Blueberry Chiffon Cake with Blueberry Chia Jam

I definitely did not want to mess up my mom's birthday cake like how I messed up mine but still wanted to be ambitious and try something I haven't done. A blueberry chiffon cake was the answer with its light and fluffy texture and fruity and lightly sweetened flavors! I am pleased with the way it turned out.

Blueberry Chiffon Cake
recipe adapted from Ten Thousand Taste Buds
makes one 7" chiffon cake

100g blueberries
30g (1/8 cup) sugar
1 tsp lemon juice

4 yolks
1/2 tsp vanilla extract
50mL vegetable oil
80g cake flour
2/3 tsp baking powder
4 whites
1/10 tsp cream of tartar
60g (1/4 cup) sugar

1. Preheat oven to 320F.
2. In small saucepan on low, cook blueberries, sugar and lemon juice. Simmer for about 8 mins until berries burst and mixture thickens slightly. Remove from heat and set aside to cool.
3. Beat yolks till fluffy and creamy.
4. Add cooled blueberry compote. Mix
5. Whisk in oil and vanilla extract.
6. Sift in cake flour and baking powder. Whisk until no more lumps. Set aside.
7. In a grease-free bowl, beat whites and cream of tartar until frothy. Continue beating, slowly adding sugar and increasing speed in increments. Beat till stiff peaks form.
8. Gently fold whites into yolk/flour mixture in thirds. Fold just until no more white streaks.
7. Pour batter into chiffon pan. Lightly tap on counter and run skewers through to get rid of any large bubbles.
8. Bake in preheated oven for 40 minutes, or until skewer comes out clean.
9. Remove from oven and invert to cool.

Blueberry Chia Jam

1 cup blueberries
1 Tbsp chia seed
1 tsp lemon juice
1 tsp honey

1. Place blueberries, chia seeds, lemon juice, and honey in small saucepan over medium heat.
2. Bring mixture to a low boil, stirring frequently and lightly mashing the blueberries.
3. Keep stirring until mixture thickens.
4. Remove from heat and pour into an air tight container.
5. Leave to cool then place in fridge to store.

Now comes the fun part of assembling after the cake and jam are ready.



To begin, you will also need to whip up some whipped cream (which I lightly sweetened with a teeny tiny bit of powdered sugar).

Unmold cake from pan.

Slice into 3 layers.

Evenly spread blueberry chia jam across.

Spread whipped cream on top of jam.

Toss in some fresh blueberries.

Top with cake layer and repeat..

until you reach the top.

Thinly crumb coat and leave in fridge to set briefly.

Finish coating with cream and top with fresh berries.

Have a slice or two!

Blueberry-goodness.

Plenty for breakfast the next morning.

Taste: 5 stars out of 5
Blueberry flavors all over!
Texture: 5 stars out of 5
Light, fluffy, and moist.
Appearance: 5 stars out of 5
I love the natural faded purple/gray color of the chiffon cake with the bright purple bleeding of the fresh blueberries throughout.

Great bake to conclude 2016!
Stay tuned for my first bake of 2017 - Anzac Cookies for Australia Day.