Easy Blueberry Chiffon Cake Recipe - Kitchen Scroll
Make this light and airy blueberry chiffon cake layered with fresh compote and whipped cream. Perfect for special occasions with simple ingredients and clear steps.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at kitchenscroll.com.
Ingredients
- 400g frozen blueberries
- 50g granulated sugar
- 50g water
- 5 large eggs, room temperature
- ¼ teaspoon cream of tartar
- 120g granulated sugar
- 80g milk, dairy or non-dairy
- 50g light-tasting oil (canola oil, avocado oil)
- 1 teaspoon vanilla extract
- 100g cake flour
- 1 teaspoon baking powder
- 400g whipped cream or heavy cream
- 30g powdered sugar
- 3 tablespoons blueberry compote
- Fresh or thawed blueberries
- Sprigs of thyme
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