Description
A delightful Blueberry Lemon Chiffon Cake that combines fresh blueberries and zesty lemon for a light and airy dessert.
Ingredients
Scale
- 2 cups all-purpose flour (240 g)
- 1 cup granulated sugar (200 g) plus 1/2 cup (100 g) for egg whites
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil (120 ml)
- 5 large eggs, separated
- 1/4 cup fresh lemon juice (60 ml)
- 1 tablespoon lemon zest
- 1 cup fresh blueberries (150 g), plus extra for garnish
- Whipped cream for topping
Instructions
- Preheat your oven to 350°F (175°C) and prepare an ungreased 10-inch tube pan.
- Sift together the flour, 1 cup of sugar, baking powder, and salt in a large mixing bowl.
- In another bowl, whisk together the vegetable oil, egg yolks, lemon juice, and lemon zest.
- Gradually add the wet mixture to the dry ingredients, mixing until just combined.
- Beat the egg whites in a clean bowl until soft peaks form, then gradually add the remaining sugar until stiff peaks form.
- Gently fold the beaten egg whites into the batter in three additions.
- Fold in the fresh blueberries gently.
- Pour the batter into the prepared tube pan and bake for 50-60 minutes.
- Once baked, invert the pan onto a wire rack to cool completely.
- Once cooled, remove the cake from the pan, top with whipped cream, and garnish with blueberries before serving.
Notes
- For gluten-free, use a gluten-free flour blend.
- Replace sugar with coconut sugar for a healthier option.
- Use applesauce instead of oil for a lower-fat version.
- For vegan, substitute eggs with flaxseed meal mixed with water.
- Other berries can be used in place of blueberries.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
Keywords: Blueberry, Lemon, Chiffon Cake, Dessert, Summer