Description
A light and fluffy dessert cake infused with fresh blueberries, perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp salt
- ⅓ cup vegetable oil
- ½ cup water
- 5 egg yolks
- 1 tsp vanilla extract
- ½ tsp almond extract
- 1 tsp lemon zest
- 1 ½ cups fresh blueberries
- 5 egg whites
- ¼ tsp cream of tartar
- ¼ cup granulated sugar for egg whites
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C).
- Gently rinse and pat dry the blueberries, then toss in a tablespoon of flour.
- In a mixing bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, whisk together vegetable oil, water, egg yolks, vanilla, almond extract, and lemon zest.
- Gradually add the wet mix to the dry ingredients, stirring gently until just combined.
- Fold in the prepared blueberries.
- In a clean bowl, beat egg whites with cream of tartar until soft peaks form.
- Slowly add ¼ cup sugar to egg whites, continuing to beat until stiff peaks form.
- Carefully fold whipped egg whites into the batter in three additions.
- Pour batter into a tube pan without greasing, or lightly grease a regular cake pan.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
- Once baked, invert the pan onto a wire rack to cool completely for 1-2 hours.
- Run a knife around the edges to release the cake.
- Optional: Serve with whipped cream and fresh blueberries.
- Slice and enjoy!
Notes
For best results, use fresh ingredients and avoid overmixing the batter.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 15g
- Sodium: 240mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
Keywords: blueberry cake, chiffon cake, dessert, light dessert, fluffy cake