Description
A delightful dessert that combines the lightness of chiffon cake with the sweet, tangy flavor of fresh blueberries.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup vegetable oil
- ½ cup water
- 4 large eggs, separated
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1 teaspoon lemon zest (optional)
For the Light Cream Frosting, you will need:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 325°F (160°C) and grease and flour a 9-inch round cake pan.
- Sift together the all-purpose flour, baking powder, and salt in a large mixing bowl.
- In another bowl, whisk together the vegetable oil, water, egg yolks, and vanilla extract.
- Gradually add the wet mixture to the dry ingredients and stir gently until just combined.
- Fold in the fresh blueberries and lemon zest (if using).
- In a clean bowl, beat the egg whites until stiff peaks form.
- Gently fold the whipped egg whites into the batter in three additions.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, checking for doneness with a toothpick.
- Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
- Spread the whipped cream frosting over the cooled cake and garnish with additional fresh blueberries.
Notes
- Avoid overmixing the batter to keep the cake light and airy.
- Ensure egg whites are whipped to stiff peaks for the best texture.
- Use room temperature eggs for better batter consistency.
- Allow the cake to cool completely before frosting.
- Check for doneness with a toothpick before removing from the oven.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Blueberry Chiffon Cake, Dessert, Baking, Cake Recipe