Fluffy Blueberry Delight (Print Version)
# Ingredients:
→ Blueberry Compote
01 -
50g water
02 -
50g granulated sugar
03 -
400g frozen blueberries
→ Chiffon Cake
04 -
1 teaspoon baking powder
05 -
100g cake flour
06 -
1 teaspoon vanilla extract
07 -
50g light-flavored oil (like avocado or canola)
08 -
80g milk (any kind works)
09 -
120g granulated sugar
10 -
¼ teaspoon cream of tartar
11 -
5 large eggs, brought to room temp
→ Blueberry Whipped Cream
12 -
1 teaspoon vanilla extract
13 -
3 tablespoons blueberry compote
14 -
30g powdered sugar
15 -
400g heavy or whipped cream
→ Decorations
16 -
Sprigs of thyme
17 -
Fresh or thawed blueberries
# Instructions:
01 -
Toss together the blueberries, water, and sugar in a small pot. Heat it up with the lid on until it starts bubbling. After that, take the lid off, stir now and then, and let it cook down and thicken (around 10-15 minutes). Let it cool fully before using.
02 -
Turn your oven to 350°F to preheat it. For the 6-inch pans, put some parchment paper only on the bottom of each one.
03 -
Separate the eggs. Whip up the whites with cream of tartar until they foam up, then slowly add sugar while beating to get stiff peaks. In a different bowl, whisk together yolks, milk, oil, and vanilla. Sift in baking powder and flour, mixing until smooth.
04 -
Mix the whipped egg whites gently into the yolk batter a third at a time. Divide into pans (about 185-200g per pan). Bake for 25-27 minutes until golden. Cool the cakes upside down on a rack.
05 -
Whip together the cream, powdered sugar, vanilla, and blueberry compote until firm peaks show up.
06 -
Spread blueberry cream and compote between each cake layer. Cover the whole cake thinly with cream to seal the crumbs. Chill for 10 minutes, then coat it fully. Add blueberries and thyme on top to decorate if you like.
# Notes:
01 -
It’s a light and airy Japanese-style chiffon cake layered with homemade blueberry compote and whipped blueberry cream.