Blueberry Chiffon Cake – Sweet Easy Recipes You’ll Love
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.
Servings: 8 slices
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)
Instructions
- Preheat your oven to 325°F (163°C). Don't grease your chiffon cake pan—this cake needs to climb those sides like it’s training for a cake marathon.
- In a clean bowl, whip the egg whites and cream of tartar until foamy. Gradually add half of the sugar while beating until stiff peaks form. Set aside, and give yourself a pat on the back—you just made meringue.
- In another bowl, whisk the egg yolks, remaining sugar, oil, milk, and vanilla until well combined. Sift in the cake flour, baking powder, and salt, then whisk until smooth. No lumps—we’re not making blueberry dumplings here.
- Gently fold the meringue into the yolk batter in thirds. Be gentle! Think of it like convincing a shy cat to come out from under the bed.
- Toss the blueberries in a little flour (to stop them from sinking), then fold them into the batter.
- Pour the batter into the ungreased pan. Smooth the top. Bake for 45–50 minutes or until the top springs back when gently poked.
- Invert the cake (pan and all) onto a bottle or funnel and let it hang upside-down like a bat until completely cool.
- Once cool, run a knife around the edges to release, then serve it up plain, dusted with powdered sugar, or with a big dollop of whipped cream.