Blueberry Chiffon Cake
A soft, airy, and naturally sweet blueberry chiffon cake made with clean, alcohol-free ingredients. Inspired by bakery favorites like Paris Baguette and tous les JOURS, this homemade version is easy, elegant, and perfect for any occasion.
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