Fluffy Blueberry Chiffon Cake (Printable)

Light and airy chiffon cake loaded with fresh blueberries and lemon zest, ideal for summer entertaining and afternoon tea.

# What You 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

→ Wet Ingredients

05 - 7 large eggs, separated
06 - 1/2 cup vegetable oil
07 - 3/4 cup cold water
08 - 2 teaspoons vanilla extract
09 - 1 teaspoon finely grated lemon zest

→ Add-ins

10 - 1 1/2 cups fresh blueberries
11 - 1 teaspoon all-purpose flour for dusting blueberries

→ Stabilizing

12 - 1/2 teaspoon cream of tartar

# Steps:

01 - Preheat oven to 325°F. Do not grease a 10-inch chiffon or tube pan.
02 - In a large bowl, sift together cake flour, 1 cup sugar, baking powder, and salt.
03 - In a separate bowl, 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 - In a clean mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add remaining 1/4 cup sugar and continue beating 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 and smooth the top.
09 - Bake for 45 to 50 minutes, or until a skewer inserted into the center comes out clean.
10 - Immediately invert the pan onto a bottle or funnel to cool completely for about 1 hour.
11 - Once cooled, run a knife around the edges and center tube to release the cake. Transfer to a serving plate.

# Expert Advice:

01 -
  • The texture is impossibly light, like eating a sweet cloud studded with bursting blueberries
  • It strikes that perfect balance between impressive enough for company but simple enough for a Tuesday
  • The lemon zest cuts through the sweetness making each bite feel fresh and bright
02 -
  • The ungreased pan might feel wrong but the batter literally needs to grip the sides to climb upward while baking
  • Any trace of fat in your egg white bowl will prevent them from reaching those stiff glossy peaks you need
  • Cooling the cake upside down is non negotiable unless you want a dense disappointing texture instead of fluffy perfection
03 -
  • Room temperature eggs separate more easily and whip up faster than cold ones
  • If your peaks look slightly grainy after adding sugar, keep beating a bit longer until they smooth out

Return