Description
Blueberry Chiffon Cake is the ultimate summer dessert that combines a light, airy texture with the sweet and tangy punch of fresh blueberries. Perfectly fluffy and moist, this cake melts in your mouth, making it an irresistible treat for gatherings or cozy afternoons. With simple ingredients and an easy-to-follow method, creating this delightful dessert will evoke cherished memories of sunny days spent with loved ones. Serve it plain or topped with whipped cream for an extra indulgent experience!
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 4 large eggs (separated)
- 1/2 cup vegetable oil
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 1/2 cups fresh blueberries
Instructions
- Preheat oven to 350°F (175°C). Grease a round cake pan or line with parchment paper.
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, beat egg yolks with oil, milk, and vanilla until smooth. Mix into dry ingredients until just combined.
- In a separate bowl, beat egg whites until stiff peaks form, then gently fold into the batter.
- Carefully fold in blueberries to avoid crushing them.
- Pour batter into prepared pan and bake for 30–35 minutes or until a toothpick comes out clean.
- Allow cooling for ten minutes before transferring to a wire rack.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 190
- Sugar: 18g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 0.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 90mg