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Blueberry Chiffon Cake: A Light and Fluffy Dessert Recipe

  • Author: Melissa
  • Total Time: 60 minutes
  • Yield: 8-10 servings 1x

Description

Indulge in a light and fluffy Blueberry Chiffon Cake, filled with fresh blueberries and a hint of lemon zest. This delightful dessert is perfect for any occasion, sure to impress guests and satisfy your sweet cravings.

Ingredients

Scale
  • 1 cup fresh blueberries (plus extra for garnish)
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup vegetable oil
  • ½ cup water
  • 3 large eggs, separated
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 1 teaspoon lemon zest
  • ½ teaspoon cream of tartar
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Rinse and pat dry the blueberries. Optionally, toss them in a tablespoon of flour to prevent sinking.
  3. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  4. In another bowl, whisk together oil, water, egg yolks, vanilla extract, almond extract, and lemon zest.
  5. Gradually add the wet mixture to the dry ingredients, stirring gently until just combined.
  6. Gently fold in the blueberries.
  7. In a clean bowl, beat egg whites and cream of tartar until soft peaks form (3-5 minutes).
  8. Gradually add ¼ cup sugar while beating until stiff peaks form.
  9. Carefully fold the whipped egg whites into the batter in three additions.
  10. If using a tube pan, do not grease it. For a regular pan, lightly grease and flour it.
  11. Pour the batter into the prepared pan and smooth the top.
  12. Bake for 30-35 minutes, or until a toothpick comes out clean.
  13. Remove from the oven and immediately invert the pan onto a wire rack.
  14. Allow to cool completely in the inverted position for 1-2 hours.
  15. Run a knife around the edges and carefully remove the cake.
  16. Optionally whip heavy cream with sugar and vanilla until soft peaks form.
  17. Top with fresh blueberries and a dusting of powdered sugar.
  18. Slice and serve with whipped cream on the side.

Notes

  • For best results, ensure that the egg whites are free of yolk and that your mixing bowl is clean and dry.
  • This cake can be stored at room temperature for up to 2 days or refrigerated for up to a week.
  • Prep Time: 20 minutes
  • Cook Time: 30-35 minutes

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