Name: Blueberry Chiffon Cake – Sweet Easy Recipes You’ll Love
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Ingredients: 6 large egg whites, room temperature; 1/2 tsp cream of tartar; 150g granulated sugar (3/4 cup); 4 large egg yolks; 60g vegetable oil (1/4 cup); 60ml milk (1/4 cup); 1 tsp vanilla extract; 100g cake flour (3/4 cup); 1/2 tsp baking powder; 1/4 tsp salt; 100g fresh blueberries (3/4 cup)

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Let me tell you a little story. One afternoon, I had this itch to bake something light, fluffy, and maybe a little indulgent. You know the kind of craving—when you want a dessert that feels fancy, but you can pull it off without a full pantry overhaul or a pastry diploma? That’s how this blueberry chiffon cake came to life in my kitchen. It’s soft like a cloud, packed with fresh blueberries, and it tastes like summer in every bite. I know chiffon cakes can seem a bit intimidating. Eggs? Folding? Suspenseful oven moments? Been there. But I’ve got you. This version skips the drama and keeps all the magic. Think sweet easy recipes meet showstopper dessert. And yes, you’ll still get that airy, springy texture that makes chiffon, well, chiffon. Perfect for brunch, baby showers, or a Tuesday night meltdown when you just need cake. It’s vegan-friendly if you tweak it a little, and pairs beautifully with whipped cream or a cup of tea. So if you’ve been hunting for quick and easy recipes that make you feel like a star baker, this is your moment. Grab those blueberries—let’s make something delicious.

1) Key Takeaways
2) Easy Blueberry Chiffon Cake Recipe
3) Ingredients for Blueberry Chiffon Cake
4) How to Make Blueberry Chiffon Cake
5) Tips for Making Blueberry Chiffon Cake
6) Making Blueberry Chiffon Cake Ahead of Time
7) Storing Leftover Blueberry Chiffon Cake
8) Try these Cakes next!
9) Blueberry Chiffon Cake Recipe
10) Nutrition

1) Key Takeaways

How to achieve the perfect airy texture for chiffon cakes
Why you shouldn’t grease your cake pan
Best tips to prevent blueberries from sinking
Simple swaps to make this cake vegan-friendly

2) Easy Blueberry Chiffon Cake Recipe

I’m not one to chase complicated dessert trends. If I can’t make it without whispering a prayer over a water bath, I usually skip it. But every now and then, a recipe surprises me. This blueberry chiffon cake did just that.

The cake is light, spongy, and just the right amount of sweet. You get soft, billowy texture on the inside and golden confidence on the outside. The blueberries, slightly tart and juicy, dot the cake like little flavor bombs that explode with every bite.

What I love about this recipe is how easily it falls under the umbrella of sweet easy recipes. It’s elegant enough to serve at brunch or tea, but low-maintenance enough to bake on a Tuesday when the only plan is Netflix and soft socks. If you’ve never made a chiffon cake before, don’t worry. This one is forgiving, flexible, and worth every whisk.

3) Ingredients for Blueberry Chiffon Cake

6 large egg whites: These are the backbone of the cake’s fluff. Make sure they’re at room temperature before you beat them into submission.

1/2 tsp cream of tartar: Helps stabilize those egg whites so they don’t flop halfway through baking.

150g granulated sugar: Adds sweetness and structure. Use half with the yolks and the other half for the meringue.

4 large egg yolks: Rich and smooth, they bring fat and flavor. Again, room temp is your friend here.

60g vegetable oil: Keeps the crumb tender and soft without weighing things down.

60ml milk: Loosens the batter and brings balance to the richness of the yolks and oil.

1 tsp vanilla extract: Adds warmth and that cozy note that makes people ask if there’s more.

100g cake flour: The low protein content is what gives the cake its delicate crumb. Don’t swap with all-purpose unless you like your chiffon chewy.

1/2 tsp baking powder: Gives that little extra push in the oven when it counts.

1/4 tsp salt: Brings out all the other flavors. Don’t skip it.

100g fresh blueberries: Washed, dried, and tossed in flour to keep them from sinking like stones.

4) How to Make Blueberry Chiffon Cake

Step 1. Preheat the oven to 325°F. Don’t grease your pan. This cake needs to cling to the sides to rise properly. I know it feels wrong. Do it anyway.

Step 2. Beat the egg whites and cream of tartar until foamy, then slowly add half the sugar. Keep beating until stiff peaks hold like a proud little swirl on a cupcake.

Step 3. In a separate bowl, whisk the yolks, remaining sugar, oil, milk, and vanilla. Sift in the cake flour, baking powder, and salt. Whisk until smooth like Sunday morning.

Step 4. Fold the meringue into the yolk mixture in three additions. Go slow. No need to whip the air right out of it. You’re building a cloud, not mixing cement.

Step 5. Coat the blueberries in flour and fold them in. Try not to smash them unless you want purple streaks everywhere. Or hey, maybe you do. Your cake, your rules.

Step 6. Pour into the pan and smooth the top. Bake for 45 to 50 minutes until it springs back when you give it a poke. Upside-down cool it like a pro by flipping the pan onto a bottle neck.

Step 7. Once cool, run a knife around the sides and center to release. Serve plain, or live a little and go for whipped cream or powdered sugar.

5) Tips for Making Blueberry Chiffon Cake

If you’ve ever had a cake collapse like a deflated balloon, don’t worry. I’ve been there too. With this chiffon, there are a few tricks that’ll help keep your cake light and lofty.

First, don’t skip the upside-down cooling. I know it looks odd, but cooling it this way keeps your cake from sinking. It also helps lock in that soft, airy texture that makes chiffon cakes special.

Another tip? Use a clean, grease-free bowl when whipping your egg whites. A smidge of oil or yolk can ruin the party. And when folding the meringue into the batter, think gentle thoughts. A heavy hand will knock the air right out of it.

6) Making Blueberry Chiffon Cake Ahead of Time

This cake actually gets better the next day. I like to bake it the night before, cool it completely, then wrap it up tightly once it’s out of the pan. It keeps the texture soft and the flavor settles in beautifully overnight.

If you’re planning ahead for a party, you can make the entire cake a day or two early and store it in the fridge. Just bring it back to room temperature before serving. No one likes cold sponge cake, trust me.

Want to get fancy? Bake the cake, let it cool, and then dress it up the next day with a drizzle of glaze, a dusting of powdered sugar, or fresh berries on top.

7) Storing Leftover Blueberry Chiffon Cake

Got leftovers? Lucky you. Keep the rest of the cake in an airtight container at room temperature for up to three days. If your house runs warm, tuck it in the fridge instead.

I like to wrap individual slices in plastic wrap and freeze them. That way, you can pull out a piece anytime the craving hits. Let it thaw at room temp for about 30 minutes before eating.

Whatever you do, don’t store this cake in a plastic bag. It needs a little air flow to avoid turning gummy. Airtight containers are your friend here.

8) Try these Cakes next!

9) Blueberry Chiffon Cake Recipe