Blueberry Yogurt Mousse Cake

Blueberry Yogurt Mousse Cake is the best fresh and light summer cake made with an almond lemon sponge, wild blueberry gelee, and a light greek yogurt mousse. It is an easy cake to make that is not too sweet and will really hit the spot on summer gatherings.

How to make Blueberry Greek Yogurt Mousse Cake

It comes down to three steps for making this delicious blueberry greek yogurt mousse cake.

1. Make the almond lemon sponge

Start by whipping the egg whites to stiff peaks, mix in the egg yolks and then gently fold in the flour almond mixture, so that the sponge doesn’t lose the volume.
The whipped eggs are the only thing the sponge relies on to rise and to be light and spongy but still moist because of the almonds.
The sponge is flavored with vanilla and lemon zest for extra flavor!

The best way to get two even circles out of the sponges is to:

• draw two 18 cm (7 inch) circles on the baking paper and then turn it over so that you see the circles but the batter won’t touch the ink.
• put the batter into a piping bag and pipe the circles to get them extra even. The ones on the picture are just poured from the bowl and evened with a spoon.

Bake the sponge on high heat for 6 minutes, let cool, and then cut out 17 cm (6 inch) circles.

Usually, for wet cakes like this that have a lot of filling or mousse, you want a light and airy sponge that can soak up all the juices from the wet ingredients. The sponge becomes a great binder for all the elements and it’s light and flavorful.

2. Make the wild blueberry gelee

The blueberry gelee is made out of a wild blueberry sauce by cooking the blueberries with sugar to reduce them and then mixing them with an immersion blender to get a smooth consistency sauce.

You then add the whole wild or American blueberries to the cooled sauce. This will give the gelee a more intense blueberry flavor as they tend to lose or change the flavor after being cooked.

If you are using the American blueberries here be sure to adapt the amount as they are bigger.

You will also add lemon juice to the blueberry gelee for a punch of flavor and the gelatin to set the gelee. I don’t like really stiff gelees, so naturally, this one is also very loose and melds with the other components better as everything melts in your mouth.

Spread the blueberry gelee on the sponges and put in the freezer to set.

Purple spots on the mousse
As you may have noticed on the two different cakes here in the post, one has purple spots on the outside and one doesn’t.
The difference is that I froze the sponge and gelee layers completely before assembling the cake with the one that has no spots! It took about 3-4 hours to freeze, and then I made the mousse and continued the process of assembling.

3. Make the greek yogurt mousse

This greek yogurt mousse is the easiest version of a mousse to make – an eggless mousse.
No creme anglaise or anything fancy, just greek yogurt mousse with gelatin to set it, whipped cream to add air and creaminess, sugar and elderflower cordial (if desired) to sweeten.

It is very light and gives the cake a refreshing element that goes great with blueberries. I urge you to use a quality greek yogurt that you love. I used Fage as it’s my favorite and also more compact than other greek yogurts.

The elderflower cordial is just another twist to this recipe and it gives the whole cake another depth of flavor. Please use a home-made one for the best results!
Substitute it with sugar, if you wish.

The blueberry, greek yogurt, almond, and elderflower is a great combo worth trying though!

You start by preparing the gelatin according to the packaging instructions, usually blooming it in cold water if using powdered gelatin, or soaking it in cold water if using gelatin sheets.
Then you mix the greek yogurt with sugar and elderflower cordial.
Beat the cream to soft peaks. It should just hold its shape and not be fully whipped. This way it’s easier to fold it into the greek yogurt and to pipe into the cake ring.

Mix the prepared gelatin with a few tablespoons of the yogurt and melt it together. Add to the rest of the yogurt and mix well.

Now fold the cream gently into the greek yogurt.

4. Assemble the blueberry yogurt mousse cake

After you have all of your components for the blueberry greek yogurt mousse cake ready, begin to assemble the cake.
I love this part when all the prep work is done and all that’s left to do is stack and assemble.

Prepare your 18 cm (7 inch) cake ring or springform pan. I have an adjustable cake ring that I place on a cake board as you can see on the picture. You can use a springform pan, but a normal cake tin will not work as you will have no way of removing the cake from the tin.

I love using an acetate foil made for lining cake rings with the purpose of leaving the edges of the cake nice and even. You can leave that out if you don’t have it, but if you make cakes often I would recommend getting it!

Place your first sponge, blueberry gelee side up, in the center of the cake ring. The sponge is small enough to leave the greek yogurt mousse to be piped around it.

Pipe the greek yogurt mousse around the sponge and on top of it.

Place the other sponge on top of the mousse and repeat the process. Make sure to smooth out the top of the mousse.

Now put the assembled blueberry mousse cake in the fridge for 8 hours or overnight to set.

When it’s ready, remove it from the cake tin and decorate!

5.Decorating the blueberry mousse cake

There are many different ways to decorate this cake as it’s like a white clean canvas!

Here I show you two versions.

• The first one is with edible flowers like pansies and daisies with wild blueberries, meringue sticks and Callebaut white chocolate crispies in a circle on top. There is some whipped cream underneath to give the decorations some hight.
  I love how it looks, but for flavor purposes, I prefer the other one where I put a lot more blueberries and that went really great with the whole cake.
  I am a big believer that the dessert decorations should also serve a function and not only be used to look pretty.

• The second one is made with a white chocolate drip, whipped cream, and lots of American blueberries that add another wonderful element to the mousse cake. I also added some edible flowers in season like lavender flowers and chicory.

Which one do you prefer? If you make this blueberry cake I’d love to see what decorations you come up with!

My third option would be piling up a lot American bluebberies on top and covering them with clear gel for topping the fruit on the cakes. That way they stay fresh longer and get a lovely shiny finish. I would of course add some fresh edible flowers also, cuz they are adorable!

Can this mousse cake be frozen?

Yes, if you wish to freeze this cake for up to 3 months, place it in the freezer right after assembling.
Take it out of the freezer a day before serving and place it in the fridge to thaw overnight. Remove the cake ring the next day and decorate it. If it’s still frozen, leave it at room temperature for some time.

Does a mousse cake have to be refrigerated?

Yes. Mousse cakes are usually made with gelatin that needs time to set, which is done with time and cold temperature. Also, they are usually made with eggs that need to stay in the fridge to stay safe.
This cake has no eggs in the mousse but it still has to be refrigerated overnight and be kept in the fridge to stay safe and fresh.

How long can a mousse cake stay out of the fridge?

I’d recommend having a mousse cake outside of the fridge for as little as possible. Depends on the ingredients, the structure of the cake and outside temperature but I’d suggest having it outside no more than 3-4 hours.

This one can stay in the fridge for up to 5 days.

Adaptations for the blueberry greek yogurt mousse cake

• This mousse cake is not really suitable to be mirror glazed because the mousse is not liquid enough to fill the sides of the cake very nice and that would show underneath the glaze. You would have to make the mousse more liquid, but that would also change the consistency of it.
• You can replace some of the greek yogurt with cream cheese.
• Use American blueberries instead of wild blueberries in the blueberry sauce (see notes in the recipe card)
• Make lavender sugar and use it in the blueberry gelee to add lavender flavor to the dessert. Find out how to make it in this post.
• This cake is made in an 18 cm (7 inch) cake ring, it’s a smaller size cake and serves about 10 people. You can check this useful guide from joy of baking if you wish to make a bigger mousse cake.

I really hope you try this light and fresh blueberry greek yogurt mousse cake that is easy to make and is also very light in calories!

Check some other delicious summer dessert recipes:

• Strawberry filled Cupcakes with White Chocolate Mascarpone Frosting
• Chocolate raspberry cupcakes with cream cheese frosting
• Eton mess
• Poppy seed, lemon and tarragon dessert
• Mojito Cupcakes
• Meringue roulade with strawberries, rhubarb, and mascarpone
• Floating Island

Print Recipe

5 from 5 votes

Blueberry Yogurt Mousse Cake

Very fresh, fruity cake with greek yogurt mousse, blueberry gelee and an almond lemon sponge. Perfect for summer and picnics. And it is low in calories!

Prep Time40 mins

Cook Time20 mins

Chilling time8 hrs

Total Time9 hrs

Course: Dessert

Cuisine: European

Keyword: almonds, blueberry, blueberry cupcakes, greek yogurt, lemon curd, mascarpone mousse, sponge

Servings: 10 servings

Calories: 275kcal

Author: Dea

Metric – US Customary

Ingredients

Almond Sponge Cake

• 2 eggs
• 50 g sugar
• 1/2 tsp vanilla extract
• lemon zest of 1/2 a lemon
• 50 g flour
• 20 g almond flour

Blueberry Gelee

• 400 g wild blueberries
• 50 g sugar
• 1 1/2 sheet gelatin or 3 g powdered gelatin
• 1/2 tbsp lemon juice

Greek Yogurt Mousse

• 450 g greek yogurt
• 50 g sugar
• 2 tbsp elderflower syrup or sugar
• 9 g gelatin or 4 1/2 sheets
• 350 g heavy cream

Metric – US Customary

Instructions

Almond Sponge Cake

• Preheat the oven to 200 °C (390 degrees F) and line a 40 x 30 cm (16 x 12 inches) baking sheet with parchment paper.
• Beat the egg whites with an electric mixer on medium speed until frothy, then start adding the sugar, tablespoon by tablespoon. Mix for about 3 minutes or until stiff peaks form.
• Add the egg yolks and vanilla extract, mix them in just until combined.
• Mix together the flour, almond flour, lemon zest. Add to the eggs and gently fold in with a spatula.
• Pipe the batter onto the baking sheet in two 18 cm (7 inch) circles and even it out as much as possible.
• Bake the sponges for about 6-7 minutes or until they are a lightly golden color and spring back when you press on it.
• Leave the sponges to cool, then cut out two 17 cm (6 inch) circles. Set aside.

Blueberry Gelee

• Prepare the gelatin according to the packaging instructions. Mine required soaking it in cold water for 5 minutes.
• Put 290 g of blueberries (reserving the rest for later) and sugar in a pot. Boil on medium heat for about 10 minutes until they are reduced by half.
• Remove from heat and add the lemon juice and gelatin. Mix everything with an immersion blender until smooth.
• Now add the remaining blueberries and stir them into the blueberry gelee. Leave to cool to room temperature.
• Distribute the blueberry gelee on the sponges, half on each. Put them in the freezer, meanwhile, make the yogurt mousse.

Greek Yogurt Mousse

• Prepare the gelation according to the packaging instructions.
• Mix the sugar and elderflower cordial (if using) with greek yogurt.
• Beat the cream to soft peaks (just slightly holding its shape).
• Melt the prepared gelatin with two tablespoons of the greek yogurt (don't boil).
• Mix the melted gelatin into the greek yogurt, then add the whipped cream and fold it in with a spatula.
• Put the yogurt mousse into a piping bag.

Assemble

• Place one sponge, gelee side up, into your 18 cm (7 inch) cake ring or springform pan lined with acetate foil for a nicer finish.
• Pipe half of the mousse all around and over the sponge. Smooth it out with an offset spatula and push some yogurt mousse higher up on the sides to minimize the air pockets.
• Place the second sponge on top, gelee side up.
• Pipe the other half of the mousse around and on top of the sponge. Smooth with an offset spatula.
• Place the cake into the fridge overnight or for 8 hours.
• For decoration, I piped some whipped cream around the top and placed some blueberries and fresh edible flowers on top. I recommend decorating with lots of fresh blueberries (wild or American) for more flavor. Brush the blueberries with clear cake gel to get them shiny and keep them fresh longer.

Notes

• If you want to go really safe about not having any purple spots on the outside of the cake, first freeze the blueberry gelee on the sponge (about 3 hours). That will prevent it from weeping into the yogurt mousse.
• There are many ways to decorate this cake, but I urge you to put lots of fresh blueberries on top, which really puts the cake to another level.
• In both, the mousse and glee, you can use either powdered or sheet gelatin.
• Be sure to use a really good quality greek yogurt that you like. I used Fage and it’s the best. Also more compact than other more watery greek yogurts.
• I suggest not replacing the blueberries for the gelee sauce with American blueberries (which are bigger). You can, however, replace the whole blueberries that go into the gelee with American blueberries. You will have to adapt the amount as they are bigger. 
• The cake can keep for 5 days in the fridge. 
• If you intend to freeze it, place it in the freezer right after assembling it.

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