Fluffy Blueberry Chiffon Cake

I’ve always been drawn to cakes that look fancy but aren’t too hard to make. There’s something about serving a beautiful dessert that makes any dinner feel special. But I don’t want to spend all day in the kitchen or stress about whether it’ll turn out right.

That’s where chiffon cakes come in. They’re light and fluffy like angel food cake, but they have more flavor and stay moist longer. The technique might sound intimidating, but once you get the hang of folding in the egg whites, it’s really quite simple. I love making them when blueberries are in season because the berries add little bursts of sweetness throughout.

Want something that looks impressive but won’t leave you exhausted? This is your cake. It’s perfect for birthdays, potlucks, or just because it’s Tuesday and you deserve cake.

What Kind of Blueberries Should I Use?

For this chiffon cake, frozen blueberries actually work better than fresh ones since they hold their shape and don’t burst as easily during cooking. Wild blueberries are my top choice because they’re smaller and pack more flavor, but regular frozen blueberries from the grocery store will work just fine too. If you only have fresh blueberries on hand, you can definitely use those – just toss them in a little flour before folding them into the batter to help prevent them from sinking. Whether you go with frozen or fresh, avoid washing them right before use since extra moisture can affect the cake’s texture.

Options for Substitutions

This chiffon cake is pretty forgiving when it comes to swaps, but there are a few key things to keep in mind:

• Frozen blueberries: Fresh blueberries work great too – just use the same amount. You can also try other berries like raspberries or blackberries for a different flavor twist.
• Cake flour: Don’t have cake flour? Make your own by removing 2 tablespoons from 1 cup of all-purpose flour and replacing it with 2 tablespoons of cornstarch. Sift it together a few times.
• Cream of tartar: This is pretty important for stabilizing the egg whites, but if you’re out, you can use 1 teaspoon of lemon juice or white vinegar instead.
• Light-tasting oil: Canola, vegetable, or avocado oil all work well. Just avoid strong-flavored oils like olive oil as they’ll compete with the delicate cake flavor.
• Heavy cream: You can use whipped topping from a container if you prefer, or make a lighter version with whipped cream cheese mixed with a little milk and sugar.
• Eggs: Room temperature eggs are really important here for proper whipping – if yours are cold, place them in warm water for 10 minutes before using.

Watch Out for These Mistakes While Baking

The biggest mistake when making chiffon cake is getting even a tiny bit of egg yolk in your whites, which will prevent them from whipping up properly – make sure your bowls and beaters are completely clean and dry before starting.

Another common error is overbeating the egg whites past stiff peaks, which creates a grainy texture, so stop mixing as soon as you can turn the bowl upside down without the whites falling out.

When folding the flour mixture into the beaten whites, resist the urge to stir vigorously since this deflates all that air you worked so hard to create – instead, use gentle folding motions from the bottom up.

Finally, never open the oven door during the first 30 minutes of baking, as the sudden temperature change can cause your delicate chiffon to collapse, and always cool the cake upside down to maintain its light, airy structure.

What to Serve With Blueberry Chiffon Cake?

This light and airy blueberry chiffon cake is honestly perfect on its own, but a dollop of freshly whipped cream or a scoop of vanilla ice cream makes it even better. Since the cake already has that lovely blueberry flavor, you could serve it alongside other fresh berries like strawberries or raspberries for a beautiful mixed berry dessert. A cup of coffee or black tea pairs wonderfully with the cake’s fluffy texture and fruity sweetness. For special occasions, try serving it with a glass of sparkling wine or champagne – the bubbles complement the cake’s light, airy texture perfectly.

Storage Instructions

Refrigerate: This chiffon cake needs to stay in the fridge since it has whipped cream frosting. Cover it loosely with plastic wrap or store it in a cake carrier, and it’ll keep fresh for up to 3 days. The cake actually tastes even better the next day as all the flavors meld together!

Freeze: You can freeze the unfrosted cake layers wrapped tightly in plastic wrap for up to 2 months. I don’t recommend freezing the assembled cake with the whipped cream, as it doesn’t thaw well and can become watery.

Make Ahead: The blueberry compote can be made up to a week ahead and stored in the fridge. You can also bake the cake layers a day in advance and assemble with the whipped cream right before serving. Just wrap the cooled layers in plastic wrap and keep them at room temperature.

Preparation Time	30-45 minutes
Cooking Time	25-30 minutes
Total Time	55-75 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2400-2600
• Protein: 35-40 g
• Fat: 115-130 g
• Carbohydrates: 320-350 g

Ingredients

For the blueberry compote:

• 400 g frozen blueberries
• 50 g granulated sugar
• 50 g water

For the cake:

• 5 large eggs, at room temperature
• 1/4 tsp cream of tartar
• 120 g granulated sugar
• 80 g milk (dairy or non-dairy)
• 50 g neutral oil (such as canola or avocado oil)
• 1 tsp vanilla extract
• 100 g cake flour
• 1 tsp baking powder

For the whipped cream:

• 400 g heavy whipping cream or whipped cream
• 30 g powdered sugar
• 3 tbsp blueberry compote (prepared above)
• 1 tsp vanilla extract

For assembly and decoration (optional):

• Fresh or defrosted blueberries
• Thyme sprigs

Step 1: Make the Blueberry Compote

• 400 g frozen blueberries
• 50 g granulated sugar
• 50 g water

In a small pot, combine the frozen blueberries, 50 g granulated sugar, and water.

Stir together, cover, and bring to a simmer over medium heat.

Uncover and continue simmering, stirring occasionally, until most of the water evaporates and the mixture thickens into a jammy compote, about 10-15 minutes.

Transfer the blueberry compote to a small bowl and let it cool completely before using in the cake.

Step 2: Prepare and Bake the Cake Layers

• 5 large eggs, at room temperature
• 1/4 tsp cream of tartar
• 120 g granulated sugar
• 80 g milk (dairy or non-dairy)
• 50 g neutral oil (such as canola or avocado oil)
• 1 tsp vanilla extract
• 100 g cake flour
• 1 tsp baking powder

Preheat your oven to 350°F (175°C).

Line three 6-inch round cake pans with parchment paper circles on the bottom only.

Separate the egg whites and yolks into two large mixing bowls.

Add cream of tartar to the egg whites and beat with a hand mixer on low until frothy.

Gradually add 120 g granulated sugar, one spoon at a time, beating until stiff peaks form.

Set aside.

To the egg yolks, add milk, oil, and 1 tsp vanilla extract.

Mix until combined.

Sift the cake flour and baking powder into the yolk mixture and mix until smooth.

Fold one-third of the whipped egg whites into the yolk mixture, then fold in the remainder until just combined.

Divide the batter evenly among the prepared pans (about 185-200 g per pan).

Tap gently to remove air bubbles.

Bake for 25-27 minutes until lightly golden.

Turn cakes upside down on a wire rack to cool completely before releasing from pans and removing parchment.

I always let the cakes cool upside down—it helps keep them extra fluffy.

Step 3: Whip the Blueberry Cream

• 400 g heavy whipping cream or whipped cream
• 30 g powdered sugar
• 3 tbsp blueberry compote (from Step 1)
• 1 tsp vanilla extract

Once the cakes and compote are completely cooled, add the heavy whipping cream (or whipped cream), powdered sugar, 3 tablespoons of the blueberry compote from Step 1, and 1 teaspoon vanilla extract to a large mixing bowl.

Beat with a hand mixer until stiff peaks form.

For an extra fruity flavor, I sometimes add a touch more compote to the cream.

Step 4: Assemble and Fill the Cake

• cake layers (from Step 2)
• blueberry whipped cream (from Step 3)
• blueberry compote (from Step 1)

Place the first cooled cake layer on a cake turntable.

Spread a generous layer of blueberry whipped cream (from Step 3) on top, then spread some blueberry compote (from Step 1) in the middle of the cream layer.

Top with another cake layer and repeat the process, layering cake, cream, and compote.

Finish with the final cake layer on top.

I like to chill the assembled cake layers for a few minutes before the final frosting to keep everything stable.

Step 5: Frost the Cake

• blueberry whipped cream (from Step 3)

Spread a thin crumb coat of blueberry whipped cream over the assembled cake to seal in any crumbs.

Chill in the fridge for about 10 minutes if desired—the crumb coat won’t get hard like buttercream, but it helps set the cake.

Once set, apply a final, even layer of whipped cream all over the cake using a spatula or bench scraper.

Scrape off any excess for a smooth finish.

Step 6: Decorate the Cake

• fresh or defrosted blueberries
• thyme sprigs

Garnish the finished cake with fresh or defrosted blueberries and sprigs of thyme for a beautiful, fresh finish.

If you want a cake that looks extra vibrant, you can dust on a little extra powdered sugar or pile on the berries.

This step makes the cake feel special and adds a pop of color.