The Blueberry Chiffon Cake is a true celebration of everything we love about blueberries and airy, dreamy cake. With layers as light as a cloud and bursts of vibrant berry flavor threaded throughout, this cake manages to be both refreshingly indulgent and effortlessly elegant. Whether you’re baking for a summer gathering or just want a showstopper to make an ordinary day feel special, this Blueberry Chiffon Cake promises a stunning visual and flavor experience you’ll want to share again and again.

Blueberry Chiffon Cake Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Blueberry Chiffon Cake serves a purpose, from building the soft, fluffy texture to amplifying the blueberry flavor in every bite. Gather your basics—plus a handful of fresh or frozen blueberries—and get ready to see how simple each step can be.

Frozen Blueberries (400 g): The star of the cake, infusing your compote and whipped cream with juicy, natural flavor and color.
Granulated Sugar (50 g + 120 g): Essential for balancing tartness in the compote and giving structure and sweetness to both the cake and the meringue.
Water (50 g): Helps simmer the berries into a luscious compote.
Large Eggs (5, room temperature): Separate these to create a fluffy sponge and rich, tender crumb.
Cream of Tartar (1/4 tsp): Adds stability to egg whites for tall, springy layers.
Milk (80 g): Keeps the interior of the cake soft and moist—dairy or non-dairy both work here.
Light-Tasting Oil (50 g): Makes the cake impossibly tender without any heaviness.
Vanilla Extract (2 tsp, divided): Lends beautiful background notes to both the cake and the whipped cream.
Cake Flour (100 g): Gives structure without sacrificing the delicate crumb that defines a chiffon cake.
Baking Powder (1 tsp): Gives the cake its lift and airiness.
Whipped Cream or Heavy Cream (400 g): Whips up to cloud-like peaks for both frosting and filling.
Powdered Sugar (30 g): Sweetens the whipped cream while keeping it silky smooth.
Blueberry Compote (3 tbsp, from above): Swirled into the whipped cream for extra color and tang.
Fresh or Thawed Blueberries (optional): For a gorgeous, fruity finish on top.
Sprigs of Thyme (optional): An earthy, aromatic addition that makes your Blueberry Chiffon Cake worthy of a bakery window.

How to Make Blueberry Chiffon Cake

Step 1: Make the Blueberry Compote

Start by creating the fruity heart of this recipe. In a small pot, combine the frozen blueberries, sugar, and water. Bring the mixture to a simmer with the lid on, letting the berries break down and release their juices. Uncover and let it gently bubble until most of the liquid evaporates and you’re left with a thick, shiny compote—this should take about 10 to 15 minutes. Set the compote aside and let it cool completely, as you’ll need it for both the filling and for swirling into the whipped cream.

Step 2: Prepare Your Cake Pans and Oven

Turn your oven to 350°F so it’s ready to go. Line three 6-inch round pans with parchment rounds on the bottom, but leave the sides ungreased so the cake can climb the sides for maximum loft. This preparation is a small step that delivers beautiful, even layers.

Step 3: Separate Eggs Carefully

Split each egg, placing the yolks and whites in two separate large bowls. Make sure no yolk sneaks into the whites—any fat can deflate your future meringue. Room temperature eggs whip up taller and silkier, so leave them out ahead if you can.

Step 4: Make the Meringue

To your bowl of egg whites, add the cream of tartar. Beat on low until the mixture looks foamy, like frothy cappuccino milk. Gradually add the sugar (120 g) one spoonful at a time, beating after each addition. Continue to whip until you achieve stiff, glossy peaks that hold their shape when you pull away the beaters. This meringue is the secret to your chiffon cake’s signature rise.

Step 5: Mix the Yolks, Milk, Oil, and Dry Ingredients

To the egg yolks, add milk, oil, and a teaspoon of vanilla. Mix until everything is combined and smooth. Place a fine mesh sieve over your bowl and sift in the cake flour and baking powder. Gently mix again—your batter should be completely lump-free and velvety.

Step 6: Fold the Batters Together

Start by folding one-third of the fluffy meringue into your yolk batter to lighten it up. Then gently fold in the remaining meringue in two more additions, scraping the sides and bottom well to catch any heavier batter hiding below. Stop as soon as you no longer see streaks—overmixing can deflate your cake.

Step 7: Fill the Pans and Bake

Divide the batter evenly among your prepared pans, about 185 to 200 grams each. Drop the pans lightly on the counter to release any large air bubbles, then slide them into the oven. Bake the cakes for around 25 to 27 minutes, until the tops are lightly golden and spring back to the touch. For perfect texture, invert the pans on a wire rack and let the cakes cool upside down.

Step 8: Release and Cool the Cakes

Once cakes are completely cooled, run an offset spatula gently around their edges to loosen them. Turn out each layer onto clean parchment or a rack and carefully peel off the paper rounds. You’ve got three spongy canvases ready for assembly!

Step 9: Make the Blueberry Whipped Cream

In a clean bowl, add the heavy cream, powdered sugar, cooled blueberry compote, and vanilla. Whip with a mixer until you reach stiff peaks—a billowy, purple-hued cream with beautiful flecks of berries. This is your luscious filling and frosting.

Step 10: Assemble the Blueberry Chiffon Cake

Set your first cake layer on a turntable or plate. Spread on a generous layer of blueberry whipped cream, then create a small well in the center to spoon in a scattering of blueberry compote. Stack on the second layer and repeat, then top with the third layer.

Step 11: Frost and Decorate

Cover the entire cake in a light crumb coat of whipped cream and chill for 10 minutes. This step helps set the surface before you apply the final, even layer of cream. Once finished, smooth the top and sides with a bench scraper, then crown your creation with fresh or thawed blueberries and, if you like, a few delicate sprigs of thyme for a touch of earthy fragrance.

How to Serve Blueberry Chiffon Cake

Garnishes

Take your finished Blueberry Chiffon Cake to the next level with a scattering of fresh blueberries across the top. Add a few thyme sprigs for a unique, aromatic accent. For an extra touch, you might even drizzle a tiny spoon of reserved compote in a spiral. These simple garnishes make every slice look and feel special.

Side Dishes

Serve each slice alongside a hot cup of tea or a frosty glass of lemonade—both let the cake’s lightness sing. In the colder months, a dollop of vanilla ice cream or a spoonful of lemon curd on the side makes it even more of a treat.

Creative Ways to Present

Try assembling mini Blueberry Chiffon Cakes for a whimsical dessert tray, or cut the cake into cubes and layer with whipped cream and extra berries for an eye-catching trifle. You can even tuck thin slices between sheets of parchment and tie with kitchen twine for the most charming lunchbox surprise.

Make Ahead and Storage

Storing Leftovers

To keep your Blueberry Chiffon Cake moist and fresh, store leftover slices in an airtight container in the fridge. It stays beautifully tender for up to three days—just be sure the cake is well covered to prevent the whipped cream from picking up any fridge odors.

Freezing

While the cake layers freeze wonderfully on their own, whipped cream can sometimes change texture after thawing. If you want to get ahead, bake and cool the chiffon layers, wrap them tightly, and freeze for up to a month. Assemble with fresh whipped cream just before serving for the best flavor and texture.

Reheating

Blueberry Chiffon Cake is best enjoyed chilled or at room temperature, so there’s really no need to reheat it. If your cake has been in the fridge, simply take it out 15-20 minutes before serving to let the whipped cream soften just a touch, ensuring a melt-in-your-mouth experience.

FAQs

Can I use fresh blueberries instead of frozen for the compote?

Absolutely! Fresh blueberries work beautifully for the compote and may cook down a little faster since they’re naturally juicier. Just follow the exact same instructions and let the color and aroma guide you.

Why does my chiffon cake sometimes deflate?

The most common culprit is overmixing when folding the meringue into the batter, or opening the oven door before the cake has set. Take your time folding gently, and try not to disturb the cakes as they bake.

What can I substitute for cake flour?

If you don’t have cake flour on hand, use all-purpose flour but remove two tablespoons per cup and replace with cornstarch. Sift them together a couple of times to mimic the light, low-protein texture.

Is it possible to make Blueberry Chiffon Cake dairy-free?

You can! Swap in a plant-based milk for regular milk and use coconut cream or a stable vegan whipped topping in place of dairy whipped cream. Keep an eye on the textures and adjust as necessary.

How do I know when my meringue is whipped enough?

You’re looking for stiff peaks with a glossy finish—when you lift your beaters, the peaks should stand upright with just a slight curl at the very tips. This texture helps create the signature airy crumb of the Blueberry Chiffon Cake.

Final Thoughts

If you’re looking for a cake that’s as light as it is luscious, Blueberry Chiffon Cake is sure to win hearts at first bite. Don’t be surprised if you get showered with requests to bring it to every future gathering! Give it a try—you’ll fall in love with every tangy, berry-filled forkful.