If you’ve ever dreamed of a cake that’s as airy as a cloud and bursting with berry flavor, the blueberry chiffon cake might just become your new favorite. In this article, you’ll discover the story behind this vibrant, naturally colored dessert, how to make it step by step, and why it’s so special compared to other cakes. We’ll walk through the key techniques, tips for achieving the perfect blueberry hue, and how to store your masterpiece. If you’re a fan of light, fruity bakes—this one’s for you. Let’s dive into this delightful blueberry chiffon cake recipe!
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Blueberry Chiffon Cake Recipe
- Total Time: 1 hour
- Yield: 1 3-layer 6-inch cake 1x
Description
This gluten-free blueberry chiffon cake features airy sponge layers, homemade blueberry compote, and light whipped blueberry cream frosting.
Ingredients
5 eggs, separated
½ tsp cream of tartar
100g granulated sugar
60ml neutral oil
80ml milk (dairy or non-dairy)
1 tsp vanilla extract
90g gluten-free cake flour
1 tsp baking powder
250g frozen blueberries
2 tbsp sugar (for compote)
2 tbsp water
300ml heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract
Instructions
1. Simmer blueberries, sugar, and water for 15 minutes to make compote. Cool completely.
2. Preheat oven to 350°F. Line 3x 6-inch pans (bottoms only).
3. Whip egg whites with cream of tartar to stiff peaks, adding sugar gradually.
4. Mix yolks, milk, oil, and vanilla. Sift in flour and baking powder. Combine until smooth.
5. Fold meringue into yolk batter in 3 parts.
6. Divide batter into pans and tap gently. Bake 25–27 minutes.
7. Cool upside down on a rack. Release cakes once fully cool.
8. Whip cream with powdered sugar and vanilla. Fold in cooled compote.
9. Layer cakes with cream and extra compote. Frost and decorate with blueberries.
10. Chill before slicing. Serve slightly cold or room temperature.
Notes
Use only gluten-free cake flour blends designed for sponge cakes.
Cool compote fully before adding to cream to prevent deflating.
- Prep Time: 30 minutes
- Cook Time: 27 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 55mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 105mg
Keywords: blueberry chiffon cake, gluten-free blueberry cake
Table of Contents
My Blueberry Chiffon Cake Obsession
When Blueberries Took Over My Heart
There’s something unforgettable about the first time I saw a photo of a cake swirled with vibrant, violet-blue whipped cream. It was a blueberry chiffon cake recipe, and that image was burned into my mind like a sugar-stamped dream. Living here in North Carolina, where blueberries are abundant in summer, I couldn’t resist making my own version—even in winter. Frozen blueberries saved the day, giving me color and flavor all year long.
You know how a scent or a color brings memories rushing back? That’s what this cake does for me. It’s soft and spongy like my grandma’s angel food cake, but with a modern twist: naturally-colored blueberry whipped cream and homemade compote that tastes like fresh-picked berries sun-warmed on the vine.
While I’ve baked my share of classics (give me a lemon pound cake or rich devil’s food any day), this recipe felt like a revelation. Lighter than butter cakes, more vibrant than chocolate, and filled with homemade blueberry jam—it’s the best kind of kitchen magic.
If you’ve ever fallen in love with the idea of a cake before tasting it, you’ll understand the obsession. And once you try this one? I think you’ll agree: this blueberry chiffon cake is something special.
For more blueberry dessert inspiration, I’d also recommend checking out my Blueberry Swirl Honey Pound Cake and Blueberry Cake Donut Recipe. They both show how versatile and beautiful blueberries can be in baked goods.
What Makes This Blueberry Chiffon Cake Unique?
Unlike typical sponge cakes, this one is completely infused with blueberries from top to bottom. The base is an oil-based chiffon cake—no butter means it stays pillow-soft, even when chilled. Then there’s the filling: a juicy, jam-like compote made from frozen berries, simmered down until thick. That same compote gets whipped right into a barely-sweetened cream, creating a frosting that’s vibrant, smooth, and all-natural.
Not to mention, this blueberry chiffon cake recipe is super flexible. You can bake it in 6-inch pans for a tall, dramatic look or double it for an 8-inch cake. It’s also entirely from frozen berries, making it perfect year-round. Whether you’re celebrating a summer birthday or just need a little joy in January, this chiffon delivers.
Craving a rustic blueberry option instead? The Blueberry Coffee Cake Recipe has cozy brunch vibes written all over it.
Ingredients and Instructions for Gluten-Free Blueberry Chiffon Cake
What You’ll Need for the Cake
Soft and fluffy, this gluten-free blueberry chiffon cake bursts with real fruit flavor and gets its beautiful hue naturally. Here’s everything you’ll need:
For the chiffon cake:
- 5 large eggs, separated (room temperature)
- ½ tsp cream of tartar
- 100g granulated sugar
- 60ml neutral oil (canola or avocado)
- 80ml milk (dairy or non-dairy)
- 1 tsp vanilla extract
- 90g gluten-free cake flour blend
- 1 tsp baking powder
For the blueberry compote:
- 250g frozen blueberries
- 2 tbsp granulated sugar
- 2 tbsp water
For the blueberry whipped cream:
- 300ml heavy or whipping cream
- 2 tbsp powdered sugar
- 3 tbsp cooled blueberry compote
- 1 tsp vanilla extract
You’ll also need three 6-inch cake pans and a mixer for whipping the egg whites.
This ingredient list is similar to the one I use in my Blueberry Cottage Cheese Breakfast Bake, which also uses simple pantry items and frozen berries.
Step-by-Step Instructions
1. Make the Blueberry Compote: In a saucepan, combine blueberries, sugar, and water. Simmer on low, covered, then uncovered until thick (about 15 minutes). Cool completely.
2. Prepare the Cake Batter: Preheat oven to 350°F. Line 6-inch pans with parchment (bottom only). Beat egg whites with cream of tartar until frothy, then gradually add sugar and whip to stiff peaks.
3. Mix the Base: In another bowl, whisk egg yolks, milk, oil, and vanilla. Sift in the gluten-free cake flour and baking powder. Mix until smooth.
4. Fold & Bake: Gently fold in meringue in three additions. Pour into pans evenly (about 200g per pan), drop pans on the counter to release air, and bake 25–27 minutes. Flip upside down to cool—just like we do in my Blueberry Tres Leches Cake, where structure matters!
Filling, Frosting & Final Assembly of Blueberry Chiffon Cake Recipe
Whipping the Blueberry Frosting to Perfection
Once your blueberry chiffon cake layers are cooled and your compote is fully set, it’s time to create the most eye-catching part—the frosting. This airy whipped blueberry cream is what makes this cake truly unforgettable.
Pour the heavy cream, powdered sugar, vanilla, and 2 to 3 tablespoons of the cooled compote into a cold mixing bowl. Using a hand mixer, beat the mixture until it thickens into stiff peaks. The result? A soft, smooth, naturally tinted purple frosting with a balanced sweetness. It’s perfect for layering and finishing your blueberry chiffon cake without overpowering the flavor.
This frosting technique is similar to the light toppings I use in my Lemon Blueberry Poke Cake, which also lets the berry notes lead.
Assembling the Blueberry Chiffon Cake
Start assembling your blueberry chiffon cake by setting the first layer on a turntable or serving platter. Spread a thick layer of whipped blueberry cream, then spoon a generous line of blueberry compote right through the center. This balance between fluffy and jammy textures is what sets this cake apart.
Repeat for the next layer. Add the top layer, pressing gently. Spread a thin layer of whipped cream around the entire cake to lock in crumbs, then refrigerate for 10 minutes. Finish with a final coat of whipped blueberry cream, smoothing the sides with a bench scraper.
Decorate with fresh or thawed blueberries. I also love adding thyme or extra compote swirls—it makes the presentation feel modern and fresh, like in my Blueberry Almond Clafoutis.
With its bold color and delicate texture, this blueberry chiffon cake isn’t just a dessert—it’s a centerpiece.
Why This Blueberry Chiffon Cake Works (Tips + Storage)
Why This Cake Succeeds Every Time
There’s real science behind the soft texture of this gluten-free blueberry chiffon cake—and a few tricks that guarantee success. First, chiffon cakes rely on air—not butter—for lift. That’s why properly whipped egg whites are key. Make sure your bowl is clean, your eggs are room temp, and you beat to stiff peaks (those lovely pointy curls).
Second, the folding technique is everything. Don’t stir the meringue into the batter; fold gently in thirds. This keeps the cake fluffy and light, the hallmark of a perfect blueberry chiffon cake recipe.
Lastly, we bake in ungreased pans and cool the cakes upside down. This stops the cake from collapsing as it cools, a technique I also use in recipes like my Blueberry Cake Donut Recipe, where structure matters.
Bonus tip: always cool your blueberry compote completely before folding it into whipped cream. Even slightly warm compote can deflate your frosting.
Storing Your Blueberry Chiffon Cake Recipe
This cake is ideal for making ahead. Once assembled, your blueberry chiffon cake will keep fresh in the fridge for up to 3 days in an airtight container. Because it’s made with whipped cream, it’s best eaten slightly chilled or at room temperature—just let it sit for 10–15 minutes before serving.
To freeze, wrap individual slices tightly in plastic wrap and foil, then freeze for up to 1 month. Thaw overnight in the fridge. The texture stays wonderfully soft, which isn’t always the case with sponge-based cakes.
If you’re looking for another berry-rich dessert that freezes well, try my Blueberry Swirl Honey Pound Cake. It’s denser but still loaded with juicy fruit.
FAQs About Blueberry Chiffon Cake
What is the difference between a sponge cake and a chiffon cake?
A sponge cake uses only eggs (no fat) for structure and has a springy texture. Unlike traditional sponge cakes, this blueberry chiffon cake is made with oil and whipped egg whites—oil ensures it stays tender and moist even when cold, while the whipped egg whites give it that light, cloud-like texture. It’s the best of both worlds—rich and light.
What is so special about chiffon cake?
Chiffon cake stands out because it’s incredibly soft, tender, and flexible. Unlike butter cakes, it doesn’t harden in the fridge, and unlike sponge cakes, it doesn’t dry out as quickly. This makes it perfect for layered cakes like our blueberry chiffon cake, where moisture and fluffiness are key.
What is the best frosting for a chiffon cake?
Whipped cream frosting is ideal—it’s light, airy, and matches the soft texture of chiffon perfectly. In this recipe, we fold real blueberry compote into whipped cream, creating a naturally flavored frosting that doesn’t overpower the cake. Buttercream is too heavy; stick with whipped cream for the best result.
Can you add blueberries to a sponge cake?
Yes, but there’s a risk they’ll sink unless you coat them in flour. The great thing about a blueberry chiffon cake recipe is that we use the berries in a compote instead. It delivers more flavor, better color, and no sunken fruit! You can also explore layered blueberry options like my Blueberry Coffee Cake Recipe for a more rustic approach.
Conclusion
If you’ve made it this far, chances are you’re just as enchanted by the idea of a naturally-colored, berry-filled bake as I was when I first saw a photo of this cake. The blueberry chiffon cake isn’t just pretty—it’s smartly built. It combines the best of soft chiffon, juicy homemade compote, and a whipped cream frosting so airy it almost floats.
Whether you’re making it for a special occasion or just because blueberries make you happy (same here), this gluten-free version is flexible, seasonal, and oh-so-satisfying. And remember, frozen berries work beautifully—no need to wait for peak season.
If you’re craving more blueberry goodness, you’ll love my HomemadeCake’s Pinterest, and stay in the loop with our newest creations by following us on HomemadeCake’s Medium.
