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Blueberry chiffon cake is the ultimate treat for anyone craving something cloud-soft but bursting with vibrant fruit flavors. Layers of airy cake, homemade blueberry compote, and blueberry-spiked whipped cream come together for a dessert that is as gorgeous as it is delicious. The first time I made this, my kitchen smelled like a summer fruit stand, and it instantly became a family favorite for birthdays and special celebrations.
I first made this cake as a way to use up a giant bag of frozen blueberries and was surprised how light and satisfying it turned out. Now my friends always request it for their birthdays.
Ingredients
- Frozen blueberries for the compote: These are available year-round and offer a deep jammy flavor
- Granulated sugar: Balances the tangy berries and adds structure to the cake and compote
- Water: Helps simmer the compote to the perfect consistency
- Large eggs at room temperature: Fresh eggs create the fluffiest cake
- Cream of tartar: Keeps the beaten egg whites stable for an airy texture
- Milk: Go for whole or your favorite dairy-free milk for a hint of richness
- Light-tasting oil such as canola or avocado: Ensures the cake turns out moist without heavy flavors
- Vanilla extract: A touch of aroma ties together the creamy and fruity notes
- Cake flour: Super-fine flour makes this cake irresistibly tender
- Baking powder: Gives the cake a perfect lift
- Heavy cream or whipped cream: Look for fresh cream for the smoothest whipped topping
- Powdered sugar: Sweetens and stabilizes the blueberry whipped cream
- Fresh or thawed blueberries and fresh thyme sprigs: Use bright and plump berries for decoration
Step-by-Step Instructions
- Make the Blueberry Compote:
- Simmer the ingredients
Combine the frozen blueberries sugar and water in a small pot. Cover and cook over medium heat until simmering. - Thicken the compote:
- Take off the lid and simmer gently stirring now and then until the liquid is mostly gone and the mixture is thick similar to a spread. Scoop it into a bowl and let it cool completely.
- Prepare the Chiffon Cake:
- Prep your pans
Turn your oven on to 350 F. Place parchment paper only on the bottoms of three six-inch cake pans. - Separate the eggs:
- Crack each egg and carefully split the white from the yolk. Avoid getting any yolk in the whites. Place yolks in one bowl and whites in another.
- Beat the egg whites:
- Add cream of tartar to the egg whites. Using an electric mixer beat on low until frothy like foam.
- Whip to stiff peaks:
- Sprinkle in the sugar a spoonful at a time mixing after each addition. Beat until the mixture turns glossy and stands up in peaks with a slight curl at the tips.
- Make the egg yolk batter:
- Add milk oil and vanilla to the yolks then mix until smooth. Sift in the cake flour and baking powder and stir again until no lumps remain.
- Fold in the meringue:
- Gently mix a third of the egg white mixture into the yolk batter to lighten it. Then fold in the rest by hand using a spatula making sure to scrape the bowl’s bottom.
- Fill the pans:
- Divide the batter evenly among the lined pans. Tap the pans on the counter to get rid of big air bubbles.
- Bake:
- Place the cakes in the oven and bake until lightly golden and springy to the touch about twenty five to twenty seven minutes. Flip the baked cakes upside down on a wire rack and let them cool completely.
- Release the cakes from pans:
- Once cool run an offset spatula around the edge of the cake to loosen it and turn each cake out. Peel off the parchment rounds.
- Blueberry Whipped Cream:
- Whip the cream
Combine the chilled heavy cream powdered sugar blueberry compote and vanilla in a mixing bowl. Whip with an electric mixer until stiff peaks form. The cream should hold its shape but still spread smoothly. - Assemble the Cake:
- Layer and fill
Place one cake layer on your serving plate. Spread whipped cream evenly on top. Dollop blueberry compote in the center of the cream and gently spread. Add another cake layer and repeat.
Frost the cake
Coat the whole cake with a thin layer of whipped cream for a crumb coat. Chill briefly if you wish to set the cream. Spread a final thick layer of whipped cream over the entire cake.
Decorate
Use fresh or thawed blueberries and sprigs of fresh thyme to finish the cake.
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One of my favorite things is how the blueberry compote seeps gently into the cake layers creating pockets of juicy fruit. Watching my sister taste this cake for the first time is a sweet memory. She called it a blueberry cloud.
Storage Tips
This cake keeps well in the fridge for up to three days. Store it in an airtight container or wrap it gently in plastic to prevent the whipped cream from drying out. If you want to prepare ahead make the cake layers and compote a day in advance and assemble fresh for the best texture.
Ingredient Substitutions
You can swap frozen blueberries with fresh in the compote if they are in season. For a dairy-free cake use almond or oat milk and coconut cream for the whipped cream layer. Light olive oil can take the place of avocado or canola oil just choose one without a strong flavor.
Serving Suggestions
Serve slices with extra blueberry compote on the side or add a handful of mixed fresh berries for color. This cake is lovely with a cup of green tea or a splash of sparkling wine at brunch. Garnish with edible flowers or mint leaves for a garden-party look.
Cultural Notes
Chiffon cakes are popular in Japanese bakeries because of their feather-light crumb and delicate sweetness. Blueberries give the classic chiffon a summery twist making this treat perfect for warm weather celebrations or when you want to impress with something elegant and homemade.
Recipe Questions
- → How can I prevent chiffon cake from deflating?
Be sure to whip your egg whites to stiff peaks and gently fold them into the batter. Cool the cakes upside down to help retain volume.
- → Can I use fresh blueberries for the compote?
Yes, fresh blueberries can be used. The cooking process remains the same, creating a thick, jammy compote for layering.
- → What can I substitute for dairy milk?
Non-dairy alternatives like almond or oat milk work well in the chiffon base. Ensure they are unsweetened for best results.
- → Do I need a hand mixer to make this cake?
An electric hand mixer is recommended for evenly whipping egg whites and cream, ensuring a stable batter and fluffy frosting.
- → How do I achieve a smooth finish on the cake?
Use an offset spatula and bench scraper to apply whipped cream in thin layers, chilling between coats for a neat appearance.