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Light Blueberry Chiffon Cake With Fluffy Texture and Fresh Berry Flavor - A Simple, Airy Treat

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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 12 servings

Ingredients
  

  • Dry ingredients: 1 1/4 cups (150 g) cake flour, 2 tablespoons cornstarch, 3/4 cup (150 g) granulated sugar (divided), 1 1/2 teaspoons baking powder, 1/4 teaspoon fine salt
  • Wet ingredients: 1/3 cup (80 ml) neutral oil (canola or grapeseed), 1/2 cup (120 ml) whole milk, 1 teaspoon vanilla extract, 1 teaspoon lemon zest, 2 tablespoons fresh lemon juice
  • Eggs: 6 large eggs, separated into 6 yolks and 6 whites
  • Stabilizer: 1/2 teaspoon cream of tartar
  • Blueberries: 1 cup fresh blueberries, plus 1/4 cup blueberry puree (blend fresh or thawed frozen berries, then strain)
  • Optional garnish: Powdered sugar for dusting, lightly sweetened whipped cream, extra fresh blueberries
  • Equipment: 10-inch tube pan (angel food pan) with removable bottom, large mixing bowls, hand or stand mixer, rubber spatula, fine-mesh sieve

Instructions
 

  • Preheat and prep the pan: Heat the oven to 325°F (165°C). Use an ungreased 10-inch tube pan. Do not line or butter it; the batter needs to cling to the sides to rise properly.
  • Make the blueberry puree: Blend blueberries until smooth. Strain through a sieve to remove skins. Measure out 1/4 cup. If using frozen berries, thaw first and drain excess liquid.
  • Combine dry ingredients: In a large bowl, whisk cake flour, cornstarch, half the sugar (about 3/8 cup or 75 g), baking powder, and salt until evenly mixed.
  • Whisk the yolk mixture: In another bowl, whisk egg yolks, oil, milk, vanilla, lemon zest, lemon juice, and the 1/4 cup blueberry puree until smooth and slightly frothy.
  • Make the batter base: Pour the yolk mixture into the dry ingredients. Whisk gently just until no dry streaks remain. The batter will be light purple and pourable.
  • Prep the egg whites: In a clean, grease-free bowl, beat egg whites on medium speed until foamy. Add cream of tartar. Gradually sprinkle in the remaining sugar while beating.
  • Whip to medium-stiff peaks: Increase to medium-high and beat until glossy peaks hold a shape but the tips still curl slightly. Avoid overbeating; dry clumpy whites won’t fold well.
  • Fold the meringue: Add one-third of the whipped whites to the batter and fold with a spatula to lighten. Gently fold in the remaining whites in two additions, sweeping the spatula down and around, rotating the bowl. Keep as much air as possible.
  • Add the blueberries: Toss the whole blueberries with a teaspoon of flour to help suspend them, then fold them in gently. Don’t overmix; streaks are fine.
  • Fill the pan: Pour the batter evenly into the ungreased tube pan. Use the spatula to smooth the surface and tap the pan once on the counter to pop any large bubbles.
  • Bake: Bake at 325°F (165°C) for 45–55 minutes. The top should be springy and a skewer should come out clean. If the top browns too quickly, tent loosely with foil for the last 10 minutes.
  • Invert to cool: Immediately invert the pan onto a bottle or its built-in legs and cool completely, 1–2 hours. This prevents collapse and keeps the crumb tall and even.
  • Release the cake: Once cool, run a thin knife around the edges and center tube. Lift out the inner piece, then run the knife under the base to release.
  • Finish and serve: Dust with powdered sugar. Serve plain or with whipped cream and extra blueberries. Slice with a serrated knife using a gentle sawing motion to avoid squishing the crumb.