Description
This Blueberry Chiffon Cake is a light and airy dessert bursting with fresh blueberry flavor. Perfectly moist and tender, it combines the delicate texture of chiffon cake with the natural sweetness and subtle tartness of blueberry puree. Finished with an optional tangy lemon or blueberry glaze and fresh blueberry garnish, this cake is an ideal treat for summer gatherings or any special occasion.
Ingredients
Scale
For the Cake:
- 2 cups cake flour
- 1½ cups granulated sugar, divided
- 1 tablespoon baking powder
- ½ teaspoon salt
- 7 large eggs, separated
- ½ cup vegetable oil
- ¾ cup blueberry puree (blended fresh or thawed frozen blueberries)
- 1 teaspoon vanilla extract
- ½ teaspoon lemon zest
- ½ teaspoon cream of tartar
For the Glaze (optional):
- 1 cup powdered sugar
- 2–3 tablespoons lemon juice or blueberry juice
- Fresh blueberries for garnish
Instructions
- Preheat Oven and Prepare Dry Ingredients: Preheat your oven to 325°F (163°C). Do not grease the chiffon cake pan to ensure the batter can cling and rise properly. In a large mixing bowl, sift together the cake flour, baking powder, salt, and ¾ cup of the granulated sugar to evenly distribute the leavening and dry ingredients.
- Combine Wet Ingredients: In a separate bowl, whisk the egg yolks, vegetable oil, blueberry puree, vanilla extract, and lemon zest until they are thoroughly blended. Gradually add this wet mixture to the dry ingredients, stirring gently until the batter is smooth and homogenous.
- Beat Egg Whites: In a clean large bowl, beat the egg whites with the cream of tartar on medium speed until soft peaks form. This helps stabilize the whites and adds volume. Gradually add the remaining ¾ cup of sugar while continuing to beat until stiff peaks form, ensuring a fluffy meringue.
- Fold Egg Whites into Batter: Gently fold the meringue into the blueberry batter in three additions using a spatula. Use a soft folding motion to preserve the volume and lightness of the mixture without deflating the air incorporated in the egg whites.
- Transfer Batter and Bake: Pour the combined batter into an ungreased 10-inch tube or chiffon cake pan. Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted near the center comes out clean and the cake springs back lightly to the touch.
- Cool Cake Upside Down: Immediately invert the pan onto a bottle or funnel and let the cake cool upside down for at least one hour. This prevents the delicate cake from collapsing and maintains its airy texture. Once completely cooled, run a knife around the edges and the center tube to release the cake from the pan.
- Prepare and Add Glaze (Optional): To make the glaze, whisk the powdered sugar with lemon juice or blueberry juice until smooth and pourable. Drizzle the glaze evenly over the cooled cake. Garnish with fresh blueberries for an appealing presentation and added flavor.
Notes
- Use a chiffon or angel food cake pan with a removable bottom for best results to ensure easy release and proper structure.
- For a more vibrant purple hue, add a drop of natural food coloring to the blueberry puree before mixing with the batter.
- Make sure not to grease the pan as the batter needs to cling to the sides to rise properly.
- Be gentle when folding in egg whites to preserve the airy texture of the cake.
- The glaze is optional but adds a nice touch of sweetness and acidity that complements the blueberry flavor.
