Description
A light and fluffy blueberry chiffon cake that is perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup vegetable oil
- 7 large eggs, separated
- ¾ cup water
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 ½ cups fresh blueberries (or frozen, thawed and drained)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch tube pan or angel food cake pan.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, combine the vegetable oil, egg yolks, water, vanilla extract, and lemon juice. Mix until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Gently fold in the blueberries.
- In a separate bowl, beat the egg whites until stiff peaks form. Carefully fold the egg whites into the batter in three additions, being cautious not to deflate the mixture.
- Pour the batter into the prepared tube pan and smooth the top.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and invert the pan onto a wire rack. Let it cool completely upside down in the pan.
- Once cooled, run a knife around the edges to loosen the cake and remove it from the pan.
Notes
- For a lighter version, substitute half of the vegetable oil with unsweetened applesauce.
- You can add a lemon glaze by mixing 1 cup of powdered sugar with 2 tablespoons of lemon juice for a zesty finish.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 15g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 150mg