Blueberry Chiffon Cake

Category: Decadent Desserts

Three-layer chiffon cake with blueberry compote and whipped cream. Takes 2 hours to make. Serves 8. Perfect for birthdays and special occasions.
Sarah
Created By Sarah John
Updated on Fri, 07 Feb 2025 15:19:37 GMT
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A light and airy blueberry chiffon cake that captures the essence of summer in every bite. This showstopping dessert features delicate layers of fluffy chiffon cake embraced by homemade blueberry compote and crowned with naturally purple-tinted whipped cream frosting. The combination creates an elegant dessert that's both visually stunning and incredibly delicious.

I've made this cake countless times for family gatherings, and it never fails to draw gasps of admiration. The natural purple hue of the frosting always sparks conversation, while the light texture keeps everyone coming back for seconds.

Essential Ingredients Guide

  • High-quality frozen blueberries: Their concentrated flavor and deep color create the perfect compote base.
  • Cake flour: The lower protein content ensures a tender, delicate crumb structure.
  • Room temperature eggs: Crucial for achieving maximum volume in your meringue.
  • Cream of tartar: A pinch creates stability in your egg whites for perfect peaks.
  • Light-tasting oil: Keeps the cake moist while allowing the blueberry flavor to shine.
  • Pure vanilla extract: Enhances the berry notes without overwhelming them.

Creating Your Masterpiece

Blueberry Compote Creation:
Combine frozen berries, sugar, and water in a saucepan over medium heat. Simmer gently until berries release their juices and mixture thickens to coat the back of a spoon.
Perfect Chiffon Base:
Begin by separating your eggs with absolute precision - even a speck of yolk will prevent proper meringue formation. Whip the whites until they transform into glossy peaks that hold their shape.
Batter Magic:
Fold your meringue into the yolk mixture with gentle, deliberate strokes. Watch as the batter becomes light and airy, taking care not to deflate the precious air bubbles you've created.
Assembly Artistry:
Layer your cooled cake with generous swoops of blueberry-tinted cream, ensuring each bite contains the perfect balance of cake, compote, and frosting.
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My grandmother always said blueberries were nature's candy, and this cake proves her point perfectly. The way they burst with sweet-tart flavor in the compote reminds me of summer mornings picking berries at her farm.

Perfect Pairings

Serve this ethereal cake alongside a steaming cup of Earl Grey tea, whose bergamot notes complement the blueberries beautifully. For special occasions, add a scoop of vanilla bean ice cream to create an elegant dessert duo.

Creative Twists

Transform this recipe by incorporating lemon zest into the cake batter for a citrus spark, or swap in blackberries for a different berry experience. For those seeking less sugar, reduce the sweetness in the compote and let the natural berry flavor shine.

Keeping Fresh

Store this beauty in an airtight container in the refrigerator for up to three days, though it rarely lasts that long in my house. Let slices sit at room temperature for 15 minutes before serving to experience the full texture.

After years of baking, this blueberry chiffon cake remains one of my proudest creations. It proves that natural ingredients can create stunning results that rival any artificially colored dessert.

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Common Questions About Cooking

→ Can I use fresh blueberries instead of frozen?
Yes, but frozen blueberries work better for compote as they release more juice. If using fresh, add 2 tablespoons extra water.
→ Why do I need to cool the cake upside down?
Cooling upside down prevents the chiffon cake from collapsing, helping it maintain its fluffy texture.
→ Can I make this cake ahead of time?
Yes, bake layers up to 2 days ahead. Store unfrosted in airtight container. Assemble day of serving for best results.
→ What can I substitute for cream of tartar?
Use 1/2 teaspoon lemon juice or white vinegar for each 1/4 teaspoon cream of tartar.
→ Why isn't my meringue forming stiff peaks?
Ensure eggs are room temperature and bowl is completely clean. Even tiny amounts of fat can prevent stiff peaks.

Fluffy Japanese Blueberry Cake

A soft Japanese-style chiffon cake filled with homemade blueberry compote and topped with blueberry whipped cream.

Preparation Time
80 minutes
Cooking Duration
47 minutes
Total Time Required
127 minutes
Created By: Sarah John

Recipe Category: Sweet Treats

Skill Level Required: Moderate Skills Needed

Cuisine Style: Japanese

Recipe Output: 8 Number of Servings (1 three-layer 6-inch cake)

Dietary Preferences: Vegetarian-Friendly

What You'll Gather

→ Blueberry Compote

Contains 01 items 400g frozen blueberries
Contains 02 items 50g granulated sugar
Contains 03 items 50g water

→ Chiffon Cake

Contains 04 items 5 large eggs, room temperature
Contains 05 items ¼ teaspoon cream of tartar
Contains 06 items 120g granulated sugar
Contains 07 items 80g milk, dairy or non-dairy
Contains 08 items 50g light-tasting oil (canola oil, avocado oil)
Contains 09 items 1 teaspoon vanilla extract
Contains 10 items 100g cake flour
Contains 11 items 1 teaspoon baking powder

→ Blueberry Whipped Cream

Contains 12 items 400g whipped cream or heavy cream
Contains 13 items 30g powdered sugar
Contains 14 items 3 tablespoons blueberry compote
Contains 15 items 1 teaspoon vanilla extract

→ Decorations

Contains 16 items Fresh or thawed blueberries
Contains 17 items Sprigs of thyme

Step-by-Step Instructions

Step 01

In a small pot, combine frozen blueberries, sugar, and water. Cover and bring to a simmer. Then uncover and continue simmering, stirring occasionally, until it thickens into a jammy consistency (10-15 minutes). Cool completely before using.

Step 02

Preheat oven to 350°F. Line three 6-inch round pans with parchment paper on the bottom only.

Step 03

Separate eggs carefully. Beat egg whites with cream of tartar until frothy, then gradually add sugar until stiff peaks form. In another bowl, mix egg yolks, milk, oil, and vanilla. Sift in flour and baking powder, combine until smooth.

Step 04

Fold meringue into yolk mixture in thirds until well combined. Divide batter between pans (185-200g each). Bake for 25-27 minutes until golden brown. Cool upside down on wire rack.

Step 05

Beat together whipping cream, powdered sugar, blueberry compote, and vanilla extract until stiff peaks form.

Step 06

Layer cakes with blueberry whipped cream and compote between each layer. Crumb coat the cake, chill for 10 minutes, then apply final coat. Decorate with fresh blueberries and thyme if desired.

Important Tips

  1. This is a soft and fluffy Japanese-style chiffon cake featuring layers of homemade blueberry compote and blueberry whipped cream

Essential Tools

  • Electric hand mixer
  • Three 6-inch cake pans
  • Cake turntable (optional)
  • Offset spatula
  • Bench scraper

Allergen Guidance

Double-check ingredients for allergens and consult a health expert if needed.
  • Contains eggs
  • Contains dairy (if using dairy milk and cream)
  • Contains wheat (cake flour)

Nutrition Details (per serving)

This nutrition info is provided as a guide and isn't a substitute for professional medical advice.
  • Caloric Content: 444
  • Fat Amount: 28 g
  • Carbohydrates: 44 g
  • Protein Amount: 7 g