Fluffy Blueberry Chiffon Cake (Printable View)
Light, airy chiffon cake filled with fresh blueberries and lemon zest. Perfect for summer entertaining.
# Ingredient List:
→ Dry Ingredients
01 - 2 cups cake flour, sifted
02 - 1 1/4 cups granulated sugar, divided
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon salt
→ Wet Ingredients
05 - 7 large eggs, separated
06 - 1/2 cup vegetable oil
07 - 3/4 cup cold water
08 - 2 teaspoons vanilla extract
09 - 1 teaspoon finely grated lemon zest
→ Add-ins
10 - 1 1/2 cups fresh blueberries
11 - 1 teaspoon all-purpose flour for dusting blueberries
→ Stabilizing
12 - 1/2 teaspoon cream of tartar
# How to Prepare:
01 - Preheat oven to 325°F. Do not grease a 10-inch chiffon or tube pan.
02 - Sift together cake flour, 1 cup sugar, baking powder, and salt in a large bowl.
03 - Whisk together egg yolks, vegetable oil, water, vanilla extract, and lemon zest until smooth.
04 - Pour the wet mixture into the dry ingredients and whisk until just combined.
05 - Beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add remaining 1/4 cup sugar and continue beating until stiff, glossy peaks form.
06 - Gently fold the egg whites into the batter in three additions, being careful not to deflate the mixture.
07 - Toss blueberries with 1 teaspoon flour to prevent sinking, then gently fold them into the batter.
08 - Pour the batter into the ungreased chiffon pan and smooth the top. Bake for 45–50 minutes, or until a skewer inserted into the center comes out clean.
09 - Immediately invert the pan onto a bottle or funnel to cool completely for about 1 hour. Once cooled, run a knife around the edges and center tube to release the cake.
# Expert Suggestions:
01 -
- The texture is somewhere between a cloud and a dream, honestly unlike anything else you'll bake
- Fresh blueberries transform it into something that feels fancy enough for company but simple enough for Tuesday
02 -
- I once tried rushing the cooling process and ended up with a dense sad cake, so let it cool completely inverted
- Any trace of grease in your egg white bowl will prevent them from reaching their full fluffy potential
03 -
- Separate your eggs while they're cold but whip the whites at room temperature for best results
- The cooling upside-down step is absolutely non-negotiable, don't skip it