Description
A light and airy blueberry chiffon cake perfect for any occasion, bursting with flavor from fresh blueberries.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup vegetable oil
- 3 large eggs, separated
- 1/4 cup water
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1/4 teaspoon cream of tartar
Instructions
- Preheat the oven to 325°F (165°C). Grease and flour a chiffon cake pan.
- Whisk together flour, sugar, baking powder, baking soda, and salt in a mixing bowl.
- Combine egg yolks, vegetable oil, water, and vanilla in another bowl. Add this mixture to the dry ingredients and blend until smooth.
- Fold in the blueberries gently.
- Beat the egg whites with cream of tartar in a separate bowl until stiff peaks form. Carefully fold the egg whites into the batter.
- Pour the batter into the prepared pan.
- Bake for about 50-60 minutes or until a toothpick comes out clean.
- Invert the cake until cool, then remove it from the pan. Serve with whipped cream if desired.
Notes
Serve with fresh blueberries and a light dusting of powdered sugar for a beautiful presentation.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 100mg