Description
Fluffy Blueberry Chiffon Cake That Will Brighten Your Day
Ingredients
Scale
- 2 cups all-purpose flour (sifted)
- 1 cup granulated sugar (can substitute with coconut or brown sugar)
- 1 tablespoon baking powder (check freshness)
- 5 large eggs (whites and yolks separated)
- 3/4 cup milk (can use almond milk)
- 1/2 cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract (use pure for best flavor)
- 2 cups frozen blueberries (or fresh tossed in flour)
- 1 cup heavy cream (or coconut cream for dairy-free)
- 1/2 cup powdered sugar (adjust for sweetness)
- 1/2 teaspoon cream of tartar (stabilizes egg whites)
Instructions
- Prepare Blueberry Compote: In a medium pot, simmer frozen blueberries with sugar and water over medium heat. Allow to thicken for about 10-15 minutes, then cool.
- Preheat Oven: Preheat your oven to 350°F (175°C) and line three 6-inch round cake pans with parchment paper.
- Beat Egg Whites: Beat the egg whites with cream of tartar until frothy. Gradually add granulated sugar, beating until stiff peaks form (3-5 minutes).
- Mix Egg Yolks and Batter: In a bowl, whisk egg yolks with milk, oil, and vanilla. Sift in flour and baking powder, mix until smooth.
- Combine Mixtures: Gently fold one-third of egg whites into yolk mixture, then fold in the rest carefully.
- Bake: Divide batter among pans and bake for 25-27 minutes, until golden and a toothpick comes out clean. Cool upside down.
- Make Whipped Cream: Whip heavy cream with powdered sugar, blueberry compote, and vanilla until stiff peaks form (3-4 minutes).
- Assemble Cake: Layer cakes with whipped cream and more compote, then frost the entire cake.
- Chill & Garnish: Refrigerate for about 30 minutes to set. Garnish with fresh blueberries or thyme sprigs before serving.
Notes
- Prep Time: 30 minutes
- Cook Time: 25-27 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 110 mg
Keywords: fluffy blueberry chiffon cake