Blueberry Chiffon Cake
This Blueberry Chiffon Cake is ultra-light, fluffy, and bursting with fresh blueberries. With a delicate balance of sweetness and tang from the lemon glaze, it’s the perfect dessert for any occasion. Follow these steps for a foolproof, airy cake that stays moist and flavorful!
Equipment
- 10-inch tube pan
- Electric mixer
- Mixing bowls
- Spatula
- Wire rack
- Serrated knife
- Measuring cups and spoons
Ingredients
- For the Cake Base:
- 2¼ cups cake flour
- 1½ cups sugar divided: 1 cup and ½ cup
- 1 tbsp baking powder
- ½ tsp salt
- 7 large eggs separated
- ½ cup vegetable oil
- ¾ cup cold water
- 2 tsp vanilla extract
- ½ tsp lemon zest
- ½ tsp cream of tartar
- 2 cups fresh blueberries
- For the Simple Glaze:
- 1½ cups powdered sugar
- 3 tbsp lemon juice
- ½ tsp vanilla extract
Instructions
- Preheat Oven: Preheat oven to 325°F (163°C). Do not grease the tube pan.
- Prepare Dry Ingredients: In a large bowl, sift together cake flour, 1 cup sugar, baking powder, and salt.
- Mix Wet Ingredients: In a medium bowl, whisk together egg yolks, vegetable oil, cold water, vanilla extract, and lemon zest until smooth.
- Combine: Pour wet mixture into dry ingredients and mix until just combined.
- Whip Egg Whites: In a clean, grease-free bowl, beat egg whites and cream of tartar until foamy. Gradually add remaining ½ cup sugar and beat until stiff peaks form.
- Fold in Whites: Gently fold ⅓ of the egg whites into the batter to lighten it, then fold in the remaining whites in two batches.
- Prepare Blueberries: Toss blueberries with 1 tbsp flour to prevent sinking, then fold them gently into the batter.
- Bake: Pour batter into tube pan, smooth the top, and bake for 55-65 minutes until the cake springs back when touched.
- Cool: Immediately invert the pan onto a bottle or wire rack and let cool completely (~2 hours).
- Glaze: Mix powdered sugar, lemon juice, and vanilla extract to make a thick but pourable glaze. Drizzle over cooled cake and let set for 10 minutes before slicing.
- Serve: Cut using a serrated knife and enjoy!
Notes
Use room-temperature eggs for best volume.
Do not grease the pan—chiffon cakes need to grip the sides to rise properly.
Substitute frozen blueberries if fresh ones aren't available (keep them frozen until use).
Store at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition
Calories: 270kcalCarbohydrates: 50gProtein: 5gFat: 7gCholesterol: 55mgSodium: 120mgSugar: 32g
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