Description
A light and fluffy Blueberry Chiffon Cake bursting with fresh blueberries, perfect for any occasion.
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 4 large eggs (separated)
- 1/2 cup water
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups fresh blueberries
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C), and grease and flour a 9-inch round cake pan.
- Whisk together the flour, sugar, baking powder, and salt in a large bowl.
- Mix the egg yolks, vegetable oil, and water in another bowl until smooth.
- Incorporate the wet mixture into the dry ingredients, stirring until the batter is smooth.
- Beat the egg whites in a separate bowl until stiff peaks form, then fold into the batter.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean.
- Allow the cake to cool completely before removing it from the pan.
- Cook the blueberries in a saucepan over medium heat until they burst, making a sauce.
- Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form, folding in crushed blueberries.
- Layer the blueberry compote and whipped cream between the cake layers and on top for serving.
Notes
Consider using coconut oil for a tropical flavor or adding lemon zest for a citrus twist.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American