Buttermilk Chiffon Cakes with Blueberry Curd and Buttermilk Whipped Cream

I’d like to be one of those ladies who lunch. I’d wear soft pastel cardigans with smartly tailored pants, carry a large but well organized purse, play cards, and order Buttermilk Chiffon Cakes with Blueberry Curd and Buttermilk Whipped Cream for dessert.

Buttermilk Chiffon Cake with Blueberry Curd and Buttermilk Whipped Cream-Recipe-3

The actual visual of me devouring one of these pretty little cakes in three impressive bites 20 seconds after I finished photographing them was far less dainty. Good thing I was wearing stretchy leggings, instead of those smartly tailored trousers.

Though I love messy, homey desserts like peach shortcake and my favorite chocolate chip cookies, prefer Cards Against Humanity to Hearts or Bridge, and spend 95% of my off-work hours in those aforementioned stretchy pants, every now and then, I enjoy channeling my inner “lady who lunches” with a special, sophisticated treat like these Buttermilk Chiffon Cakes with Blueberry Curd and Buttermilk Whipped Cream.

Buttermilk Chiffon Cake with Blueberry Curd and Buttermilk Whipped Cream-Recipe-2

Yes a molten, ice cream-smothered brownie is a thing of beauty, but every now and again, I enjoy creating something unique and lovely that is at once too pretty to eat and too addictively delightful not to devour. Buttermilk Chiffon Cakes with Blueberry Curd and Buttermilk Whipped Cream are that dessert.

The buttermilk chiffon layers are feathery light and spongy soft, the blueberry curd is sweet and velvety, and the buttermilk whipped cream (my new favorite condiment) has a subtle tang that pairs perfectly with the fruity berries.

I started with a simple buttermilk chiffon cake recipe, baked in a sheet pan. If you’ve never tried chiffon cake, it is a glorious middle point between an angel food and sponge cake. It springs back lightly with each bite, and today’s recipe is gently flavored with lemon zest and almond.

Buttermilk Chiffon Cake with Blueberry Curd and Buttermilk Whipped Cream-Sheet cake cut and ready

To make mini cakes, use a biscuit cutter to stamp the buttermilk chiffon cake into rounds. If you are not in the mood for this kind of assembly (or prefer to bake a single, large cake instead of mini ones), the recipe can be baked in two 9-inch cake pans instead. (Bake for about 40 minutes at 325 degrees F, then increase the heat to 350 degrees F and bake 10 additional minutes.)

Buttermilk Chiffon Cake with Blueberry Curd and Buttermilk Whipped Cream-Cutting out the sheet cake

The blueberry curd is deep, smooth, and tastes like a lazy summer afternoon. Frozen berries work perfectly and fresh would be wonderful too. Spoon a little between each cake layer. The rest is for drizzling on ice cream, spreading on toast, or direct spoon-to-mouth consumption.

 Buttermilk Chiffon Cake with Blueberry Curd and Buttermilk Whipped Cream-Spreading the curd

Next we stack. If any blueberry curd oozes out the side, a quick finger swipe will tidy things up nicely. Only the cook sees this part, so no judgment.

Buttermilk Chiffon Cake with Blueberry Curd and Buttermilk Whipped Cream-Stacking the layers

Finish with style: a soft, lightly sweet dollop of buttermilk whipped cream and a sprinkle of fresh blueberries. Our mini cakes are lovely, luscious, and ready for the table!

Buttermilk Chiffon Cake with Blueberry Curd and Buttermilk Whipped Cream-Recipe-1

Whether you serve Buttermilk Chiffon Cakes with Blueberry Curd and Buttermilk Whipped Cream at a fancy lunch or bridal shower, or opt to surprise one of your best friends at 3 p.m. while the two of you are hanging out in sweatpants (how I enjoyed them), these dainty, beautiful cakes add a special feeling to any gathering.

Did anyone else just extend their pinky finger a little bit?

Buttermilk Chiffon Cakes with Blueberry Curd and Buttermilk Whipped Cream

A moist, spongy buttermilk chiffon cake layered with fresh blueberry curd and topped with lightly sweetened buttermilk cream.

Yield: 8 mini cakes

Total Time: 50 minutes


Blueberry Curd

  • 1 cup blueberries (fresh or frozen)
  • 1 cup granulated sugar
  • 1/4 cup unsalted butter
  • 3 large eggs, lightly beaten
  • 1/2 teaspoon lemon zest (about 1/2 small lemon)
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon pure almond extract

Buttermilk Chiffon Cake

  • 7 large eggs, separated and at room temperature
  • 1 teaspoon cream of tartar
  • 1 1/2 cups granulated sugar, divided
  • 1 1/2 teaspoons fresh lemon zest (about 1 1/2 small lemons or 1/2 large lemon)
  • 2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 1/2 cup canola oil
  • 3/4 cup buttermilk
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon pure almond extract

Buttermilk Whipped Cream

  • 1/2 cup heavy whipping cream, chilled
  • 1/4 cup buttermilk, chilled
  • 1 tablespoon granulated sugar
  • 1 cup fresh blueberries, for serving


Other celebration-worthy cakes:

Imperial Sugar compensated me for my time to create this recipe and post. As always, all opinions are my own.

39 Responses to “Buttermilk Chiffon Cakes with Blueberry Curd and Buttermilk Whipped Cream”

  1. Laura @ Raise Your Garden — May 19, 2014 @ 6:08 am (#)

    Loving that buttermilk whipped cream! And for the lack of a better term, this dessert is just so perfectly round, the perfect dessert to put on a round plate after all!

    But pastel cardigans? I just can’t go there. Trouser pants. Please no! Sitting around in leggins eating this? Bingo!!! Dainty it is.

  2. Julia — May 19, 2014 @ 7:07 am (#)

    This definitely is a dainty dessert, fit for a dainty lady. I love the blueberry curd! I’ve never made curd and could easily see myself smearing it all over everything in an ever-so non-lady-like manner in my stretchy yoga pants. :) Beautiful dessert, girl!

  3. leahgreenbergdavis — May 19, 2014 @ 7:22 am (#)

    These look almost too pretty to eat, as you say!! I love baking with buttermilk and these sound delicious!! Now, I just need to invite some ladies over to lunch :)

  4. DessertForTwo — May 19, 2014 @ 7:37 am (#)

    They look like clouds! And I want to eat all the clouds!

  5. Meagan @ A Zesty Bite — May 19, 2014 @ 7:54 am (#)

    I would totally be one of those ladies with you. I haven’t played cards against humanity yet but I totally want to do it.

  6. Alisha @ Little Life Blog — May 19, 2014 @ 8:13 am (#)

    These are gorgeous. I always tell my husband that I’m going to quit my job and be a lady who lunches. He’s never very amused- maybe if I made recipes like this he’d jump on board. haha

    • Erin Clarke — May 19th, 2014 @ 6:59 pm

      Alisha, this comment totally cracked me up! Also, I like your thinking.

  7. Angie@Angie's Recipes — May 19, 2014 @ 8:27 am (#)

    Love those mini layered cakes, Erin. I love that blueberry curd. Yum!

  8. LEFTSIDEOFTHETABLE — May 19, 2014 @ 9:10 am (#)

    How fancy!! I totally would stuff my face with this too. I’ve never had chiffon cake. But it sounds wonderful! This post reminded me of one of my grandmas because she always talks about her “lunch bunch” where a group of her and her friends lunch like once per week after golf. Adorable right? Thanks, Erin :)

    • Erin Clarke — May 19th, 2014 @ 7:26 pm

      So adorable! Totally want to be your grandma when I grow up.

  9. Mary Frances @ The Sweet {Tooth} Life — May 19, 2014 @ 9:40 am (#)

    I would need the stretchy pants, too! Because me and dainty are just do not coexist. :) Blueberry curd, now that is awesome! It is so pretty with whipped cream!

  10. Carmel Moments — May 19, 2014 @ 10:04 am (#)

    So gorgeous! Can’t wait for blueberry picking here in PA. These are delightful. Pinning!
    Have a marvelous Monday!

  11. Sarah — May 19, 2014 @ 10:36 am (#)

    my grandma was definitely one of those ladies who lunched. she would have adored this dessert. it looks amazing!

  12. Beth @ bethcakes — May 19, 2014 @ 11:03 am (#)

    These little cakes are too cute! And so very sophisticated at the same time. These would be the perfect things to make with fresh summer blueberries!

  13. Long Distance Baking — May 19, 2014 @ 11:21 am (#)

    I’d love to be a lady who lunches too but of course yoga pants and oversize sweatshirts always win! These mini cakes looks delicious!!

  14. shashi @ http://runninsrilankan.com — May 19, 2014 @ 12:15 pm (#)

    Now am wishing I was a lady that lunches so I could scarf – er nibble on these! Such gorgeous, dainty little cakes! Love that buttermilk whipped cream on top!

  15. Jessica @ A Kitchen Addiction — May 19, 2014 @ 12:23 pm (#)

    Love these little individual cakes! Such a gorgeous dessert!

  16. Meg @ The Housewife in Training Files — May 19, 2014 @ 1:41 pm (#)

    How perfect for a sunny afternoon with girlfriends…or standing in your kitchen in sweats with a spoon. Hey no judgement!

  17. Georgia | The Comfort of Cooking — May 19, 2014 @ 3:23 pm (#)

    These little cakes are so luscious and cute! I love the idea of blueberry curd, too. I’ve got to try these!

  18. Trisha — May 19, 2014 @ 6:19 pm (#)

    These are just lovely! The blubbery curd makes them unique and special! I’m envisioning these at a tea party with my mom and sister.

  19. Cindy — May 19, 2014 @ 6:42 pm (#)

    Erin, these look absolutely divine! I might even add sophisticated too :D I’m loving the blueberry curd…I could drink that up. Pinning!

  20. cheri — May 19, 2014 @ 6:49 pm (#)

    Hi Erin, these are so elegant and beautiful, and the blueberry curd sounds so interesting, blueberries are my favorite.

  21. Ashley | Spoonful of Flavor — May 19, 2014 @ 7:24 pm (#)

    I love your idea of “ladies who lunch”! These little cakes look incredible!

  22. Stephie @ Eat Your Heart Out — May 19, 2014 @ 11:08 pm (#)

    I think if I make these I can be dainty…right? No? Probably not. I’d just inhale them.

  23. laurasmess — May 19, 2014 @ 11:08 pm (#)

    Haha, I always wanted to be one of those elegant twin-set-and-pearls wearing housewives too… it ain’t gonna happen though, I am way too uncouth (and poor. Sigh. But never mind). Good thing I’ve got your chiffon cake recipe though, perhaps I can make these and pretend to be elegant for an hour or so. Preferably with China teacups and a lace table runner! Lovely!
    P.S I loved seeing your BlogHer photos on Insta, looks like you had an amazing time! x

  24. Helen @ Scrummy Lane — May 20, 2014 @ 3:32 am (#)

    Such beautiful little cakes, Erin! I’ll definitely remember this little technique of cutting out rounds using a cookie cutter. I can already think of some variations on this recipe, but for me what’s great about this is the simplicity and beauty. Like you say, perfect for a lady who lunches … even if just occasionally! ;-)

  25. Jessica @ Stuck on Sweet — May 20, 2014 @ 8:06 am (#)

    These are absolutely beautiful Erin! But not too beautiful to eat. ;) I kind of want to go shop at J Crew now! By the way, loved briefly meeting you at BlogHer! Have a nice week!

  26. chantal — May 20, 2014 @ 9:14 am (#)

    Hi Erin, this is a so beautiful recipe!
    I love those tiny cakes and above all the blueberry curd!
    They are so elegant as well!

  27. Maebells — May 20, 2014 @ 12:01 pm (#)

    I adore this! Such a beautiful dessert with simple well chosen flavors! And I am totally with you, sometimes I channel my inner fancy girl and make tea and crumpets. However, that normally happens after I have binged watched Downton Abbey! :)

  28. My Linh — May 20, 2014 @ 1:42 pm (#)

    Ohhh I love chiffon cake! It’s one of the best ;) I’ve never tried a recipe with buttermilk before though. Should definitely save this one :D You should try the “Clear Water Sponge Cakes” It’s even better than regular sponge cakes ^^ Thank you for sharing :)

  29. Pamela @ Brooklyn Farm Girl — May 20, 2014 @ 2:35 pm (#)

    These cakes are out of this world amazing! I’m in crazy love for these babies!

  30. Danae @ Recipe Runner — May 20, 2014 @ 4:21 pm (#)

    These little cakes are so cute! I can picture them at an afternoon tea where I would be wearing a cute dress instead of my usual yoga pants or running shorts. The blueberry curd sounds phenomenal and the buttermilk whipped cream, amazing!

  31. Nancy @ gottagetbaked — May 20, 2014 @ 6:52 pm (#)

    Erin, you totally read my mind. I want to be a lady who lunches too! Whenever I’m in a rushed work lunch with my coworkers, I glance around and see groups of impeccably dressed ladies, slowly sipping their drinks, leaning back, seemingly stress free. They’re usually there when we sit down and still there when we get up in a rush to hurry back to the office. Sigh. Why oh why didn’t I marry rich? Lol. Anyways, these cakes are indeed lovely and delicate and totally fancy. They look beautiful, as do your photos!

  32. Julie @ Table for Two — May 20, 2014 @ 7:47 pm (#)

    Haha, I’m not very dainty either so I can only picture us devouring these together ;) crumbs and whipped cream on our faces and all!

  33. Layla @ Brunch Time Baker — May 20, 2014 @ 8:48 pm (#)

    Erin, these mini cakes are to die for! I’ll take 2 or three :D

  34. shenANNAgans — May 21, 2014 @ 6:26 am (#)

    Ohhhhhh… pretty! And I know what you mean, I wish I could be one of those ‘ladies who lunch’ but sadly I just haven’t been able to figure out a way to pull it off convincingly. Prob a good thing, I much prefer the dig in, comfy stretchy pant and brightly coloured clothing approach better anyways. :)
    I’ve found my inner baker recently, so will def be trying these little beauties.

    • Erin Clarke — May 22nd, 2014 @ 12:21 am

      Stretch pants FOR LIFE. Thanks so much!

  35. Kelly — May 21, 2014 @ 4:53 pm (#)

    These are the prettiest mini cakes ever! Haha I love the idea of ladies who lunch but since I’m not very dainty I think I may just need my stretchy leggings when I inhale these too :)

  36. grandbabycakes — May 27, 2014 @ 8:33 am (#)

    These are seriously so lovely! I want to bite the screen!!

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