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–+ servings
A slice of blueberry chiffon cake lifted from the rest of the cake with a cake server.

Blueberry Chiffon Cake

Author: Gail Ng
Soft and fluffy blueberry chiffon cake with layers of blueberry compote and blueberry whipped cream
4.89 from 9 votes
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Prep Time 1 hour 20 minutes
Cook Time 47 minutes
Chilling Time 10 minutes
Total Time 2 hours 17 minutes
Yield 8 slices
Category Dessert
Cuisine Japanese

Equipment

Ingredients
  

Blueberry Compote

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

Chiffon Cake

  • 5 large eggs, room temperature
  • ¼ teaspoon cream of tartar
  • 120 g granulated sugar
  • 80 g milk, dairy or non-dairy
  • 50 g light-tasting oil, e.g. canola oil, avocado oil, etc.
  • 1 teaspoon vanilla extract
  • 100 g cake flour
  • 1 teaspoon baking powder

Blueberry Whipped Cream

  • 400 g whipped cream or heavy cream
  • 30 g powdered sugar
  • 3 tablespoons blueberry compote, from above
  • 1 teaspoon vanilla extract

Decorations

  • fresh or thawed blueberries, optional
  • sprigs of thyme, optional

Instructions
 

Blueberry Compote

  • Simmer: In a small pot, stir together frozen blueberries, sugar, and water. Cover and bring to a simmer.
    Left: frozen blueberries and sugar in a pot. Right: covered pot on a stove.
  • Thicken: Uncover and continue simmering, stirring occasionally, until most of the water evaporates and you're left with a thick jammy compote, about 10-15 minutes. Transfer the blueberry compote to a small bowl to cool completely before using.
    Left: stirring blueberry compote in a pot with a spatula. Right: cooked blueberry compote in a bowl.

Chiffon Cake

  • Prep: Preheat the oven to 350°F. Line three 6" round pans with parchment paper rounds on the bottom of the pans only. Set aside.
  • Separate eggs: Separate the egg whites and egg yolks into two large mixing bowls, being careful not to get any of the yolks in the egg whites. Set the bowl of egg yolks aside.
    Left: hand holding an egg yolk with the egg whites dripping down into a bowl. Right: pouring egg whites into a mixing bowl.
  • Beat egg whites: To the egg whites, add cream of tartar. Use an electric hand mixer on low speed to beat the egg whites until they become frothy like cappuccino foam.
    Left: beating egg whites with a hand mixer. Right: beating frothy egg whites with a hand mixer.
  • Whip to stiff peaks: Sprinkle in the sugar, one spoonful at a time, mixing well in between each addition. Continue beating the mixture until it becomes stiff peaks (when you pull the mixer out of the bowl, the meringue should stand up in pointy peaks with a slight curl at the tips). Set aside.
    Left: sprinkling a spoonful of sugar into egg whites while mixing with hand mixer. Right: egg white meringue at stiff peaks.
  • Egg yolk mixture: To the egg yolks, add the milk, oil, and vanilla extract. Use the same hand mixer to mix until combined. Use a fine mesh sieve to sift in the cake flour and baking powder. Mix again until combined and smooth.
    Left: egg yolks and ingredients in a mixing bowl. Right: sifting flour into egg yolk mixture.
  • Combine egg whites and egg yolk mixtures: Add ⅓ of the egg white meringue into the egg yolk mixture. Use a spatula to fold them together until mostly combined. Add the rest of the meringue and fold until no streaks remain. Be sure to scrape the bottom and sides of the bowl where thicker batter settles.
    Left: dropping meringue into a bowl of egg yolk mixture from a spatula. Right: folding chiffon cake batter together with a spatula.
  • Fill pans: Divide the batter into your lined cake pans (about 185-200g of batter per pan). Lift and drop each pan on the counter to get rid any large air bubbles.
    Left: pouring cake batter into a cake pan on a scale. Right: three cake pans filled with cake batter.
  • Bake: Bake cakes for about 25-27 minutes or until the tops are lightly golden brown. Turn the pans upside down on a wire rack and let them cool completely.
    Left: three baked cakes on a wire rack. Right: cake pans flipped upside down on a wire rack.
  • Release cakes: Once cooled, run an offset spatula around the edges of the cake and turn the cakes out. Peel the parchment paper off the cake layers.
    Left: running an offset spatula around a cake in a pan. Right: hand peeling parchment paper off of a cake layer.

Blueberry Whipped Cream

  • Whip cream: In a large mixing bowl, add the whipping cream, powdered sugar, blueberry compote, and vanilla extract. Use a hand mixer to beat until it becomes stiff peaks.
    Left: ingredients for whipped cream in a bowl. Right: beating whipped cream with a hand mixer.

Assemble the cake

  • Filling: On a cake turntable, lay down the first cake layer. Use an offset spatula to spread a layer of blueberry whipped cream on top of the cake layer. Spread a layer of blueberry compote in the middle of the whipped cream layer. Top with another cake layer and repeat.
    Left: spreading blueberry whipped cream on top of a cake layer with a spatula. Right: spreading blueberry compote on top of whipped cream with a spatula.
  • Frost: Frost the whole cake with a thin layer of whipped cream as a crumb coat. Let the cake chill in the fridge for about 10 minutes (optional). The crumb coat won't fully harden like buttercream but it does help it set. Apply a final coat of whipped cream all over the cake and use a bench scraper to scrape off the excess.
    Left: frosting the sides of a cake with blueberry whipped cream. Right: scraping excess frosting off the sides of a cake with a bench scraper.
  • Decorate: Decorate the cake with fresh or thawed blueberries and sprigs of thyme (optional).
    Left: making a swirl design on top of a cake with a spatula. Right: hand placing a blueberry on top of a blueberry cake.

Nutrition

Calories: 444kcal | Carbohydrates: 44g | Protein: 7g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 160mg | Sodium: 111mg | Potassium: 169mg | Fiber: 2g | Sugar: 32g | Vitamin A: 927IU | Vitamin C: 5mg | Calcium: 96mg | Iron: 1mg
Keywords blueberry cake, blueberry chiffon cake, blueberry cream cake, blueberry sponge cake
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