Blueberry Mousse Cake is a stunning, light dessert that combines the sweetness of a vanilla cake base, the airy texture of blueberry mousse, and the richness of fresh whipped cream. Each layer adds a unique flavor and texture, from the soft, blueberry-studded cake to the velvety mousse and the vibrant fresh berries on top. This dessert is a true showstopper, perfect for any special occasion or a refreshing treat on a warm day. It’s not overly sweet, but perfectly balanced with the natural flavor of blueberries, making it a dream for berry lovers!

Blueberry Mousse Cake

Ingredients

For the Blueberry Cake Layer:

120 g cake flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
75 g granulated sugar
70 g milk (dairy or non-dairy)
60 g light-tasting oil (e.g., canola oil)
1 large egg
1 teaspoon vanilla extract
24 blueberries (fresh or frozen; optional)

For the Blueberry Mousse:

2 tablespoons gelatine powder
100 g cold water
400 g whipping cream (cold)
40 g powdered sugar
600 g blueberries (fresh or frozen; thawed if frozen)

For the Toppings:

100 g whipping cream (cold)
1 tablespoon powdered sugar
½ teaspoon vanilla extract
Fresh berries for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Step 1: Prepare the Blueberry Cake Layer

Preheat the Oven: Preheat the oven to 350°F (175°C). Line a 9″ springform pan with parchment paper at the bottom, securing it between the bottom plate and ring of the pan. Set aside.
Mix the Batter: In a large mixing bowl, whisk together the cake flour, baking powder, baking soda, and salt. Add the granulated sugar, milk, oil, egg, and vanilla extract. Whisk until smooth.
Bake the Cake: Pour the batter into the prepared springform pan. If desired, scatter a handful of blueberries across the batter for extra flavor. Bake for 15-20 minutes, or until the edges are lightly browned and a toothpick inserted in the center comes out mostly clean. Let the cake cool completely on a wire rack.
Prepare the Cake and Pan: Once the cake is cooled, run an offset spatula around the edges of the cake to release it from the pan. If the cake is domed, remove it from the pan and level it using a serrated knife. Return it to the pan and line the sides of the pan with acetate or parchment paper. Set aside.

Step 2: Prepare the Blueberry Mousse

Bloom the Gelatine: In a small bowl, sprinkle the gelatine powder over the cold water and let it sit for about 5 minutes to bloom. It will turn into a firm, gel-like consistency.
Puree the Blueberries: In a blender, add the 600 g of blueberries and blend until smooth, about 1 minute.
Dissolve the Gelatine: Heat the bloomed gelatine in the microwave for 10-second intervals until it dissolves completely. Add the dissolved gelatine into the blueberry puree and blend for another 30 seconds until well combined. Set aside.
Whip the Cream: In a large mixing bowl, whip the whipping cream and powdered sugar using a whisk until stiff peaks form.
Combine the Mousse: Gently fold the blueberry-gelatine mixture into the whipped cream until fully incorporated, taking care not to deflate the whipped cream.

Step 3: Assemble the Cake

Layer the Mousse: Pour the blueberry mousse mixture into the prepared springform pan on top of the cooled cake layer. Gently tap the pan to level the mousse, or use an offset spatula to smooth the top.
Chill: Cover and refrigerate the cake for at least 6 hours, or overnight, to allow the mousse to set.

Step 4: Prepare the Toppings

Whip the Cream: In a medium mixing bowl, add the whipping cream, powdered sugar, and vanilla extract. Whisk vigorously until firm peaks form.
Release the Cake: Once the mousse has set, release the cake from the springform pan and carefully peel off the acetate sheet.
Decorate: Pipe the whipped cream on top of the mousse layer. Garnish with fresh berries for a beautiful and fresh finish.

Servings and Timing

Servings: 10 servings
Prep Time: 1 hour 10 minutes
Cook Time: 20 minutes
Chilling Time: 6 hours
Total Time: 7 hours 30 minutes

Variations

Berry Variations: While this recipe uses blueberries, you can swap them out for raspberries, strawberries, or blackberries for a different flavor profile.
Nut-Free: Omit any nuts or use a nut-free alternative for the toppings.
Vegan Option: Use coconut cream or a plant-based whipped cream alternative and a plant-based gelatine substitute to make this recipe vegan.

Storage/Reheating

Storage: Store leftovers in the refrigerator for up to 3 days. Keep the cake covered to maintain its freshness.
Reheating: This cake is best enjoyed chilled. Do not microwave or heat; serve directly from the fridge.

FAQs

1. Can I make this cake ahead of time?

Yes, this cake needs chilling time, so it can easily be made the day before you plan to serve it.

2. Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just make sure to thaw them before using, and drain any excess liquid.

3. Can I use a different type of cream for the mousse?

You can substitute the whipping cream with a dairy-free option, like coconut cream, for a non-dairy mousse.

4. Can I use a regular cake pan instead of a springform pan?

Yes, you can use a regular cake pan, but a springform pan will make it easier to remove the cake after chilling.

5. How do I know if the mousse is set?

The mousse should feel firm to the touch and hold its shape when you cut into it. If it still feels too soft, refrigerate for longer until it has set.

6. How do I get a smooth mousse layer?

When pouring the mousse over the cake layer, gently tap the pan to release any air bubbles and help the mousse settle into a smooth layer.

7. Can I freeze this cake?

Yes, you can freeze this cake, but it’s best enjoyed fresh. If freezing, ensure it’s tightly wrapped and consume within 1 month. Thaw in the fridge before serving.

8. Can I add a layer of fruit on top of the mousse?

Absolutely! Adding a layer of fresh berries or a fruit compote on top of the mousse before serving is a great way to enhance the flavor and add color.

Conclusion

Blueberry Mousse Cake is a light, refreshing, and indulgent dessert that combines the best of both worlds—fluffy cake and creamy mousse. The blueberry and whipped cream toppings make this cake not only delicious but also visually stunning. Perfect for a special occasion or when you want to treat yourself and your loved ones, this cake will leave everyone coming back for more!