The Most Amazing Classic Blueberry Chiffon Cake

Fluffy, fruity, and melt-in-your-mouth light—a timeless dessert that’s perfect for any occasion!

🎉 Introduction

This Classic Blueberry Chiffon Cake is the kind of dessert that feels like a gentle hug from your grandmother—soft, airy, and bursting with real blueberry flavor. With its signature light-as-air crumb and naturally fruity sweetness, this chiffon cake is ideal for spring brunches, summer picnics, or anytime you’re craving something elegant and fresh. 💐

Unlike denser cakes, a chiffon cake combines the richness of a butter cake with the airiness of angel food—making it perfect for berries and whipped toppings. It’s beautiful enough for guests and simple enough for weekday cravings.

🛒 Ingredients

🧁 Dry Ingredients

• 2¼ cups cake flour (sifted)
• 1½ cups granulated sugar (divided)
• 1 tbsp baking powder
• ½ tsp salt

🥚 Wet Ingredients

• 7 large eggs, separated
• ½ cup vegetable oil
• ¾ cup water
• 1 tsp vanilla extract
• ½ tsp almond extract (optional)

🫐 Blueberry Add-Ins

• 1½ cups fresh or frozen blueberries (if frozen, do not thaw)
• 1 tsp lemon zest
• 1 tbsp all-purpose flour (for coating berries)

🌤 Stabilized Egg Whites

• ½ tsp cream of tartar

👩‍🍳 Directions

Step 1: Prep the Pan

• Preheat oven to 325°F (160°C)
• Do not grease your tube pan (the cake needs to cling to rise!)

Step 2: Mix Dry Ingredients

• In a large bowl, whisk together cake flour, 1 cup sugar, baking powder, and salt

Step 3: Combine Wet Ingredients

• In a separate bowl, whisk egg yolks, oil, water, vanilla, and lemon zest until smooth
• Add wet mixture to dry ingredients and mix until well combined

Step 4: Prepare Egg Whites

• In a clean bowl, beat egg whites and cream of tartar until foamy
• Gradually add remaining ½ cup sugar, beating to stiff glossy peaks

Step 5: Fold Together

• Gently fold the egg whites into the yolk batter in thirds—don’t overmix!
• Toss blueberries with 1 tbsp flour, then fold them in gently at the end

Step 6: Bake

• Pour batter into the ungreased 10-inch tube pan
• Bake for 55–65 minutes, or until a skewer comes out clean
• Invert pan upside down on a bottle or funnel and let cool completely

Step 7: Unmold & Decorate

• Run a thin knife around the sides and center tube
• Carefully lift out and place on a serving plate
• Top with powdered sugar, fresh blueberries, whipped cream, or lemon glaze!

🍽️ Servings & Timing

• Servings: 10–12 slices
• Prep Time: 20 minutes
• Bake Time: 55–65 minutes
• Cooling Time: 2 hours
• Total Time: ~3 hours

🥄 Variations

• Lemon Blueberry: Add 2 tbsp fresh lemon juice for extra zing
• Gluten-Free: Use a cake flour blend that’s gluten-free
• Frosting Ideas: Serve with whipped cream or lemon glaze drizzle
• Berry Mix: Sub in raspberries or blackberries for a twist
• Blueberry Sauce: Add a blueberry compote drizzle on top!

🧊 Storage & Reheating

• Room Temp: Best eaten within 2 days, stored in a covered container
• Fridge: Store up to 5 days (bring to room temp before serving)
• Freezer: Wrap slices in plastic wrap and freeze for up to 2 months
• Reheat Tip: Warm briefly in the microwave for 10–12 seconds

❓ 10 FAQs

1. Can I use frozen blueberries?
   Yes! Just add them frozen to prevent bleeding and sogginess.
2. Why shouldn’t I grease the pan?
   The batter needs to cling to the sides to rise properly.
3. Can I bake this in a bundt pan?
   Not recommended—it won’t rise correctly. Use a tube or angel food pan.
4. How do I know it’s done?
   A skewer should come out clean and the top should spring back to touch.
5. What if I don’t have cream of tartar?
   Use a few drops of lemon juice or white vinegar instead.
6. Can I make this cake dairy-free?
   Yes—it already is!
7. Can I turn this into cupcakes or a sheet cake?
   Not ideal—chiffon needs height to stay fluffy.
8. Why did my cake fall?
   Could be overmixing the whites or not baking long enough.
9. Can I flavor the whipped topping?
   Yes! Add vanilla, almond, or lemon zest for a perfect pairing.
10. Is this a good make-ahead dessert?
    Yes—bake the day before and top just before serving.

🏁 Conclusion

This Classic Blueberry Chiffon Cake is a beautiful blend of light texture, natural sweetness, and blueberry freshness. With its airy crumb and elegant rise, it’s the kind of cake that makes any gathering feel extra special. Whether served plain with a dusting of sugar or fancied up with fresh fruit and whipped cream, this cake always impresses. 💙

Make it for Mother’s Day, baby showers, birthdays, or brunch—it’s a tried-and-true favorite that always delivers both flavor and beauty.

Adam

The Most Amazing Classic Blueberry Chiffon Cake

This Classic Blueberry Chiffon Cake is the kind of dessert that feels like a gentle hug from your grandmother—soft, airy, and bursting with real blueberry flavor. With its signature light-as-air crumb and naturally fruity sweetness, this chiffon cake is ideal for spring brunches, summer picnics, or anytime you’re craving something elegant and fresh. 💐 Unlike denser cakes, a chiffon cake combines the richness of a butter cake with the airiness of angel food—making it perfect for berries and whipped toppings. It’s beautiful enough for guests and simple enough for weekday cravings.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

bake Cooling Time 3 hours hrs

Total Time 3 hours hrs 20 minutes mins

Servings: 12 slices

Ingredients Method Notes

Ingredients

  

🧁 Dry Ingredients

• 2¼ cups cake flour sifted
• 1½ cups granulated sugar divided
• 1 tbsp baking powder
• ½ tsp salt

🥚 Wet Ingredients

• 7 large eggs separated
• ½ cup vegetable oil
• ¾ cup water
• 1 tsp vanilla extract
• ½ tsp almond extract optional

🫐 Blueberry Add-Ins

• 1½ cups fresh or frozen blueberries if frozen, do not thaw
• 1 tsp lemon zest
• 1 tbsp all-purpose flour for coating berries

🌤 Stabilized Egg Whites

• ½ tsp cream of tartar

Method

 

Step 1: Prep the Pan

1. Preheat oven to 325°F (160°C)
2. Do not grease your tube pan (the cake needs to cling to rise!)

Step 2: Mix Dry Ingredients

1. In a large bowl, whisk together cake flour, 1 cup sugar, baking powder, and salt

Step 3: Combine Wet Ingredients

1. In a separate bowl, whisk egg yolks, oil, water, vanilla, and lemon zest until smooth
2. Add wet mixture to dry ingredients and mix until well combined

Step 4: Prepare Egg Whites

1. In a clean bowl, beat egg whites and cream of tartar until foamy
2. Gradually add remaining ½ cup sugar, beating to stiff glossy peaks

Step 5: Fold Together

1. Gently fold the egg whites into the yolk batter in thirds—don’t overmix!
2. Toss blueberries with 1 tbsp flour, then fold them in gently at the end

Step 6: Bake

1. Pour batter into the ungreased 10-inch tube pan
2. Bake for 55–65 minutes, or until a skewer comes out clean
3. Invert pan upside down on a bottle or funnel and let cool completely

Step 7: Unmold & Decorate

1. Run a thin knife around the sides and center tube
2. Carefully lift out and place on a serving plate
3. Top with powdered sugar, fresh blueberries, whipped cream, or lemon glaze!

Notes

🥄 Variations
Lemon Blueberry: Add 2 tbsp fresh lemon juice for extra zing

Gluten-Free: Use a cake flour blend that’s gluten-free

Frosting Ideas: Serve with whipped cream or lemon glaze drizzle

Berry Mix: Sub in raspberries or blackberries for a twist

Blueberry Sauce: Add a blueberry compote drizzle on top!

🧊 Storage & Reheating
Room Temp: Best eaten within 2 days, stored in a covered container

Fridge: Store up to 5 days (bring to room temp before serving)

Freezer: Wrap slices in plastic wrap and freeze for up to 2 months

Reheat Tip: Warm briefly in the microwave for 10–12 seconds

❓ 10 FAQs
Can I use frozen blueberries?
Yes! Just add them frozen to prevent bleeding and sogginess.

Why shouldn’t I grease the pan?
The batter needs to cling to the sides to rise properly.

Can I bake this in a bundt pan?
Not recommended—it won’t rise correctly. Use a tube or angel food pan.

How do I know it’s done?
A skewer should come out clean and the top should spring back to touch.

What if I don’t have cream of tartar?
Use a few drops of lemon juice or white vinegar instead.

Can I make this cake dairy-free?
Yes—it already is!

Can I turn this into cupcakes or a sheet cake?
Not ideal—chiffon needs height to stay fluffy.

Why did my cake fall?
Could be overmixing the whites or not baking long enough.

Can I flavor the whipped topping?
Yes! Add vanilla, almond, or lemon zest for a perfect pairing.

Is this a good make-ahead dessert?
Yes—bake the day before and top just before serving.

🏁 Conclusion
This Classic Blueberry Chiffon Cake is a beautiful blend of light texture, natural sweetness, and blueberry freshness. With its airy crumb and elegant rise, it’s the kind of cake that makes any gathering feel extra special. Whether served plain with a dusting of sugar or fancied up with fresh fruit and whipped cream, this cake always impresses. 💙

Make it for Mother’s Day, baby showers, birthdays, or brunch—it’s a tried-and-true favorite that always delivers both flavor and beauty.