blueberry breeze cake

How to Make a Blueberry Chiffon Cake: A Step-by-Step Guide

Blueberry chiffon cake, a light, airy dessert with fruity sweetness, is surprisingly easy to make. Follow this guide to bake a perfect one at home.

Ingredients:

- 120g cake flour, 80g sugar (separated), 4 eggs, 60ml vegetable oil, 60ml milk, 1 tsp vanilla extract, 100g fresh blueberries, and ½ tsp cream of tartar.

Steps:

1. Prep: Preheat the oven to 160°C. Separate egg whites from yolks. Sift flour and 50g sugar together. Toss blueberries with 1 tbsp flour to prevent sinking.

2. Mix batter: Whisk egg yolks, 30g sugar, oil, milk, and vanilla until smooth. Gradually fold in flour mixture until combined.

3. Whip meringue: Beat egg whites with cream of tartar until foamy. Add remaining sugar gradually, beating until stiff peaks form.

4. Combine: Gently fold ⅓ meringue into yolk batter to lighten it, then fold in the remaining meringue and floured blueberries in two batches. Avoid overmixing.

5. Bake: Pour batter into a 17cm tube pan. Bake for 40–45 minutes until a toothpick comes out clean. Invert immediately and cool completely before removing.

Tip: Ensure no grease touches the tube pan for proper rising. Serve with whipped cream or fresh berries for extra flavor. Enjoy your homemade blueberry chiffon cake!