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Blueberry Chiffon Cake with Blueberry Compote and Whipped Cream Recipe

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4.3 from 50 reviews

  • Author: Amina
  • Total Time: 2 hours 17 minutes
  • Yield: 8 servings

Description

This Blueberry Chiffon Cake is a light and airy dessert bursting with fresh blueberry flavor. Featuring a fluffy chiffon cake base, homemade blueberry compote, and luscious blueberry whipped cream, it makes a perfect treat for any occasion. The delicate layers are moist and infused with subtle vanilla and fruity notes, finished with fresh blueberries and thyme for an elegant presentation.

Ingredients

Blueberry Compote

  • 400 g frozen blueberries
  • 50 g granulated sugar
  • 50 g water

Chiffon Cake

  • 5 large eggs (room temperature)
  • 1/4 teaspoon cream of tartar
  • 120 g granulated sugar
  • 80 g milk (dairy or non-dairy)
  • 50 g light-tasting oil (e.g. canola oil, avocado oil)
  • 1 teaspoon vanilla extract
  • 100 g cake flour
  • 1 teaspoon baking powder

Blueberry Whipped Cream

  • 400 g whipped cream or heavy cream
  • 30 g powdered sugar
  • 3 tablespoons blueberry compote (from above)
  • 1 teaspoon vanilla extract

Decoration (Optional)

  • Fresh or thawed blueberries
  • Sprigs of thyme

Instructions

  1. Make Blueberry Compote: In a small pot, combine frozen blueberries, granulated sugar, and water. Cover and bring the mixture to a simmer over medium heat.
  2. Thicken Compote: Uncover and simmer gently, stirring occasionally, until most of the water evaporates and the mixture thickens to a jam-like consistency, about 10-15 minutes. Transfer to a small bowl and allow to cool completely before using.
  3. Prep Cake Pans: Preheat the oven to 350°F (175°C). Line three 6-inch round cake pans with parchment paper rounds at the bottom only and set them aside.
  4. Separate Eggs: Carefully separate the egg whites and egg yolks into two large bowls, ensuring no yolks get into whites. Set yolks aside.
  5. Beat Egg Whites: Add cream of tartar to the egg whites. Using an electric hand mixer on low speed, beat until frothy and resembling cappuccino foam.
  6. Whip to Stiff Peaks: Gradually add the 120 g sugar, one spoonful at a time, beating continuously. Continue until stiff peaks form — the meringue should stand up with pointed peaks that slightly curl at the tips when the mixer is lifted. Set aside.
  7. Prepare Egg Yolk Mixture: To the egg yolks, add milk, oil, and vanilla extract. Mix with the hand mixer until combined. Sift in cake flour and baking powder, then mix again until smooth and uniform.
  8. Fold Mixtures: Gently fold one-third of the meringue into the egg yolk batter using a spatula until mostly combined. Then fold in the remaining meringue gently but thoroughly, scraping the sides and bottom of the bowl to avoid streaks.
  9. Fill Pans: Distribute the batter evenly into each prepared pan (approximately 185-200 g per pan). Lightly tap each pan on the counter to release large air bubbles.
  10. Bake Cakes: Bake the cakes for 25-27 minutes until lightly golden on top and a toothpick inserted comes out clean. Invert the pans onto a wire rack and cool completely.
  11. Unmold Cakes: Once cooled, run an offset spatula around edges and invert cakes out of pans. Peel off parchment paper from cake layers carefully.
  12. Make Blueberry Whipped Cream: In a large bowl, combine whipped cream, powdered sugar, blueberry compote, and vanilla extract. Beat with a hand mixer until stiff peaks form.
  13. Assemble Cake: On a cake turntable or plate, place the first cake layer. Evenly spread a layer of blueberry whipped cream on top, add a spoonful of blueberry compote over the cream layer. Repeat with remaining cake layers.
  14. Crumb Coat: Apply a thin layer of whipped cream over the entire assembled cake to seal crumbs. Chill the cake in the refrigerator for about 10 minutes to set the crumb coat.
  15. Final Frost: Apply a final thick layer of blueberry whipped cream all around the cake. Smooth the surface by using a bench scraper to remove excess frosting.
  16. Decorate: Garnish the cake with fresh or thawed blueberries and optionally add sprigs of thyme for a fragrant and beautiful finish.

Notes

  • Ensure eggs are at room temperature for better meringue volume.
  • Be gentle when folding the meringue into the batter to maintain airiness.
  • If using non-dairy milk or cream, choose unsweetened varieties for best results.
  • Blueberry compote can be made in advance and stored refrigerated for up to 3 days.
  • Optional thyme garnish adds a subtle herbal note and a pretty contrast.
  • Prep Time: 30 minutes
  • Cook Time: 27 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/blueberry-chiffon-cake-with-blueberry-compote-and-whipped-cream-recipe/