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.
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.
What Does Chiffon Cake Taste Like?
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.
I started with a simple buttermilk chiffon cake recipe, baked in a sheet pan. 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.
Yes molten, ice cream-smothered Boyfriend Brownies are 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.
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.)
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.
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.
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!
Other Celebration-Worthy Cakes
- Peanut Butter Cake with Chocolate Chips and Peanut Butter Glaze
- Strawberry Almond Skillet Cake
- Almond Joy Cake
- Banana Cake with Toasted Coconut Cream Cheese Frosting
Recommended Tools to Make Buttermilk Chiffon Cakes
- Saucepan. Perfect for preparing the curd.
- Mixing Bowls. I love that these are dishwasher-safe for easy cleanup.
- Dry Ingredient Measuring Cups. These fit together for easy storage.
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
For the 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
For the 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
For the 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
- Make and chill curd: Put blueberries in a saucepan and cook over low heat until blueberries are very soft, about 10 minutes. Press mixture through a fine mesh sieve, then return liquid to saucepan on medium low heat. Add the sugar, butter, eggs, lemon zest, salt and almond extract, stirring constantly until mixture is thickened, about 5 minutes. Watch carefully so that mixture does not curdle. Remove from heat, let cool to room temperature, then transfer to a bowl and cover by pressing a piece of plastic wrap over the surface to prevent a skin from forming. Chill 2 hours or overnight.
- Make cake: Position a rack in center of oven, then preheat oven to 325° F. Lightly spray an 11x17-inch jelly roll pan with cooking spray, line with parchment paper, then spray again. Set aside.
- In a large, very dry and clean mixing bowl, beat egg whites with cream of tartar on medium speed until foamy. Slowly add 1/2 cup of sugar, increase speed to high and continue beating until stiff, glossy peaks form. Set aside.
- In a clean large bowl, blend remaining 1 cup of sugar and lemon zest together with your fingers until fragrant. Whisk in flour, baking powder and salt. In a separate bowl, beat together canola oil, buttermilk, egg yolks, vanilla extract and almond extract until pale yellow. Pour wet ingredients over dry ingredients and beat on medium speed until batter is well combined, about 3 minutes.
- With a rubber spatula, gently but quickly fold the whipped egg whites into the batter. Pour the batter into prepared pan, smooth top, then bake for 21 to 24 minutes, until cake is golden, springs back lightly when touched and a toothpick inserted in center comes out clean. Let cool completely. The cake may pull away from the sides of pan a bit as it cools.
- Cut and assemble cake: With a 3-inch biscuit cutter, cut cooled cake into 15 circles, then place circles on a second baking sheet lined with parchment paper. Place pan in fridge for 10 minutes to ensure cakes are completely chilled.
- Meanwhile, make buttermilk whipped cream: Beat together cream and buttermilk until foamy. Gradually add sugar, beating until soft peaks form (do not over beat, or the whipped cream will become butter-like).
- Assemble cakes: Place one circle, bottom side up, onto a serving plate. Top with a spoonful of blueberry curd, then a second cake layer also placed bottom-side up, another spoonful of blueberry curd, then a final cake layer placed bottom side down. Repeat with 4 remaining cakes. Top with buttermilk whipped cream and fresh blueberries. Chill until ready to serve.
Imperial Sugar compensated me for my time to create this recipe and post. As always, all opinions are my own.
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