Lemon Blueberry Mousse Cake Recipe — Light Layered Dessert

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

Lemon Whipped Cream

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

Lemon Cake

• Preheat oven to 350°F. Spray a 9-inch springform pan with nonstick spray, line the bottom with parchment, and spray again.
• Sift the flour, cornstarch, baking powder, baking soda, and salt into a medium bowl and set aside.
• In a large bowl, beat the butter, oil, sugar, and lemon zest on high for 2 minutes until pale and fluffy.
• Add lemon juice, eggs, and sour cream; mix on medium until combined.
• With the mixer on low, add the dry ingredients and buttermilk and mix until just combined. Finish folding with a spatula to ensure an even batter.
• Spread batter in the pan and bake 26–30 minutes, or until a toothpick comes out clean. Let rest in the pan for 10 minutes, then transfer to a rack to cool completely.
• Wash and respray the springform pan, then place the cooled cake back in the pan while you prepare the mousse.

Blueberry Mousse

• Whip the heavy cream, powdered sugar, and vanilla in a metal bowl with a whisk attachment on high until stiff peaks form.
• Pulse the freeze-dried blueberries in a food processor until finely ground and set aside.
• Beat the vanilla pudding mix with the milk on high for 2 minutes until thickened and pale yellow.
• Fold the whipped cream and ground blueberries into the pudding using a spatula. Optionally add 1–2 drops of blue food coloring halfway through to deepen the color. Fold gently until fully combined.
• Spread the mousse over the cake, cover with foil, and chill at least 6 hours or overnight to set.

Lemon Whipped Cream

• Whip the heavy cream, powdered sugar, vanilla, and lemon zest on high until medium peaks form.
• Remove the cake from the pan and run a knife or spatula around the sides of the mousse to release it; then remove the springform rim.
• Top the cake with the lemon whipped cream and garnish with fresh blueberries if desired.

High altitude: add an extra 1 TBSP of flour.

Bring dairy ingredients to room temperature about 1–2 hours before baking for best results.