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.
Ingredients
Frozen blueberries
Granulated sugar
Water
Lemon juice
Egg whites
Granulated sugar (for cake)
Milk
Neutral oil (e.g. vegetable)
Vanilla extract
Cake flour
Baking powder
Heavy cream
Full-fat Greek yogurt
Yogurt powder
Powdered sugar
Blueberry compote (from above)
Instructions
- Make the blueberry compote: Simmer blueberries with sugar, water, and lemon juice until thick and jammy (20–30 min). Let cool.
- 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.
- 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.
- Layer cakes with sanding cream and extra compote. Cover cake with finishing cream. Chill for several hours before serving.
Notes
- Cool cakes upside-down to maintain height and texture.
- Serve well chilled for the best flavor and structure.
- Omit yogurt powder and increase Greek yogurt slightly if unavailable.
- Not freezer-friendly due to whipped cream filling.
- Use fresh berries in compote with minor timing adjustment if needed.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 slice (1/16 of cake)
- Calories: 280
- Sugar: 18g
- Sodium: 90mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
