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Matcha chiffon cake with fresh blueberries on top, served on a white plate with a dusting of powdered sugar.

Best Matcha Chiffon Blueberry Cake – Light, Fluffy & Flavorful

This Matcha Chiffon Blueberry Cake is light, airy, and packed with earthy green tea flavor, perfectly complemented by bursts of juicy blueberries. The delicate chiffon texture makes it incredibly soft and fluffy, while the natural sweetness of blueberries adds a refreshing contrast. This elegant cake is perfect for tea time, special occasions, or as a delightful everyday treat!

  • Total Time: 65 minutes
  • Yield: 1 chiffon cake (8 servings)

Ingredients

For the Cake:

  • 1 1/4 cups (150g) cake flour

  • 1 tablespoon matcha powder

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

  • 5 large eggs, separated

  • 3/4 cup (150g) granulated sugar (divided)

  • 1/4 cup (60ml) vegetable oil

  • 1/2 cup (120ml) milk

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon cream of tartar

  • 1/2 cup (75g) fresh blueberries

For Garnish (Optional):

  • Powdered sugar, for dusting

  • Extra fresh blueberries

  • Whipped cream

Instructions

  • Preheat oven to 325°F (163°C). Do not grease the chiffon cake pan.

  • Sift together cake flour, matcha powder, baking powder, and salt in a bowl. Set aside.

  • In another large bowl, whisk egg yolks, 1/2 cup sugar, oil, milk, and vanilla extract until smooth. Gradually mix in the dry ingredients until well combined.

  • In a separate clean bowl, beat egg whites with cream of tartar using an electric mixer until soft peaks form. Gradually add the remaining 1/4 cup sugar and beat until stiff peaks form.

  • Gently fold the egg whites into the matcha batter in three additions, using a spatula to maintain the airy texture.

  • Lightly coat blueberries with a little flour to prevent sinking, then gently fold them into the batter.

  • Pour the batter into an ungreased chiffon cake pan. Smooth the top and tap the pan lightly on the counter to remove air bubbles.

  • Bake for 45–50 minutes or until a toothpick inserted in the center comes out clean.

  • Invert the cake pan immediately and let the cake cool upside down completely before releasing it from the pan.

 

  • Garnish with powdered sugar, extra blueberries, or whipped cream before serving.

Notes

  • Use high-quality matcha powder for the best flavor and color.

  • Ensure the egg whites are beaten to stiff peaks for a perfect chiffon texture.

 

  • Store the cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.

  • Author: Amanda
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Japanese

Nutrition

  • Serving Size: 1 slice
  • Calories: 180
  • Sugar: 12g
  • Sodium: 90mg
  • Fat: 6g
  • Saturated Fat: 1g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 55mg

Keywords: matcha chiffon cake, blueberry matcha cake, soft chiffon cake, matcha dessert, green tea cake, airy matcha cake, best chiffon cake recipe