Blueberry Yogurt Chiffon Cake

Short description

A light and airy chiffon cake layered with tangy blueberry yogurt whipped cream and sweet homemade blueberry compote—this cake is a beautiful, refreshing dessert perfect for summer gatherings.

Why You’ll Love This Recipe

• Ultra-fluffy texture: whipped egg whites folded into the batter create a cloud-like chiffon cake
• Naturally fruity and vibrant: homemade blueberry compote adds rich color and intense berry flavor .
• Layered yogurt cream is refreshing: Greek yogurt brightens the whipped cream, making it less heavy and perfectly balanced.
• Chilled delight: best served cold, with the cream set and refreshing for warm days

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Blueberry Compote

• Frozen blueberries
• Granulated sugar
• Water
• Lemon juice

Chiffon Cake (makes three 9‑inch layers)

• Egg whites
• Granulated sugar
• Milk
• Neutral oil (e.g. vegetable)
• Vanilla extract
• Cake flour
• Baking powder

Blueberry Yogurt Whipped Cream

• Heavy cream
• Full-fat Greek yogurt
• Yogurt powder
• Powdered sugar
• Blueberry compote

Directions

1. Make the blueberry compote: Simmer blueberries with sugar, water, and lemon juice until thick and jammy (20–30 min). Let cool.
2. Bake chiffon layers:
   • Preheat oven to 350 °F (175 °C). Line three 9″ pans with parchment (don’t grease sides).
   • Whip egg whites with sugar to stiff peaks.
   • Whisk yolks with milk, oil, and vanilla; sift in flour and baking powder.
   • Fold meringue into batter gently.
   • Divide into pans, tap to release bubbles, bake 25–28 min until golden and a toothpick is clean.
   • Cool layers upside-down to preserve height, then remove from pans.
3. Prepare whipped cream:
   • Whip cream, yogurt, yogurt powder, powdered sugar, and ¼ cup compote to soft peaks.
   • Reserve ⅓ as chilled finishing cream. Continue whipping remaining for firmer sanding cream.
4. Assemble cake:
   • Layer cakes with sanding cream and extra compote.
   • Cover cake with finishing cream. Chill for several hours before serving.

Servings and timing

• Servings: about 12–16 slices from three 9-inch layers.
• Prep time: ~45 minutes (including compote and cream).
• Bake time: ~25–28 minutes per layer (~30 minutes actual bake).
• Chill time: at least 2–3 hours—best served cold
• Total time: ~1 hour prep + bake + chilling (~3–4 hours total).

Variations

• Single cake: halve recipe for two layers in 8″ pans.
• Fresh fruit: swirl in raspberries or strawberries.
• Flavor twists: add lemon or almond extract to compote.
• Yogurt options: use plain yogurt and omit yogurt powder if unavailable.

Storage/Reheatin

• Refrigerator: Store covered for up to 3 days; flavors meld overnight.
• Freezer: Not recommended due to whipped cream texture.
• Serving: Chill until firm and serve cold—not reheated.

FAQ

1. Why invert the cake while cooling?

Cooling upside-down prevents the chiffon from collapsing and keeps it tall

2. What is the difference between sanding cream and finishing cream?

Sanding cream is firmer for layer stability; finishing cream is softer and chilled for a smooth exterior finish.

3. Can I use fresh instead of frozen blueberries?

Yes—fresh will work, though compote may require slightly less simmer time.

4. What if I don’t have yogurt powder?

Skip it and increase Greek yogurt slightly; cream may be a bit looser but still delicious.

5. What pan can I use?

Three ungreased 9″ round pans are ideal; alternating bake if your oven can’t fit all at once.

6. How do I know when chiffon layers are done?

They should be golden and a toothpick inserted comes out clean, like other layered chiffon cakes

7. Can I make this ahead?

Yes—make components ahead, assemble on bake day, then chill thoroughly for best results.

8. Why use cake flour?

It creates a delicate, tender crumb typical of chiffon cakes .

9. Can I skip chiffon and use sponge cake?

Sponge cake works but lacks oil; cake will be less tender and moist.

10. Can I reduce sugar?

Compote, cream, and cake sugar can each be lightly reduced to taste, but total sweetness should remain balanced.

Conclusion

This Blueberry Yogurt Chiffon Cake offers a light, refreshing dessert experience—airy cake layers, tangy blueberry yogurt cream, and vibrant compote combine for a cooling summer treat. Elegant yet simple, it’s sure to impress at brunches, tea parties, or family celebrations. Chill, slice, and enjoy!

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