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Blueberry Yogurt Cake

This blueberry yogurt cake features three layers of soft chiffon cake, a refreshing blueberry compote, and a tangy-sweet blueberry yogurt whipped cream. Inspired by Korean fresh cream cakes, it's light, elegant, and perfect for any occasion.
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Keyword: 9 inch layer cake, blueberry chiffon cake, blueberry compote cake, blueberry layer cake, blueberry whipped cream cake, blueberry yogurt cake, chiffon cake with fruit, fluffy chiffon cake, fresh cream cake recipe, greek yogurt cake, korean fresh cream cake, korean style cake, korean yogurt cake, light blueberry cake, no butter cake, summer berry cake, whipped cream frosting cake

Ingredients

Blueberry Compote

  • 900 g frozen blueberries
  • 100 g granulated sugar
  • 90 g water
  • 15 g lemon juice

Chiffon Cake (for 3× 9-inch pans)

  • 12 large eggs
  • 270 g granulated sugar
  • 180 g milk
  • 112 g neutral oil I used vegetable
  • 2 tsp vanilla extract
  • 225 g cake flour
  • 2 1/4 tsp baking powder

Blueberry Yogurt Whipped Cream

  • 1400 g heavy cream
  • 170 g full fat greek yogurt
  • 113 g yogurt powder
  • 120 g powdered sugar
  • 1/4 cup blueberry compote

Instructions

Make the Blueberry Compote

  • In a small pot, combine frozen blueberries, sugar, water, and lemon juice.
  • Bring to a gentle simmer over medium heat. Stir occasionally and simmer until the mixture becomes thick, glossy, and jammy (about 20–30 minutes).
  • Let cool completely before using.

Make the Chiffon Cake

  • Preheat your oven to 350°F (175°C). Line the bottoms of three 9-inch cake pans with parchment paper. Don’t grease the sides—chiffon needs the grip to rise properly.
  • Separate your eggs into two large bowls — whites in one, yolks in the other.
     
  • Using a hand mixer or stand mixer, whip the egg whites on medium speed until foamy and bubbly.
  • Slowly pour in the sugar while whipping, and keep going until you get stiff, glossy peaks. Set aside.
  • To the yolks, add the milk, oil, and vanilla. Whisk until everything is smooth and well combined.
  • Sift in the flour and baking powder, and mix again until no lumps remain.
  • Now take about a third of the meringue and fold it into the yolk batter to loosen it. Gently fold in the rest in two more additions, being careful not to deflate all that fluff.
  • Divide the batter evenly between your pans and tap gently to pop any large air bubbles.
  • Bake for 25–28 minutes, or until the tops are golden and a toothpick comes out clean.
  • Let the cakes cool upside down if possible (on a cooling rack or bottle necks)—this helps keep their height. Once cool, run a thin knife around the edges and remove from the pans.

Make the Blueberry Yogurt Whipped Cream

  • In a large bowl, combine the heavy cream, yogurt, yogurt powder, powdered sugar, and ¼ cup of your blueberry compote.
  • Whip everything together until the cream thickens and starts to hold soft peaks.
  • Scoop out about a third of it and chill in the fridge—this will be your finishing cream (마무리크림) for the outside of the cake.
  • Keep whipping the rest until it forms firm, smooth peaks—this is your sanding cream (샌딩크림) that goes between your cake layers. Don’t overwhip or it’ll get grainy!

Assemble the Cake

  • Place your first cake layer on a board or turntable. Spread an even layer of sanding cream, then spoon a bit of compote on top.
  • Repeat with the next layer.
  • Once stacked, grab your chilled finishing cream and use it to cover the sides and top of the cake. It should be soft enough to spread smoothly but still hold its shape.
  • Chill the whole cake in the fridge for a few hours before serving—it tastes best cold and gives the cream time to set.