Fluffy Blueberry Chiffon Cake (Print version)
Light, airy chiffon cake with fresh blueberries and lemon zest. Perfect for summer entertaining.
# What you'll need:
→ 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
05 - 1 teaspoon all-purpose flour for dusting blueberries
→ Wet Ingredients
06 - 7 large eggs, separated
07 - 1/2 cup vegetable oil
08 - 3/4 cup cold water
09 - 2 teaspoons vanilla extract
10 - 1 teaspoon finely grated lemon zest
→ Add-ins and Stabilizing
11 - 1 1/2 cups fresh blueberries
12 - 1/2 teaspoon cream of tartar
# How to make it:
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 beat 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, smooth the top, and bake for 45-50 minutes 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.
10 - Once cooled, run a knife around the edges and center tube to release the cake. Transfer to a serving plate.
# Expert suggestions:
01 -
- The texture is impossibly light, almost like eating a flavored cloud
- Fresh blueberries burst in every bite, and the lemon keeps it from being too sweet
- It looks impressive but actually easier than a regular layer cake
02 -
- Never grease a chiffon pan—the batter needs to climb the sides for proper rise
- Room temperature egg whites whip faster and hold more air than cold ones
- Inverting immediately prevents the cake from collapsing under its own weight
03 -
- Use a metal skewer to test for doneness— it's thinner and cleaner than a toothpick
- Pat blueberries dry before the flour toss if they're wet from washing