If you’re looking for a dessert that strikes the perfect balance between airy lightness and juicy bursts of flavor, let me introduce you to Blueberry Chiffon Cake. This cloud-like beauty is studded with blueberries, perfumed with a hint of citrus, and boasts a melt-in-your-mouth crumb that’s unlike any traditional cake. Not only does it look breathtakingly elegant, but each bite is a celebration of summer’s best, making it an enduring favorite for tea parties, brunches, or any day that calls for a slice of something special.

Blueberry Chiffon Cake Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for this Blueberry Chiffon Cake might be simple, but every item plays an important role! Each component comes together to create that signature lightness, subtle sweetness, and bright blueberry flavor that defines this cake. Let’s take a closer look:

Cake flour: Opt for cake flour for a fine, tender crumb that’s unmistakably soft and pillowy.
Baking powder: Gives the cake its signature height and ensures a perfectly risen, lofty texture.
Salt: Just a pinch enhances all the flavors, keeping the sweetness in check and letting the blueberries shine.
Granulated sugar (divided): Sweetens the batter and also helps whip the egg whites to those perfect, glossy peaks.
Egg yolks: Bring richness, color, and structural integrity to every heavenly slice.
Water: Moistens the batter and gives the cake its light, delicate mouthfeel.
Vegetable oil: Infuses moisture and helps the cake stay soft for days—no dry crumbs here!
Vanilla extract: Aromatic and warm, vanilla is the secret to that classic bakery flavor.
Lemon zest: Just a teaspoon adds zingy brightness and elevates the blueberry notes.
Fresh or frozen blueberries (tossed in flour): These juicy jewels offer a sweet-tart pop in every bite; tossing them in flour ensures they’re evenly scattered throughout the cake.
Egg whites: The backbone of chiffon—when whipped, they create that ethereal lift and cloudlike crumb.
Cream of tartar: Stabilizes egg whites, helping maintain their structure while baking.
Powdered sugar (optional): A snowy dusting on top makes your cake look as dreamy as it tastes!

How to Make Blueberry Chiffon Cake

Step 1: Preheat and Prepare Your Pan

Begin by setting your oven to 325°F (163°C). Use a classic ungreased 10-inch tube pan—this isn’t the moment for baking spray! Greasing would prevent the batter from clinging to the pan and rising to its full, cloud-like potential during baking.

Step 2: Sift and Mix Dry Ingredients

In a large bowl, sift together the cake flour, baking powder, salt, and half of your granulated sugar. Sifting aerates these ingredients, breaking up lumps and ensuring an extra-light crumb later. This base is what keeps the dessert dreamy and delicate.

Step 3: Combine Wet Ingredients

In a separate bowl, whisk the egg yolks, water, vegetable oil, vanilla extract, and lemon zest until everything is thoroughly blended. The addition of citrus zest will awaken the blueberry notes, making every bite feel lively and bright.

Step 4: Create the Batter

Gradually pour your wet mixture into the flour mixture, whisking until smooth and combined. No need for mixers here—a hand whisk will do to achieve that silky-smooth batter. This careful mixing ensures the final cake is airy, never heavy.

Step 5: Fold in the Blueberries

Gently toss your blueberries with a tablespoon of flour before adding them to the batter. This simple trick keeps them from sinking to the bottom while baking, so each slice is dotted with tender blueberries from top to bottom. Gently fold them in—don’t overmix!

Step 6: Whip the Egg Whites

Now for the magic: in a clean, dry bowl, beat egg whites and cream of tartar until soft peaks form. Then, slowly rain in the remaining granulated sugar, continuing to beat until you have stiff, glossy peaks. This step is crucial for that chiffon texture; take your time!

Step 7: Lighten and Fold

Carefully fold the whipped egg whites into the batter in three additions. Use a gentle hand with a spatula, lifting from underneath and cutting through the center. This technique keeps the mixture light and prevents deflating those beautiful aerated whites.

Step 8: Bake to Perfection

Pour the batter into your ungreased tube pan and smooth the top. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will smell irresistible, with hints of citrus and sweet berry.

Step 9: Cool Upside Down

As soon as the cake is done, promptly invert the pan and let it cool completely upside down—this keeps the cake sky-high and prevents any collapsing. Once cooled, run a thin knife around the edges and gently remove your masterpiece.

Step 10: Add the Finishing Touch

A dusting of powdered sugar is optional, but highly encouraged! It gives the Blueberry Chiffon Cake that “bakery window” look, and a sweet touch that melts right on the tongue.

How to Serve Blueberry Chiffon Cake

Garnishes

Dress up each slice with a flourish—pile on a handful of fresh blueberries, scatter some edible flowers, or drizzle with a delicate lemon glaze. A little powdered sugar snow makes for a picture-perfect finish every time.

Side Dishes

Pair this lovely cake with softly whipped cream or a scoop of lemon sorbet for an elegant touch. It’s equally divine with a mug of Earl Grey tea, a glass of lemonade, or a cold brew coffee—whatever suits your mood!

Creative Ways to Present

Try slicing the Blueberry Chiffon Cake horizontally and adding a layer of mascarpone cream and additional berries for a stunning twist. Or, cut it into cubes and layer with yogurt and more blueberries for a dreamy trifle!

Make Ahead and Storage

Storing Leftovers

Wrap any remaining slices tightly in plastic wrap or store them in an airtight container at room temperature for up to two days. If your kitchen runs warm or humid, pop them in the fridge to keep that fresh, tender bite even longer.

Freezing

To freeze, simply wrap individual pieces or the whole cake (without the powdered sugar) tightly in plastic wrap, then place inside a freezer bag. It will keep beautifully for up to two months. Thaw overnight in the fridge or at room temperature before serving.

Reheating

Blueberry Chiffon Cake is best enjoyed at room temperature. If you’d like it warm, give it a quick 10-second zap in the microwave—just enough to bring out its fresh, bakery aroma without drying out that gorgeous crumb.

FAQs

Why is my Blueberry Chiffon Cake dense instead of light?

If your cake turns out heavy, it’s usually due to either overmixing the batter after adding egg whites or not whipping the whites to stiff peaks. Be gentle and patient—the lighter your whites, the lighter your cake!

Can I use frozen blueberries instead of fresh?

Absolutely! If using frozen, don’t thaw them before tossing in flour and folding gently into the batter. This helps prevent the batter from turning purple and distributes the berries more evenly.

What if I don’t have a tube pan?

A tube pan really helps the cake rise tall and bake evenly, but in a pinch, you can use an angel food cake pan. Regular cake pans are not recommended since the cake might not bake uniformly and could collapse.

How do I know when the cake is done?

The cake is ready when a toothpick or cake tester inserted into the center comes out clean. The top should spring back lightly when pressed—try not to open the oven too often, as this can cause the cake to sink.

Can I make this cake dairy-free?

Yes! The Blueberry Chiffon Cake recipe is naturally dairy-free as it uses oil and water instead of butter or milk—perfect for those with lactose sensitivities or dairy-free diets.

Final Thoughts

There’s something joyfully nostalgic yet refreshingly modern about a homemade Blueberry Chiffon Cake. Each slice is a gentle reminder of how delicious seasonal berries can be in the simplest forms. Whether you bake it for family, friends, or just to treat yourself, I’m confident this cake will win hearts and brighten any table—don’t be surprised if it becomes your go-to showstopper!

Blueberry Chiffon Cake Recipe

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4.6 from 25 reviews

Author: admin
Total Time: 1 hour 25 minutes
Yield: 10 servings 1x
Diet: Vegetarian

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Description

This Blueberry Chiffon Cake is a light and airy dessert bursting with juicy blueberries. Perfect for a summer treat or any special occasion!

Ingredients

Scale

Dry Ingredients:

1 1/2 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
3/8 cup granulated sugar

Wet Ingredients:

5 large egg yolks
2/3 cup water
1/3 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon lemon zest

Additional Ingredients:

1 1/2 cups fresh or frozen blueberries (tossed in 1 tablespoon flour)
7 large egg whites
1/2 teaspoon cream of tartar
Powdered sugar for dusting (optional)

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Instructions

Preheat the oven: Preheat the oven to 325°F (163°C).
Prepare dry ingredients: Sift together cake flour, baking powder, salt, and half of the sugar in a large bowl.
Mix wet ingredients: In a separate bowl, whisk together egg yolks, water, vegetable oil, vanilla extract, and lemon zest until smooth.
Combine wet and dry: Gradually add the wet ingredients to the dry ingredients and mix until well combined.
Add blueberries: Gently fold in the floured blueberries.
Whip egg whites: In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add the remaining sugar and beat until stiff peaks form.
Combine mixtures: Fold the egg white mixture into the batter in three additions.
Bake: Pour the batter into an ungreased tube pan and bake for 55-65 minutes.
Cool and serve: Invert the pan to cool, then remove the cake and dust with powdered sugar before serving.