This lemon blueberry mousse cake is perfect for spring! It has a soft lemon cake with a blueberry mousse. It is topped with lemon whipped cream.

Slice of the lemon blueberry mousse cake by the whole cake.

This lemon blueberry mousse cake is actually a very easy cake to make for spring or summer. The blueberry mousse is made from vanilla pudding, whipped cream, and grounded freeze dried blueberries. A very easy mousse!
The lemon cake has both oil and butter, so it can still be moist even when cold. It is topped with lemon whipped cream that pulls is all together.

Side view of opened lemon blueberry mousse cake.

Tips for making the cake

Here are my tips, so yours turns out like this recipe!

  • Tip 1: Make sure the flour is spooned and leveled. If you stick the measuring cup straight into the flour, it can compact it, resulting in a dryer cake.
  • Tip 2: Use room temperature dairy ingredients for the cake. If they are too cold the batter will not mix together as well and the cake will not be as moist.
  • Tip 3: For the mousse, make the whipped cream first before mixing the vanilla pudding in. Once you start mixing the pudding it will get thicker so you want your whipped cream ready to go.
  • Tip 4: Halfway through folding in the whipped cream and grounded blueberries, you can add 2 drops of royal blue gel food dye. This helps to give it a richer blueberry color. Be gentle to avoid knocking the air out of the whipped cream, otherwise it will not set.
Lemon cake batter in a bowl.
After mixing the cake batter, make sure to scrape the bowl to make sure it is all mixed together.
Lemon cake in the pan.
After the cake is cooled, wash the pan and respray. Then, place the cake back in the pan.
Vanilla pudding in a bowl.
First, make the whipped cream before making the vanilla pudding. The pudding thickens as it sets, so as soon as the pudding is ready, add in the whipped cream
Blueberry mousse in a bowl.
Be patient when folding in the whipped cream. Going too fast, can result in losing the air in the whipped cream.

Decorating the cake

Blueberry mousse on top of cake.
Add the mousse on top of the cake, let it cool overnight to set. Then, use a spatula or knife to go around the edges before releasing the pan. I also took a spatula to make all the sides even.
Decorated cake on a platter.
Add the lemon whipped cream and fresh blueberries on top of the cake.
Bite missing from cake.

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For more mousse recipes, try my strawberry mousse cake and chocolate raspberry mousse cake.

Slice of cake on a plate.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Slice of the lemon blueberry mousse cake by the whole cake.
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Lemon Blueberry Mousse Cake

Stephanie Rutherford
This lemon blueberry mousse cake is a soft lemon cake with a blueberry vanilla pudding mousse. It is topped with lemon whipped cream
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Prep Time: 1 hour
Cook Time: 28 minutes
Chilling Time: 6 hours
Total Time: 7 hours 28 minutes
Servings: 16 slices

Ingredients
 
 

Lemon Cake

  • 1 3/4 cup All-purpose flour
  • 1 TBSP Cornstarch
  • 1 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1/2 tsp Salt
  • 3 TBSP Unsalted butter, room temperature
  • 1/4 cup Oil plus 1 TBSP, canola or vegetable
  • 1 cup White granulated sugar
  • 2 Medium lemons, zested
  • 2 TBSP Lemon juice
  • 2 Large eggs, room temperature
  • 1/4 cup Sour cream, room temperature or greek yogurt
  • 1/2 cup Buttermilk, room temperature

Blueberry Mousse

  • 1 1/2 cups Heavy cream
  • 1/4 cup Powdered sugar
  • 1 tsp Pure vanilla extract
  • 1 oz Freeze-dried blueberries
  • 3.4 oz Instant vanilla pudding mix
  • 1 cup Milk
  • 2 drop Blue food dye *optional , I used royal blue color

Lemon Whipped Cream

  • 1 cup Heavy cream
  • 1/4 cup Powdered sugar
  • 1 tsp Pure vanilla extract
  • 1 Medium lemon zest

Instructions
 

Lemon Cake

  • Preheat the oven to 350℉. Spray a 9-inch springform pan with baking nonstick spray. Line the bottom with a parchment paper circle. Spray again.
  • In a medium bowl, sift the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
    1 3/4 cup All-purpose flour, 1 TBSP Cornstarch, 1 tsp Baking powder, 1/4 tsp Baking soda, 1/2 tsp Salt
  • In a large bowl using a mixer, beat the butter, oil, sugar, and lemon zest on high speed for 2 minutes. It will become pale in color.
    3 TBSP Unsalted butter, 1/4 cup Oil plus 1 TBSP, 1 cup White granulated sugar, 2 Medium lemons
  • Add in the lemon juice, eggs, and sour cream. Mix on medium until combined.
    2 TBSP Lemon juice, 2 Large eggs, 1/4 cup Sour cream
  • Add in the dry ingredients and buttermilk and mix on low speed until just combined. Take off the mixer and mix the batter with a baking rubber spatula to make sure it is all combined.
    1/2 cup Buttermilk
  • Spread the batter into the pan. Bake for 26-30 minutes until a toothpick inserted comes out clean.
  • Let the cake sit in the hot pan for 10 minutes. Then, transfer to a cooling rack to cool completely before decorating.
  • Wash the springform pan and respray the pan. Place the cake back in the pan while you make the mousse.

Blueberry Mousse

  • Using a mixer with a metal bowl and whisk attachment, beat the heavy cream, powdered sugar, and vanilla on high speed until stiff peaks form.
    1 1/2 cups Heavy cream, 1/4 cup Powdered sugar, 1 tsp Pure vanilla extract
  • Using a food processor, blend the freeze dried blueberries to a fine crumb. Set aside.
    1 oz Freeze-dried blueberries
  • In a large bowl using a hand mixer, beat the vanilla pudding mix and milk on high speed for 2 minutes. It will be yellow and thickened.
    3.4 oz Instant vanilla pudding mix, 1 cup Milk
  • Add in the whipped cream and grounded blueberries. Use a baking rubber spatula to fold it into the vanilla pudding. When half way mixed, you can optionally add the 2 drops of darker blue food coloring. This helps to enrich the blue color of the blueberries. Continue folding gently until all mixed. Be gentle to not over mix.
    2 drop Blue food dye *optional
  • Spread the blueberry mousse over the top of the cake. Cover the pan with foil and chill in the fridge for at least 6 hours or overnight.

Lemon Whipped Cream

  • Using a mixer with a metal bowl and whisk attachment, beat the heavy cream, powdered sugar, vanilla, and lemon zest on high speed until medium peaks form.
    1 cup Heavy cream, 1/4 cup Powdered sugar, 1 tsp Pure vanilla extract, 1 Medium lemon zest
  • Take the cake out of the pan. Use a butter knife or spatula to gently move around the sides of the mouse. Then, you can release the springform pan.
  • Top the cake with lemon mousse.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake.
High altitude baking- Add an extra 1 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Calories: 291kcal, Carbohydrates: 35g, Protein: 3g, Fat: 17g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 52mg, Sodium: 180mg, Potassium: 92mg, Fiber: 0.4g, Sugar: 20g, Vitamin A: 672IU, Vitamin C: 1mg, Calcium: 74mg, Iron: 1mg
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