Indulge in the vibrant flavors of this Blueberry Lemon Cake, layered with a creamy cheesecake mousse and topped with a tangy blueberry compote. The lemon sponge cake provides a zesty foundation, while the cheesecake mousse adds a rich, creamy texture. Finished with a homemade blueberry compote, this cake is a perfect blend of sweetness and tartness, making it an impressive dessert for any occasion.
Why You'll Love This
You'll love this cake for its refreshing combination of lemon and blueberry flavors, paired with the richness of cheesecake mousse. The light and fluffy lemon sponge cake complements the creamy mousse layer, while the blueberry compote adds a burst of fruitiness. This cake is not only visually stunning but also a delight to your taste buds, making it a perfect choice for both casual and formal gatherings.
Perfect Occasion
This cake is ideal for special celebrations such as birthdays, anniversaries, or festive holidays. It also makes a wonderful centerpiece for brunches, tea parties, or any gathering where you want to impress your guests with a sophisticated and delicious dessert.
Decoration Tips
- Decorate the top with fresh blueberries and lemon zest for a vibrant and appealing look.
- Pipe whipped cream rosettes around the edges for an elegant finish.
- Add a sprinkle of powdered sugar over the top for a touch of sweetness and a beautiful presentation.
- Garnish with a few mint leaves for a pop of color and freshness.
Ingredients:
For the Lemon Sponge Cake:
- 90 ml (1/3 cup + 1 tablespoon) Milk: Use unsweetened almond milk or any milk of your choice.
- 6 ml (1 teaspoon) Lemon Juice: Adds a zesty flavor.
- 30 g (1 tablespoon) Plain Yogurt: Use unsweetened vegan yogurt or any plain-based yogurt.
- 100 g (1/2 cup) Granulated Sugar: Sweetens the cake.
- 40 ml (1/8 cup + 2 teaspoons) Oil: Use vegetable, sunflower, or grapeseed oil.
- 1 teaspoon Vanilla Extract: Enhances the overall flavor.
- Zest of 1 Lemon: Adds a fresh citrus flavor.
- 110 g (3/4 cup + 1 tablespoon) All-Purpose Flour: Provides structure to the cake.
- 3/4 teaspoon Baking Powder: Helps the cake rise.
- 1/4 teaspoon Baking Soda: Adds lightness.
- 1/8 teaspoon Salt: Balances the flavors.
For the Cheesecake Mousse:
- 225 g (8 oz) Cream Cheese: Use vegan or any cream cheese of your choice.
- 100 g (3/4 cup) Powdered Sugar: Sweetens the mousse.
- 1 teaspoon Vanilla Extract: Adds flavor.
- 240 ml (1 cup) Whipped Cream: Whipped to medium peaks, use dairy-free cream or any whipping cream of your choice.
- 30 g (additional) Powdered Sugar: Mixed into the whipped cream.
For the Blueberry Compote:
- 225 g Blueberries: Fresh or frozen.
- 35 g (2 tablespoons) Granulated Sugar: Sweetens the compote.
- 1 tablespoon Lemon Juice: Adds tanginess.
- Zest of 1 Lemon: Enhances the blueberry flavor.
- 1 tablespoon Corn Starch: Thickens the compote, mixed with 1 tablespoon water.
Instructions:
Lemon Sponge Cake:
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and line an 8-inch cake ring or springform pan with baking paper. If using a cake ring, secure the base with baking paper and aluminum foil.
- Mix Wet Ingredients: In a bowl, combine room temperature milk, lemon juice, and yogurt. Let it sit for 5 minutes, then add oil and granulated sugar. Stir with a whisk until the sugar dissolves. Mix in the lemon zest and vanilla extract.
- Combine Dry Ingredients: In a separate bowl, mix all dry ingredients. Gently mix the dry ingredients into the liquid mixture.
- Bake: Pour the batter into the prepared tin and bake for 20-25 minutes, or until firm to the touch. Let the cake cool in the pan.
Cheesecake Mousse:
- Mix Cream Cheese: In a bowl of a stand mixer, mix softened cream cheese and powdered sugar until smooth and lump-free (3-4 minutes). Add vanilla extract and mix.
- Fold in Whipped Cream: Gently fold in the whipped cream (whipped to medium peaks) into the cream cheese mixture.
- Layer Mousse on Cake: Pour the cheesecake mixture onto the cooled lemon cake base and spread it evenly. Wrap the pan with plastic wrap and refrigerate for at least 12 hours. Freeze for 1 hour before removing the cake ring.
Blueberry Compote:
- Cook Blueberries: In a pot, combine blueberries, sugar, and corn starch mixture. Bring to a gentle simmer over low heat, stirring and mashing the blueberries with a spatula. Let it boil for 2-3 minutes, stirring constantly.
- Add Lemon: Remove from heat, add lemon juice and zest. Transfer to a heatproof bowl and chill in the fridge for 2-3 hours.
Assemble and Serve:
- Final Assembly: Remove the cake from the fridge and place it on a cake stand. Decorate with whipped cream topping if desired.
- Add Compote: Pour the chilled blueberry compote over the top of the cake.
- Serve: Serve immediately or store in the fridge until ready to serve.
Enjoy this exquisite Blueberry Lemon Cake with Cheesecake Mousse and Blueberry Compote, a perfect blend of flavors and textures that will delight your taste buds!