 6-inch round cake pans with parchment paper rounds and set aside.
  3. Separate Eggs: Carefully separate the egg whites and yolks into two large mixing bowls, ensuring no yolk gets into the whites. Set yolks aside.
  4. Beat Egg Whites: Add cream of tartar to the egg whites. Using an electric hand mixer on low speed, beat until the whites become frothy like cappuccino foam.
  5. Whip to Stiff Peaks: Gradually add sugar to the egg whites one spoonful at a time, mixing well between additions. Continue beating until stiff peaks form — when the beaters are lifted, the meringue stands in pointed peaks with slight curls at the tips. Set aside.
  6. Mix Egg Yolk Mixture: To the egg yolks, add milk, oil, and vanilla extract. Mix with the hand mixer until combined. Sift the cake flour and baking powder into this mixture and mix again until smooth.
  7. Fold Mixtures Together: Fold one-third of the egg white meringue gently into the egg yolk batter using a spatula until mostly combined. Then fold in the remaining meringue gently but thoroughly, scrapping bottom and sides, until no streaks remain.
  8. Fill Cake Pans: Divide the batter evenly among the prepared pans (approximately 185-200 g per pan). Lift and drop each pan on the counter to remove large air bubbles.
  9. Bake Cakes: Bake for 25-27 minutes or until tops are lightly golden brown. Remove from oven, invert pans onto a wire rack, and allow cakes to cool completely upside down.
  10. Release Cakes from Pans: Once cooled, run an offset spatula around the edges. Carefully invert to release layers and peel off parchment paper.
  11. Prepare Blueberry Whipped Cream: In a large bowl, combine whipping cream, powdered sugar, 3 tablespoons of blueberry compote, and vanilla extract. Beat with a hand mixer until stiff peaks form.
  12. Assemble Cake Layers: Place the first cake layer on a cake turntable. Spread a layer of blueberry whipped cream using an offset spatula, then spread a layer of blueberry compote on top of the cream. Add the next cake layer and repeat with cream and compote.
  13. Crumb Coat: Apply a thin layer of whipped cream over the entire cake to seal in crumbs. Chill the cake in the fridge for about 10 minutes to set the crumb coat.
  14. Final Frost and Decoration: Frost the cake with a final, generous layer of blueberry whipped cream. Smooth with a bench scraper to remove excess cream. Decorate the top with fresh or thawed blueberries and sprigs of thyme if desired.

Notes

  • Room temperature eggs produce a better volume when whipped.
  • Cake pans should be lined only on the bottoms to allow proper rising of chiffon cake.
  • Inverting pans to cool helps maintain the cake’s airy structure and prevents collapse.
  • Blueberry compote can be made ahead and refrigerated for up to 3 days.
  • Use light-tasting oils to avoid overpowering the delicate flavor of the chiffon cake.
  • For a dairy-free option, substitute milk and cream with plant-based alternatives.
  • Ensure to fold the meringue gently to preserve the airiness of the batter.
  • Optional decoration adds visual appeal but can be omitted if preferred.

Keywords: blueberry chiffon cake, chiffon cake recipe, blueberry compote, whipped cream cake, light blueberry dessert, layered cake, homemade cake

Find it online: https://ricoloranz.com/blueberry-chiffon-cake-recipe/