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Blueberry Chiffon Cake with Blueberry Compote and Whipped Cream Recipe

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★★★★★

4.8 from 69 reviews

This Blueberry Chiffon Cake is a light and airy dessert featuring layers of fluffy chiffon cake infused with vanilla, layered and frosted with blueberry whipped cream and fresh blueberry compote. Perfect for celebrations or a refreshing treat, the cake balances tartness from the blueberries with a subtly sweet, moist crumb. It’s beautifully decorated with fresh blueberries and thyme sprigs for an elegant finish.

Ingredients

Scale

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, etc.)
  • 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 gentle simmer.
  2. Thicken the Compote: Remove the lid and continue simmering the mixture while stirring occasionally. Let most of the water evaporate until it reaches a thick, jam-like consistency, about 10-15 minutes. Transfer to a bowl and let it cool completely before using.
  3. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Line three 6-inch round cake pans with parchment paper rounds only on the bottom. Set aside.
  4. Separate Eggs: Carefully separate the egg whites and yolks into separate large mixing bowls, ensuring no yolk contaminates the whites. Set the yolks aside.
  5. Beat Egg Whites: Add cream of tartar to the egg whites. Using an electric hand mixer on low speed, beat until they look frothy like cappuccino foam.
  6. Whip Egg Whites to Stiff Peaks: Gradually add the 120 g granulated sugar, one spoonful at a time, mixing well between additions. Continue beating until stiff peaks form—when the mixer is pulled out, the peaks hold a firm point with a slight curl.
  7. Prepare Egg Yolk Mixture: To the egg yolks, add milk, oil, and vanilla extract. Mix until combined using the hand mixer. Sift in cake flour and baking powder through a fine mesh sieve, then mix until smooth and fully incorporated.
  8. Fold Egg Whites and Yolk Batter: Gently add one-third of the egg whites to the yolk mixture and fold with a spatula until mostly combined. Then add the remaining egg whites and carefully fold until no white streaks remain, ensuring to scrape the bowl edges and bottom to blend all batter evenly.
  9. Divide Batter and Bake: Equally distribute the batter into the prepared pans (approximately 185-200 g per pan). Tap the pans lightly on the counter to remove large air bubbles. Bake in the preheated oven for 25-27 minutes, or until the tops turn lightly golden brown.
  10. Cool Cakes: Once baked, invert the cake pans onto a wire rack and let cakes cool completely in this position to maintain their height and texture.
  11. Release Cakes: When cooled, run an offset spatula around the cake edges to loosen. Carefully turn the cakes out of the pans and peel off the parchment paper from the bottom.
  12. Prepare Blueberry Whipped Cream: In a large mixing bowl, combine whipping cream, powdered sugar, blueberry compote, and vanilla extract. Use a hand mixer to whip the mixture until stiff peaks form.
  13. Assemble the Cake: On a cake turntable or serving plate, place the first cake layer. Spread a layer of blueberry whipped cream evenly using an offset spatula, then add a spoonful of blueberry compote centrally on the whipped cream layer. Repeat with the second cake layer, topping with the same layers of cream and compote. Place the final cake layer on top.
  14. Crumb Coat and Chill: Spread a thin layer of blueberry whipped cream all over the assembled cake to trap crumbs (crumb coat). Optional: Chill the cake in the fridge for about 10 minutes to help set the crumb coat.
  15. Final Frosting: Apply a final, thicker coat of whipped cream smoothly around the entire cake. Use a bench scraper to smooth the sides and scrape off excess cream for a clean finish.
  16. Decorate: Garnish the cake with fresh or thawed blueberries and sprigs of thyme to enhance appearance and add a fresh aromatic touch.

Notes

  • Use room temperature eggs for better volume when whipping the egg whites.
  • Ensure no yolks get into the egg whites to achieve the stiffest peaks.
  • Be gentle when folding egg whites into the batter to maintain airiness.
  • If using dairy-free milk, choose one with neutral flavor to not overpower the cake taste.
  • Canola or avocado oil are best for a light flavor; avoid strong-flavored oils.
  • Allow the cake layers to cool completely before applying frosting to prevent melting.
  • Chilling the cake after crumb coating helps achieve a cleaner final frosting.
  • Blueberry compote can be made ahead and stored refrigerated for up to 3 days.
  • Optional decorations like thyme add a fragrant herbal note but can be omitted.

Keywords: blueberry chiffon cake, blueberry compote, whipped cream frosting, light cake, summer dessert, elegant cake, blueberry dessert

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