Introduction
Have you ever taken a bite of something so light, so fluffy, and so full of flavor that it instantly became your new favorite dessert? That’s exactly what this Blueberry Chiffon Cake promises. Whether you’ve seen the famous Blueberry Chiffon Cake at Paris Baguette or the delicate slices from tous les JOURS, this homemade version brings that same irresistible charm straight to your kitchen — with a wholesome.
This cake isn’t just soft — it’s cloud-like. Infused with sweet bursts of blueberries and crafted with airy egg whites and alcohol-free vanilla extract, it’s the perfect balance of elegance and simplicity. And if you’ve been searching for a Blueberry chiffon cake near me, your search ends here — because now, you can bake it yourself.
Whether you’re hosting, celebrating, or just craving a slice with tea, this chiffon cake fits beautifully into any moment. Let’s dive into what makes it so special.
Table of Contents
Key Benefits of Blueberry Chiffon Cake
This Blueberry Chiffon Cake is everything you want in a dessert — soft, flavorful, and made with clean, natural ingredients. Here’s why you’ll love it:
Incredibly Light & Airy: Whipped egg whites give it that signature cloud-like texture.
Naturally Sweet: Bursts of juicy blueberries make every bite a treat.
Inspired by Favorites: Think Paris Baguette or tous les JOURS, but made at home.
No Alcohol or Additives: Every ingredient is thoughtfully chosen for peace of mind.
Beginner-Friendly: No complicated tools, just easy steps and beautiful results.
Ingredients
Everything you need to make this Blueberry Chiffon Cake is simple and accessible — with ingredients that are clean, wholesome, and free from alcohol or artificial additives.
For the Cake:
- 1¾ cups cake flour (sifted)
- 1 tbsp baking powder
- ½ tsp salt
- ¾ cup sugar (divided)
- 5 large egg yolks
- ⅓ cup neutral oil (sunflower or canola)
- ½ cup water
- 1 tsp alcohol-free vanilla extract
- 1 cup fresh blueberries (lightly dusted with flour)
- 7 large egg whites
- ¼ tsp cream of tartar (optional, for stabilizing)
For the Topping (Optional):
1 cup natural heavy cream
1 tbsp powdered sugar
Extra blueberries for garnish
Blueberry Chiffon Cake
Ingredients
For the Cake:
- 1¾ cups cake flour sifted
- 1 tbsp baking powder
- ½ tsp salt
- ¾ cup sugar divided
- 5 large egg yolks
- ⅓ cup neutral oil sunflower or canola
- ½ cup water
- 1 tsp alcohol-free vanilla extract
- 1 cup fresh blueberries lightly dusted in flour
- 7 large egg whites
- ¼ tsp cream of tartar optional
Optional Topping:
- 1 cup heavy cream natural, alcohol-free
- 1 tbsp powdered sugar
- Extra blueberries for garnish
Instructions
- Preheat oven to 325°F (165°C). Leave tube pan ungreased.
- In a large bowl, sift together flour, baking powder, salt, and half the sugar.
- In another bowl, whisk egg yolks, oil, water, and vanilla. Combine with dry ingredients and mix until smooth.
- In a separate clean bowl, beat egg whites and cream of tartar until foamy. Add remaining sugar gradually and beat to stiff peaks.
- Fold egg whites into batter in thirds. Gently fold in floured blueberries.
- Pour into tube pan, smooth the top, and bake for 50–55 minutes.
- Invert pan immediately and cool upside down for 1 hour.
- Once cool, release the cake and top with whipped cream and extra berries, if desired.
Notes
Nutrition Information (Per Slice)
-
Total Fat: 10g
- Saturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 70mg
- Sodium: 140mg
-
Total Carbohydrates: 26g
- Dietary Fiber: 1g
- Sugars: 14g
- Protein: 5g
- Calcium: ~40mg
- Iron: ~1.2mg
- Vitamin A: ~150 IU
- Vitamin C: ~2mg
Instructions for Blueberry Chiffon Cake
Follow these simple steps for a soft, fluffy Blueberry Chiffon Cake that looks bakery-made but tastes even better.
Preheat the oven to 325°F (165°C). Use an ungreased tube pan so the cake can climb and stay airy.
Mix dry ingredients: In a large bowl, sift together flour, baking powder, salt, and half the sugar.
Whisk wet ingredients: In another bowl, combine egg yolks, oil, water, and vanilla extract. Add to the dry mix and whisk until smooth.
Beat egg whites: In a clean bowl, beat egg whites and cream of tartar until foamy. Gradually add the rest of the sugar and beat until stiff peaks form.
Fold gently: Add egg whites to the batter in thirds, folding gently with a spatula. Then fold in the floured blueberries without overmixing.
Bake: Pour into the tube pan and smooth the top. Bake for 50–55 minutes, or until a toothpick comes out clean.
Cool upside down: Immediately invert the pan and let the cake cool completely before removing.
Optional topping: Whip cream with powdered sugar until soft peaks form. Spread over the cooled cake and garnish with fresh blueberries.
Pro Tips & Variations
Want to make your Blueberry Chiffon Cake even better? These quick tips and twists will help:
Pro Tips:
- Don’t grease the pan — the cake needs to cling to the sides to rise properly.
- Cool upside down to prevent it from collapsing. A bottle neck works great for support.
- Dust blueberries with flour so they stay evenly distributed and don’t sink.
Variations:
Swap blueberries for mixed berries or raspberries.
Add a bit of lemon zest to the batter for a citrusy twist.
Drizzle with a simple sugar glaze instead of whipped cream for a lighter finish.
Serving Suggestions
This Blueberry Chiffon Cake is versatile and perfect for any moment. Here are a few delicious ways to serve it:
- Chilled with fresh cream: Serve slices cold with a dollop of whipped cream and extra blueberries on top.
- Afternoon tea favorite: Pairs beautifully with a hot cup of tea or a light latte.
- Brunch table star: Light enough for daytime gatherings, yet sweet enough to impress.
- Elegant dessert: Slice, plate, and dust with powdered sugar for a café-style presentation.
Whether you’re serving guests or treating yourself, this cake always feels like a special occasion.
Conclusion
There’s a reason this Blueberry Chiffon Cake is loved by so many — from the elegance of Paris Baguette to the simplicity of homemade baking. It’s light, flavorful, and made with thoughtful ingredients that suit your values and your taste buds.
Now that you’ve got the recipe, there’s no need to search for a blueberry chiffon cake near me — just bake it, slice it, and enjoy every airy bite. Trust me, this will be the dessert your friends and family ask for again and again.
FAQs
What is the difference between a sponge cake and a chiffon cake?
A sponge cake relies mostly on whipped eggs for structure, making it light but slightly dry. A chiffon cake adds oil and baking powder, giving it a richer, moister texture with that signature airy lift — perfect for holding fruits like blueberries.
What is the best frosting for a chiffon cake?
Light toppings work best! Try whipped cream, a simple glaze, or fruit-based sauces. For this recipe, a soft whipped cream pairs beautifully with the fresh blueberry flavor.
What is the most delicious cake in the world?
That depends on your taste — but many dessert lovers rave about the Blueberry Chiffon Cake Paris Baguette or Blueberry Chiffon Cake tous les JOURS. Our homemade version gives you that same flavor and texture, with cleaner ingredients.
How do I keep my blueberries from sinking to the bottom of a cake?
Toss them in a little flour before folding into the batter. This helps suspend the berries evenly and avoids clumps at the bottom.
What pairs well with chiffon cake?
Think fruit toppings, whipped cream, a touch of lemon zest, or even a cup of green tea. It’s also amazing served cold — just like a blueberry chiffon cake slice from a bakery.