Blueberry Lemon Mousse Cake - Baking Cherry

Blueberry Lemon Mousse Cake

Cake Recipes

Learn how to make this fluffy and delicious cake with blueberry mousse, topped with white chocolate lemon ganache.

Active time: 40mins | Yield: 8-10 slices

Ingredients:
Cake:
  • 2 Eggs
  • 1/2 cup (100g) Granulated Sugar
  • 1/2 tsp Vanilla Extract
  • 1/4 cup (60ml) Vegetable Oil
  • 3/4 cup (95g) All-Purpose Flour
  • 1 tsp Baking Powder
  • 1/2 cup (70g) Fresh Blueberries
Filling:
  • 10oz (283g) Blueberries (Fresh or Frozen)
  • 2 Tbsp Sugar
  • 1 Tbsp Freshly Squeezed Lemon Juice
  • 2 cups (480ml) Heavy Whipping Cream, about 35% fat
  • 4 Tbsp Water at room temperature
  • 1 Tbsp (10g) Powdered Gelatin, unflavored
  • 1 can (14oz – 397g) Sweetened Condensed Milk at room temperature

Lemon White Chocolate Ganache:
  • 9oz (255g) Good Quality White Chocolate
  • 1/3 cup (80ml) Freshly Squeezed Lemon Juice
Video:
Directions:
Cake:
  1. Grease with butter and dust with flour the bottom of a 9in (23cm) removable bottom cake pan. Set aside.
  2. In a medium bowl, place the eggs and sugar. Whisk for about 1 minute.
  3. Add the vanilla and vegetable oil. Whisk.
  4. Add the flour and baking powder. Stir until just combined. Do not overmix the flour.
  5. Stir in the blueberries. Pour batter into prepared pan.
  6. Bake at 350°F (180°C) for 12-15 minutes or until a toothpick inserted in the center comes out clean. Set aside until completely cooled.
Filling:
  1. In a saucepan, combine the blueberries, sugar and lemon juice. Cook over medium heat for about 7-10 minutes or until the liquid is reduced. Using a blender or food processor, pulse the blueberries until it forms a puree. Let it cool completely at room temperature.
  2. In the bowl of an electric mixer, beat the heavy whipping cream on medium-high speed until soft peaks form, being careful not to overbeat or the cream will turn buttery. Set aside.
  3. In a small microwave-safe bowl, place the water and sprinkle powdered gelatin. Stir until completely dissolved. Let it stand for 2-3 minutes to bloom. The gelatin will absorb the water. Microwave it for 15 seconds to melt. Set aside.
  4. In a large bowl, combine the condensed milk, blueberry puree, and melted gelatin. Stir until combined.
  5. Add the whipped cream in two additions, folding gently until well combined.
  6. Pour the mixture into the cake pan over the prepared cake. Refrigerate for 1 hour to firm up a bit.
Lemon White Chocolate Ganache:
  1. Melt the chocolate using a double-boiler or microwave in 20-second intervals, stirring between each, until melted.
  2. Add the lemon juice and whisk until smooth.
  3. Separate about 3 tablespoons of the mixture and color the chocolate with purple oil-based food coloring. 
  4. Pour the white chocolate ganache over the blueberry filling and drizzle the purple mixture on top. Using a skewer, create swirls.
  5. Refrigerate for 6 hours or overnight until completely set.

Store in an airtight container in the fridge for up to 3 days.

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Blueberry Lemon Mousse Cake Recipe. Learn how to make this fluffy and delicious cake with blueberry mousse, topped with white chocolate lemon ganache.