Blueberry Chiffon Cake Recipe
Indulge in the light and airy Blueberry Chiffon Cake, a delightful dessert that combines fluffy chiffon layers with luscious blueberry whipped cream and compote. Perfect for any occasion!
- Prep Time: 30 minutes
- Cook Time: 25-27 minutes
- Total Time: About 1 hour
- Yield: 1 3-layer cake 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Blueberry Compote
- 400 g frozen blueberries
- 50 g granulated sugar
- 50 g water
Chiffon Cake
- 5 large eggs (room temperature)
- 1/4 tsp cream of tartar
- 120 g granulated sugar
- 80 g milk (dairy or non-dairy)
- 50 g light-tasting oil (e.g. canola oil, avocado oil)
- 1 tsp vanilla extract
- 100 g cake flour
- 1 tsp baking powder
- 400 g whipped cream or heavy cream
- 30 g powdered sugar
- 3 tbsp blueberry compote (from above)
- 1 tsp vanilla extract
- Fresh or thawed blueberries (optional)
- Sprigs of thyme (optional)
Instructions
- Blueberry Compote – In a small pot, simmer blueberries, sugar, and water until thickened. Cool.
- Chiffon Cake – Preheat oven. Separate eggs. Beat whites, mix yolks with milk, oil, vanilla, flour, and baking powder. Combine mixtures. Bake and cool cakes.
- Blueberry Whipped Cream – Whip cream, sugar, compote, and vanilla until stiff peaks form.
- Assemble the Cake – Layer cake, whipped cream, and compote. Frost and decorate as desired.
Notes
- Ensure egg whites are free of any yolk for successful beating.
- Adjust sugar according to personal taste preference.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: Approx. 320
- Sugar: Approx. 20g
- Sodium: Approx. 90mg
- Fat: Approx. 20g
- Saturated Fat: Approx. 10g
- Unsaturated Fat: Approx. 8g
- Trans Fat: 0g
- Carbohydrates: Approx. 34g
- Fiber: Approx. 1g
- Protein: Approx. 4g
- Cholesterol: Approx. 110mg
Keywords: Blueberry Chiffon Cake, Chiffon Cake Recipe, Blueberry Dessert
Find it online: https://yumwithmia.com/blueberry-chiffon-cake-recipe/
