If you’re looking for a dessert that’s both elegant and refreshingly light, the Blueberry Chiffon Cake is your perfect match. This cake combines the fluffy texture of a sponge cake with the fruity sweetness of fresh or frozen blueberries, making it ideal for brunches, tea parties, or summer celebrations.
Unlike heavy, dense cakes, this chiffon version offers a cloud-like crumb with just the right amount of moisture—balanced by the tart pop of juicy blueberries. Whether served plain, dusted with powdered sugar, or topped with a simple glaze or whipped cream, it’s a showstopper that’s surprisingly easy to make.
Why You’ll Love This Cake
✅ Airy texture thanks to whipped egg whites
✅ Naturally sweet and fruity
✅ No butter—lighter and lower in fat than many cakes
✅ Perfect for warm weather or light dessert lovers
✅ Beautiful, simple, and freezer-friendly
Ingredients You’ll Need
- 1 ¾ cups cake flour
- 1 ½ cups granulated sugar, divided
- 2 teaspoons baking powder
- ½ teaspoon salt
- 7 large eggs, separated
- ½ cup vegetable oil
- ¾ cup water or milk
- 1 teaspoon vanilla extract
- ½ teaspoon cream of tartar
- 1 cup fresh or frozen blueberries (lightly floured to prevent sinking)
How to Make Blueberry Chiffon Cake
1. Preheat & Prep
Preheat your oven to 325°F (165°C). Do not grease the pan—this helps the cake rise and cling to the sides for structure.
2. Mix the Dry Ingredients
Sift cake flour, baking powder, salt, and half the sugar into a large bowl.
3. Make the Wet Base
In a separate bowl, whisk together egg yolks, oil, water, and vanilla until smooth. Add to dry ingredients and mix gently until combined.
4. Whip the Egg Whites
In a clean bowl, beat egg whites with cream of tartar until foamy. Gradually add the remaining sugar and beat until stiff peaks form.
5. Fold and Add Blueberries
Gently fold the egg whites into the batter in three additions. Carefully fold in floured blueberries, avoiding overmixing.
6. Bake
Pour the batter into an ungreased 10-inch tube or angel food cake pan. Bake for 50–60 minutes, or until a toothpick comes out clean.
7. Cool Upside Down
Immediately invert the pan and cool upside down on a bottle or cooling rack to maintain the airy structure. Once completely cool, release with a knife.
Optional Glaze or Topping
- Lemon glaze: Mix 1 cup powdered sugar with 1–2 tbsp lemon juice
- Whipped cream and extra blueberries
- Dust with powdered sugar for a simple finish
Tips for Success
- Room-temperature eggs whip better and help create volume
- Use cake flour for a softer crumb
- Don’t skip cooling upside down—it’s what keeps the cake from collapsing
- Lightly coat blueberries in flour to prevent sinking
- Don’t grease the pan! Grease-free pans are essential for chiffon cakes to rise properly
Variations to Try
- Blueberry lemon: Add lemon zest to the batter
- Mixed berry: Use a blend of blueberries, raspberries, and blackberries
- Gluten-free: Use a GF cake flour blend
- Mini chiffon cakes: Bake in muffin tins or mini bundt pans (adjust time)
Storage & Freezing
- Store at room temperature (covered) for up to 3 days
- Refrigerate if using whipped cream topping
- Freeze slices wrapped tightly for up to 2 months
Final Thoughts
This Blueberry Chiffon Cake is a celebration of lightness and flavor. Its soft, airy crumb pairs perfectly with sweet-tart berries, making it a standout dessert that’s as beautiful as it is easy to enjoy. Whether for a casual afternoon treat or a refined special occasion, this cake will never weigh you down.
Airy. Elegant. Effortless. 💙🍰