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Buttermilk Chiffon Cakes with Blueberry Curd and Buttermilk Whipped Cream

Vegetarian • 50 mins to make • Makes 8 mini cakes

Produce

1 cup Blueberries, fresh or frozen
1 cup Blueberries, fresh
1/2 tsp Lemon, zest
1 1/2 tsp Lemon, fresh zest

Refrigerated

10 Egg, large

Baking & Spices

2 cups All-purpose flour
5/8 tsp Almond extract, pure
2 1/2 tsp Baking powder
1 tsp Cream of tartar
2 9/16 cup Granulated sugar
1 tsp Kosher salt
2 tsp Vanilla extract, pure

Oils & Vinegars

1/2 cup Canola oil

Dairy

1/4 cup Butter, unsalted
1 cup Buttermilk
1/2 cup Heavy whipping cream
  • Jessica Cangiano

    Buttermilk Chiffon Cake with Blueberry Curd and Buttermilk Whipped Cream. #desserts #blueberries #cakes

  • Rachelle Au Coin

    Buttermilk Chiffon Cake with Blueberry Curd and Buttermilk Whipped Cream #cake #desserts

  • Mona

    Blueberry Chiffon Cakes | Tea Time

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