This blueberry mousse cake is a perfect combination of soft, fluffy cake and light, fruity mousse. With a delicate blueberry flavor and creamy texture, it’s an elegant dessert for any occasion.
Ingredients
Cake Base:
1 ½ cups all-purpose flour
1 cup sugar
½ cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon salt
½ cup milk
Blueberry Mousse:
2 cups fresh or frozen blueberries
½ cup sugar
2 teaspoons lemon juice
2 teaspoons unflavored gelatin
2 tablespoons water
1 cup heavy whipping cream
½ cup powdered sugar
Garnish:
Fresh blueberries
Whipped cream
Mint leaves (optional)
Instructions
Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan. In a bowl, whisk together flour, baking powder, and salt. In another bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla extract. Gradually mix in the dry ingredients, alternating with milk, until smooth. Pour into the pan and bake for 25–30 minutes. Let the cake cool completely.
For the mousse, cook blueberries, sugar, and lemon juice in a saucepan over medium heat until the berries soften. Blend and strain to remove seeds. Mix gelatin with water and let it sit for 5 minutes, then warm slightly and stir into the blueberry puree. Let cool. Whip heavy cream and powdered sugar until soft peaks form, then fold into the blueberry mixture.
Place the cooled cake in a springform pan. Pour the mousse over it and smooth the top. Refrigerate for at least 4 hours until set. Remove from the pan and garnish with fresh blueberries, whipped cream, and mint leaves.
Tips
Use room-temperature eggs and butter for a smoother batter. Chill the mousse properly to achieve the best texture. You can substitute blueberries with raspberries or strawberries for a variation.
Storage
Refrigerate for up to 3 days or freeze for up to 1 month. Thaw in the fridge before serving.
This blueberry mousse cake is light, creamy, and full of fresh fruit flavor. It’s an excellent choice for celebrations or a simple homemade treat.