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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 Kepic


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


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.


  • 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.


  • 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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