Lemon Blueberry Mousse Cake

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This lemon blueberry mousse cake is a soft lemon cake with a blueberry vanilla pudding mousse. It is topped with lemon whipped cream

Prep Time1

Cook Time28

Chilling Time6

Total Time7 28

Servings: slices

Calories: 291kcal

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.

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.

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.

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.