Description
Indulge in the light and airy goodness of this Blueberry Chiffon Cake. It’s a delightful treat that pairs perfectly with a cup of tea or a dollop of fresh whipped cream. The lemon-infused sponge is studded with juicy blueberries, making every bite a burst of summer flavor.
Ingredients
Scale
Cake:
- 2 1/4 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups granulated sugar (divided)
- 7 large eggs (separated)
- 1/2 cup vegetable oil
- 3/4 cup water
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon cream of tartar
- 1 cup fresh or frozen blueberries (tossed in 1 teaspoon flour)
Glaze (optional):
- 1 cup powdered sugar
- 1–2 tablespoons lemon juice
Instructions
- Preheat the oven: Preheat the oven to 325°F (160°C). Do not grease the tube pan.
- Mix dry ingredients: Sift together cake flour, baking powder, salt, and 3/4 cup sugar in a bowl.
- Combine wet ingredients: Whisk egg yolks, oil, water, lemon juice, and vanilla. Mix into dry ingredients.
- Whip egg whites: Beat egg whites and cream of tartar with sugar until stiff peaks form.
- Fold in egg whites: Gently fold whipped egg whites into the batter in three additions.
- Add blueberries: Fold in blueberries and pour batter into an ungreased tube pan.
- Bake: Bake for 55–60 minutes until done. Invert to cool.
- Prepare glaze: Mix powdered sugar and lemon juice for glaze. Drizzle over cooled cake.
Notes
- Use frozen blueberries straight from the freezer to prevent bleeding.
- Tossing berries in flour helps prevent sinking.
- This cake is light, airy, and perfect with tea or fresh whipped cream.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 24g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
