This blueberry mousse cake is made with a blueberry-studded vanilla cake base, an airy no-bake blueberry mousse layer, and fresh whipped cream and berries on top.
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Notes from the baker
Here's another summer variation of the Mango Mousse Cake I made since I loved it so much. I'm obsessed with the way the fluffy cake layer on the bottom pairs with the smooth and airy blueberry mousse layer. It's such a satisfying combination of textures.
The great thing about this blueberry mousse cake is that you can use either fresh or frozen blueberries so you can enjoy it any time of year. It's surprisingly easy to make even with the different layers and components!
Why you'll love this recipe
- Soft and moist blueberry cake layer. And the cake layer is made in one bowl!
- Light and airy blueberry mousse. The no-bake mousse layer sets right up in the fridge.
- Simple and delicious toppings. The whipped cream and fresh fruit toppings are easy to throw together right before serving.
- Great make-ahead recipe. This blueberry mousse cake needs to be chilled overnight so it's the perfect cake to make in advance and it's ready when you need it.
Tools
- 9" springform pan - You'll need a springform pan that has a removable bottom plate to be able to remove this cake from the pan easily. It should also have side walls that are at least 2" tall to be able to hold the entire height of the cake.
- Whisk - You'll just need a simple whisk to make this recipe. No hand mixer needed but you can certainly use one if you prefer.
- Acetate sheet - Acetate is a stiff and clear sheet of plastic often used to wrap around cakes. It's much stiffer and smoother than parchment paper so it leaves a smooth finish and is less finicky to work with. If you don't have this, you can still use parchment paper with a bit of finesse.
- Blender - You'll need a blender to puree the blueberries.
- Piping bag (optional) - You'll need a piping bag if you want to pipe the whipped cream on top of the cake in some kind of design. Or you could always just pile the whipped cream in the middle of the cake and shape it with a spatula for a more organic look.
Ingredient notes
As always, the fullย recipe cardย with ingredient amounts and instructions is at the bottom of this post! Keep reading for more details on each ingredient or skip ahead to theย recipe.
- Cake flour - Cake flour contains less gluten and produces a soft and lighter cake.
- Baking powder
- Baking soda
- Salt
- Granulated sugar
- Milk - You can use any dairy or non-dairy milk you prefer.
- Oil - Use any neutral, light-tasting oil (e.g. canola oil). Since this cake layer is made with only oil (no butter), it will stay soft even after being in the fridge.
- Egg
- Vanilla extract
- Blueberries - You can use fresh or frozen blueberries. If you're using frozen blueberries, let them thaw completely at room temperature before using them and don't drain away the liquid that releases at they thaw.
- Gelatine powder - This sets the blueberry mousse and allows it to firm up. It usually comes in individual packets with about 1 tablespoon of gelatine powder in each packet. It's possible to use other alternatives such as agar agar but this recipe has not been tested with them and it will likely not be a 1:1 substitution.
- Whipping cream - This will be the base of the blueberry mousse layer and as garnish on top of the cake.
- Powdered sugar
- Fresh berries - I'd recommend topping the cake with any berries or fresh fruits of your choice.
Tips for making the best blueberry mousse cake
- Use cake strips for a flat cake layer. Cake strips are pieces of fabric that you soak in water and wrap around the sides of the pan to help bring down the temperature of the pan so that the outer edges of the cake bake slower, leading to a flatter cake layer. You can make your own by soaking strips of paper towel in water and wrapping them up in foil. You can also just let the cake bake naturally and cut off the domed part after baking.
- Whip cream to firm peaks. Whipping the cream to firm peaks ensures the cream is sufficiently aerated with tiny air bubbles. This will create an airier mousse texture. Some of the air will deflate out of the cream once it's mixed with the blueberry puree so make sure it starts at firm peaks.
- Chill the mousse cake overnight. The blueberry mousse sets fairly quickly when cold but you want to ensure that the mousse and the topping is thoroughly set and firm enough to slice into. Chilling it overnight is ideal and also easy to do!
Storage
This blueberry mousse cake can be stored in an airtight container or covered in the fridge for up to 3 days.
Leftovers can be frozen in an airtight container for up to 1 month. Thaw in the fridge overnight before eating.
Frequently asked questions
Why are your measurements in grams? Why do you mix gram measurements with tablespoons/teaspoons?
Baking by weight is much more accurate than volume. When using US standard cups, ingredients like flour and sugar can easily be overpacked into the cup causing you to add too much of certain ingredients. Recipes with weight measurements are also easier to scale to smaller or bigger batches without dealing with weird fractions.ย To measure by weight, you simply need a kitchen scale which you can usually pick up for less than $20.
Small measurements are given in tablespoons and teaspoons because most kitchen scales are not accurate under about 10g. Tiny amounts like a ยผ teaspoon may not register accurately unless you have a drug scale. Mixing these measurements is a common practice among other recipe sites and commercial kitchens.
More mousse cake recipes to try
Recipe
Blueberry Mousse Cake
Blueberry-studded vanilla cake with airy blueberry mousse layer and fresh whipped cream and berries on top
Equipment
Ingredientsย ย
Blueberry Cake Layer
- 120 g cake flour
- ยฝ teaspoon baking powder
- ยฝ teaspoon baking soda
- ยผ teaspoon salt
- 75 g granulated sugar
- 70 g milk, dairy or non-dairy
- 60 g oil, any light-tasting oil (e.g. canola oil)
- 1 large egg
- 1 teaspoon vanilla extract
- 24 blueberries, fresh or frozen, optional
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 (thaw first)
Toppings
- 100 g whipping cream, cold
- 1 tablespoon powdered sugar
- ยฝ teaspoon vanilla extract
- fresh berries
Instructionsย
Blueberry Cake Layer
- Prep: Preheat oven to 350ยฐF. Line a 9" springform pan with parchment paper on the bottom of the pan only by clamping it in between the bottom plate and ring of the pan. Set aside.
- Mix batter: In a large mixing bowl, whisk together cake flour, baking powder, baking soda, and salt. Add the sugar, milk, oil, egg, and vanilla extract. Whisk together until combined into a smooth batter. Pour the batter into your lined springform pan. Scatter a handful of blueberries across the batter (optional).
- Bake: Bake cake for 15-20 minutes or until the sides are lightly browned and a toothpick inserted in the middle comes out mostly clean. Let the cake cool completely on a wire rack.
- Prep cake and pan: Once cooled, run an offset spatula around the edges of the cake to release it from the pan. If your cake is domed, you can remove it from the pan, use a serrated knife to level the cake, and put it back into the pan. Line the sides of the pan with a sheet of clear acetate or parchment paper. Set aside.
Blueberry Mousse
- Bloom gelatine: Fill a small bowl with cold water. Sprinkle gelatine powder on across the surface. Set it aside for at least 5 minutes to allow the gelatine to bloom. It will become a firm, gel-like consistency.
- Puree blueberries: To a blender, add the blueberries. Blend on medium speed for about 1 minute or until pureed.
- Add gelatine: Heat the bowl of bloomed gelatine in the microwave in 10-second increments until it completely dissolves and becomes a clear liquid. Pour this into the blender and blend for 30 seconds until combined with the blueberry puree. Set aside.
- Whip cream: In a large mixing bowl, add the whipping cream and powdered sugar. Use a whisk to whip until it reaches firm peaks.
- Fold in blueberry puree: Add the blueberry-gelatine mixture from the blender and fold together with a spatula until no streaks remain.
- Fill pan: Pour the mixture into your springform pan on top of the cake layer. Gently jiggle the pan to help the mixture settle into a flat layer or use an offset spatula to smooth the top.
- Chill: Cover and chill the cake in the fridge for at least 6 hours or overnight, preferably.
Toppings
- Whip cream: In a medium mixing bowl, add the whipping cream, powdered sugar, and vanilla extract. Whisk vigorously until it becomes firm peaks. Transfer the whipped cream to a piping bag fitted with a piping tip or simply snip the tip of the bag off.
- Release cake: Release the cake from the springform pan and peel off the acetate sheet.
- Decorate: Pipe the whipped cream on top of the cake. Press the fresh berries on top of the whipped cream.
Nutrition
Calories: 365kcal | Carbohydrates: 32g | Protein: 5g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 74mg | Sodium: 161mg | Potassium: 124mg | Fiber: 2g | Sugar: 20g | Vitamin A: 803IU | Vitamin C: 6mg | Calcium: 63mg | Iron: 0.4mg
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Ifigenia says
It turned out amazing. Only thing my blueberries were too sour and the mousse could have used a bit more powdered sugar due to the sourness. But I like it also with a bit of that sour tang. Its simply delicious!!! I am now curious to maybe try next time another fruit like strawberries maybe for the mousse layer! Do you think it will work as good!? Anyways thank you for this delicious recipe!