I’d like to be one of those ladies who lunch. I’d wear soft pastel cardigans with smartly tailored pants, carry a large but well organized purse, play cards, and order Buttermilk Chiffon Cakes with Blueberry Curd and Buttermilk Whipped Cream for dessert.
The actual visual of me devouring one of these pretty little cakes in three impressive bites 20 seconds after I finished photographing them was far less dainty. Good thing I was wearing stretchy leggings, instead of those smartly tailored trousers.
Though I love messy, homey desserts like peach shortcake and my favorite chocolate chip cookies, prefer Cards Against Humanity to Hearts or Bridge, and spend 95% of my off-work hours in those aforementioned stretchy pants, every now and then, I enjoy channeling my inner “lady who lunches” with a special, sophisticated treat like these Buttermilk Chiffon Cakes with Blueberry Curd and Buttermilk Whipped Cream.
Yes a molten, ice cream-smothered brownie is a thing of beauty, but every now and again, I enjoy creating something unique and lovely that is at once too pretty to eat and too addictively delightful not to devour. Buttermilk Chiffon Cakes with Blueberry Curd and Buttermilk Whipped Cream are that dessert.
The buttermilk chiffon layers are feathery light and spongy soft, the blueberry curd is sweet and velvety, and the buttermilk whipped cream (my new favorite condiment) has a subtle tang that pairs perfectly with the fruity berries.
I started with a simple buttermilk chiffon cake recipe, baked in a sheet pan. If you’ve never tried chiffon cake, it is a glorious middle point between an angel food and sponge cake. It springs back lightly with each bite, and today’s recipe is gently flavored with lemon zest and almond.
To make mini cakes, use a biscuit cutter to stamp the buttermilk chiffon cake into rounds. If you are not in the mood for this kind of assembly (or prefer to bake a single, large cake instead of mini ones), the recipe can be baked in two 9-inch cake pans instead. (Bake for about 40 minutes at 325 degrees F, then increase the heat to 350 degrees F and bake 10 additional minutes.)
The blueberry curd is deep, smooth, and tastes like a lazy summer afternoon. Frozen berries work perfectly and fresh would be wonderful too. Spoon a little between each cake layer. The rest is for drizzling on ice cream, spreading on toast, or direct spoon-to-mouth consumption.
Next we stack. If any blueberry curd oozes out the side, a quick finger swipe will tidy things up nicely. Only the cook sees this part, so no judgment.
Finish with style: a soft, lightly sweet dollop of buttermilk whipped cream and a sprinkle of fresh blueberries. Our mini cakes are lovely, luscious, and ready for the table!
Whether you serve Buttermilk Chiffon Cakes with Blueberry Curd and Buttermilk Whipped Cream at a fancy lunch or bridal shower, or opt to surprise one of your best friends at 3 p.m. while the two of you are hanging out in sweatpants (how I enjoyed them), these dainty, beautiful cakes add a special feeling to any gathering.
Did anyone else just extend their pinky finger a little bit?
For the recipe for Buttermilk Chiffon Cakes with Blueberry Curd and Buttermilk Whipped Cream, click on over to Imperial Sugar, where I’m excited to be sharing them.
Other celebration-worthy cakes:
- Peanut Butter Cake with Chocolate Chips and Peanut Butter Glaze
- Strawberry Almond Skillet Cake
- Almond Joy Cake
- Banana Cake with Toasted Coconut Cream Cheese Frosting
Imperial Sugar compensated me for my time to create this recipe and post. As always, all opinions are my own.