Buttermilk Chiffon Cakes with Blueberry Curd and Buttermilk Whipped Cream

Serves: 8 Save

Ingredients (25)

  • For the Blueberry Curd:
  • 1 cup blueberries,
  • 1 cup granulated sugar
  • 1/4 cup unsalted butter
  • 3 large eggs
  • 1/2 teaspoon lemon zest
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon pure almond extract
  • For the Buttermilk Chiffon Cake:
  • 7 large eggs
  • 1 teaspoon cream of tartar
  • 1 1/2 cups granulated sugar
  • 1 1/2 teaspoons fresh lemon zest
  • 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
  • 1/4 cup buttermilk
  • 1 tablespoon granulated sugar
  • 1 cup fresh blueberries

Directions

Learn how to make this recipe at Well Plated