Leave a Review »

Buttermilk Chiffon Cakes with Blueberry Curd and Buttermilk Whipped Cream

Yield: 8 mini cakes
Total Time:
50 mins
A moist, spongy buttermilk chiffon cake layered with fresh blueberry curd and topped with lightly sweetened buttermilk cream.

Ingredients

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

Instructions

Course: Dessert
Cuisine: American
Keyword: Buttermilk Chiffon Cakes with Blueberry Curd and Buttermilk Whipped Cream, Easy Homemade Cake Recipe

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!