Blueberry Mousse Cake

Blueberry-studded vanilla cake with airy blueberry mousse layer and fresh whipped cream and berries on top

Prep: Preheat oven to 350°F. 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.

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.

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.

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