Description
A light and fluffy blueberry chiffon cake perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup vegetable oil
- 1/2 cup water
- 3 large eggs, separated
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix flour, sugar, baking powder, and salt.
- In another bowl, beat egg yolks, oil, water, and vanilla.
- Combine wet and dry ingredients.
- Gently fold in blueberries.
- In a separate bowl, whip egg whites until stiff peaks form.
- Fold egg whites into the batter carefully.
- Pour batter into an ungreased tube pan.
- Bake for 40-45 minutes until a toothpick comes out clean.
- Cool upside down for 1 hour before removing from the pan.
Notes
- Use fresh blueberries for best results.
- Make sure eggs are at room temperature.
- Do not grease the pan to allow the cake to rise properly.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: blueberry chiffon cake