
Buttermilk Chiffon Cakes with Blueberry Curd and Buttermilk Whipped Cream
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