Corn in cake? Trust me—it’s a game-changer. This Corn and Blueberry Chiffon Cake is an unexpected twist on a classic chiffon, blending sweet corn’s natural creaminess with pops of juicy blueberries in an airy, delicate cake. The result? A dessert that’s light as a cloud, subtly sweet, and bursting with fresh flavors.
I first made this cake out of pure curiosity, inspired by the idea of corn’s gentle sweetness balancing the tartness of blueberries. One bite in, and my husband—who was skeptical at first—looked up and said, “Wow, this is dangerously good.” Now, it’s a staple in our house whenever we crave something fruity, fluffy, and unique.
What makes this chiffon cake so special? The corn purée gives it a moist, melt-in-your-mouth texture, while the blueberries create little pockets of tart, juicy goodness. Plus, it’s lighter than a traditional butter cake, making it perfect for summer, brunch, or an elegant tea-time treat.
If you’re ready for a one-of-a-kind dessert that’s both refreshing and comforting, let’s get baking!
Why You’ll Love This Corn and Blueberry Chiffon Cake
- Ultra-Light & Airy: The chiffon texture is soft and delicate.
- Natural Sweetness from Corn: Adds moisture and a subtle creamy flavor.
- Juicy Blueberry Bursts: A perfect contrast of flavors.
- Less Butter, More Flavor: A healthier alternative to dense cakes.
- Perfect for Any Occasion: Serve it for brunch, afternoon tea, or as a summer dessert.
What You Need for Corn and Blueberry Chiffon Cake
For the Chiffon Cake Batter:
- 1 cup fresh or canned corn kernels (drained if using canned)
- ¼ cup whole milk
- 5 large eggs, separated
- ¾ cup granulated sugar, divided
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional, for a citrusy boost)
- 1 cup cake flour (or all-purpose flour, sifted)
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
For the Meringue:
- 4 egg whites
- ¼ teaspoon cream of tartar
- ¼ cup granulated sugar
For the Blueberries:
- ¾ cup fresh or frozen blueberries
- 1 tablespoon flour (to prevent sinking)
For the Whipped Cream Topping (Optional):
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Extra blueberries and corn kernels for garnish
How to Make Corn and Blueberry Chiffon Cake
Step 1: Make the Corn Purée
- Blend corn and milk in a food processor until smooth. Strain if you prefer a finer texture.
Step 2: Prepare the Batter
- In a large bowl, whisk together egg yolks, ½ cup sugar, vegetable oil, vanilla extract, lemon zest, and corn purée until smooth.
- Sift in the cake flour, baking powder, and salt, then gently fold until well combined.
Step 3: Make the Meringue
- In a clean mixing bowl, beat egg whites and cream of tartar on medium speed until foamy.
- Gradually add the remaining ¼ cup sugar, beating until stiff peaks form (shiny and holds its shape).
Step 4: Fold & Add Blueberries
- Gently fold the meringue into the corn batter in three additions, using a spatula to maintain the fluffy texture.
- Toss the blueberries in 1 tablespoon flour (to prevent sinking) and gently fold them into the batter.
Step 5: Bake to Perfection
- Preheat your oven to 325°F (165°C). Pour the batter into an un-greased chiffon cake pan (10-inch tube pan).
- Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Cool the Cake
- Invert the cake pan onto a bottle or cooling rack and let it cool completely before removing from the pan.
Step 7: Serve & Enjoy!
- For extra indulgence, top with whipped cream, fresh blueberries, and corn kernels.
- Slice, serve, and enjoy the light, fluffy, and fruity goodness!
Tips for the Best Chiffon Cake
- Use room-temperature eggs for the fluffiest batter.
- Do not grease the pan! Chiffon cakes need to climb the sides to rise properly.
- Invert the cake while cooling to prevent it from collapsing.
- Fold gently! Overmixing the meringue will deflate the batter.
Substitutions and Variations
- Make it dairy-free by using almond or oat milk instead of whole milk.
- Swap blueberries for raspberries or blackberries for a fun variation.
- Add cinnamon or nutmeg for a cozy, warm flavor twist.
- Make it extra moist by adding a honey glaze on top.
Make a Healthier Version
- Use whole wheat flour instead of cake flour for more fiber.
- Reduce sugar by ¼ cup and use honey for natural sweetness.
- Swap whipped cream for Greek yogurt for a protein boost.
Closing Thoughts
And there you have it—Corn and Blueberry Chiffon Cake that’s light, fluffy, and bursting with fresh flavors! Whether you’re making it for a special occasion, brunch, or just because, this unique and delicious cake is sure to impress.
Try it out and let me know how it turns out! And if you love light, airy cakes with a fruity twist, be sure to check out more of our delicious chiffon cake recipes. 🌽🫐🍰
Frequently Asked Questions
1. Can I make this cake ahead of time?
Yes! Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
2. Can I use frozen blueberries?
Yes! Just add them straight from frozen and dust them with flour to prevent sinking.
3. How do I keep my chiffon cake from deflating?
- Cool it upside down to maintain its structure.
- Don’t overmix the batter, especially when folding in the meringue.
4. Can I use a regular cake pan instead of a chiffon pan?
Yes, but use a 9-inch round pan and line it with parchment paper. Baking time may be shorter.
5. What’s the best way to slice chiffon cake?
Use a serrated knife and saw gently to avoid squishing the cake.
6. Can I add a glaze instead of whipped cream?
Absolutely! A simple honey-lemon glaze or vanilla drizzle works beautifully.
7. Is this cake freezer-friendly?
Yes! Wrap slices in plastic wrap and freeze for up to 2 months.
8. Can I use fresh corn instead of canned?
Yes! Just blend fresh kernels with a little milk to make a smooth purée.