Ingredients
Method
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!
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.
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.