# 블루베리요거트 쉬폰케이크

A light, soft, and refreshing blueberry chiffon cake with yogurt cream.

- Total time: 30 min
- Cuisine: Korean
- Category: Baked Goods
- Language: ko

## Ingredients

- 200 g 냉동블루베리
- 36 g 설탕
- 15 g 레몬즙
- 54 g 노른자
- 15 g 설탕(노른자)
- 1 꼬집 소금
- 57 g 박력분
- 2 g 베이킹파우더
- 45 g 블루베리 소스
- 40 g 오일 (현미유)
- 2 g 바닐라빈페이스트
- 100 g 흰자
- 58 g 설탕(흰자)
- 280 g 생크림
- 50 g 그릭요거트
- 30 g 설탕
- 24 g 요거트파우더
- 45 g 블루베리소스

## Instructions

1. Cook down 200g of frozen blueberries, 36g of sugar, and 15g of lemon juice over high heat for about 4 minutes until the blueberries are as whole as possible.
2. Let the cooked blueberry mixture cool.
3. Measure about 180g of the cooled blueberry mixture and blend 90g of it until smooth, focusing on blending the liquid and leaving some chunks.
4. Set the blended blueberry sauce aside.
5. Separate the eggs, ensuring 54g of yolks and 100g of whites are used.
6. Whip egg yolks with 15g of sugar and a pinch of salt for about 2 minutes until pale.
7. Add 40g of oil (like 현미유) and 2g of vanilla bean paste to the whipped yolks and mix.
8. Add 45g of the blended blueberry sauce to the yolk mixture.
9. Add 57g of cake flour and 2g of baking powder to the yolk mixture and whisk.
10. Make a soft meringue by gradually adding 58g of sugar in 3 parts to the egg whites while whipping.
11. After whipping the meringue, mix on low for 1-2 minutes to remove large air bubbles.
12. Add half of the meringue to the yolk mixture and whisk.
13. Add the remaining meringue and mix, using a whisk to break up only the large meringue lumps.
14. Finish mixing with a spatula until the meringue is just incorporated, then stop immediately.
15. Pour the batter into a 6-inch chiffon pan.
16. Bake in a preheated oven at 170°C for 30 minutes (or 165°C in a Smeg oven).
17. Cool the chiffon cake upside down until completely cooled before removing it from the pan.
18. Run a knife around the non-stick chiffon pan in one smooth motion to release the cake.
19. Brush off any excess flour on the outside of the cake and level the top by trimming slightly.
20. Prepare the cream: combine 280g of fresh cream, 50g of Greek yogurt (not too thick), 30g of sugar, 24g of yogurt powder, and 45g of blueberry sauce.
21. Whip the cream mixture, being careful not to overwhip, especially since it's an acidic cream with tiny blueberry bits that can make it grainy; aim for a smooth, soft texture.
22. Fill the center of the chiffon cake with the prepared cream, ensuring it's filled all the way.
23. Add all the cooked-down blueberry chunks to the cake, keeping it as dry as possible to avoid mess.
24. Fill the center hole of the cake with cream as well.
25. Rotate and smooth out the cream on top of the cake.
26. Roughly finish the top with a rustic look, matching the colors of the cake.

## Equipment

- 6-inch chiffon pan
- whisk
- spatula
- oven
- knife

## Tips

- Cook blueberries quickly over high heat to keep them whole.
- Blend mostly the liquid of the blueberry sauce, leaving chunks.
- For meringue, mix on low for 1-2 minutes after whipping to remove large air bubbles.
- Use a whisk to break up only the large meringue lumps.
- When incorporating meringue, stop mixing immediately once combined.
- Cool chiffon cake upside down and completely before removing from pan.
- Use a smooth, continuous motion when running a knife around the chiffon pan to release the cake.
- Do not overwhi p the acidic cream, especially with tiny blueberry bits, to avoid graininess.
- For best flavor, refrigerate the cake and consume it the next day.
- If new to baking, consider using animal-based whipping cream instead of fresh cream due to the risk of overwhipping with blueberry and yogurt powder.

## Source

- Original video: https://youtu.be/Umjl-kp6WJw?si=fS3RF0rTY6f3SN0K
- Recipe page: https://www.cliprecipe.com/recipe/c179a46b-ba58-43d6-8193-0883d505d3d8
- Extracted: 2026-04-09

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt