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Blueberry Mousse Cake

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Blueberry Mousse Cake is a light and elegant dessert featuring soft cake layers topped with creamy blueberry mousse. Bursting with fresh berry flavor and airy texture, this beautiful cake is perfect for celebrations, warm-weather gatherings, or any special occasion.

Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/4 cup milk
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups blueberries
  • 1/2 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon gelatin powder
  • 3 tablespoons water
  • 1 1/2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • Fresh blueberries for garnish (optional)
  • Whipped cream for garnish (optional)
  • Lemon zest for garnish (optional)
  • Mint leaves for garnish (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and line an 8-inch cake pan.
  2. In a bowl, whisk together the flour, baking powder, and salt.
  3. In another bowl, beat the eggs and granulated sugar until light and fluffy.
  4. Add the milk, vegetable oil, and vanilla extract.
  5. Fold in the dry ingredients until combined.
  6. Pour the batter into the prepared pan and bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
  7. Allow the cake to cool completely.
  8. In a saucepan, combine the blueberries, granulated sugar, and lemon juice. Cook over medium heat until the blueberries soften.
  9. Blend the mixture until smooth, then let it cool slightly.
  10. In a small bowl, sprinkle gelatin over water and let it bloom for 5 minutes.
  11. Warm the gelatin mixture until dissolved, then stir it into the blueberry puree.
  12. In a separate bowl, whip the heavy cream and powdered sugar until soft peaks form.
  13. Fold the whipped cream gently into the blueberry mixture until smooth.
  14. Place the cooled cake layer into a springform pan if desired.
  15. Spread the blueberry mousse evenly over the cake layer.
  16. Refrigerate for at least 4 hours or until fully set.
  17. Garnish with fresh blueberries, whipped cream, lemon zest, or mint before serving.

Notes

  • Frozen blueberries can be used if fresh berries are unavailable.
  • Agar-agar can replace gelatin for a vegetarian-friendly version.
  • Add white chocolate to the mousse for extra richness.
  • Store covered in the refrigerator for up to 4 days.
  • Freeze the cake for up to 1 month and thaw overnight before serving.

Nutrition

Find it online: https://thefamilycooking.com/blueberry-mousse-cake/