Dive into the symphony of flavors with our Blueberry Lemon Cake, a masterpiece that combines the tangy zest of lemon with the sweet charm of blueberries, all brought together with a luxurious cheesecake mousse. This cake is not just a dessert; it’s an experience, featuring a soft lemon sponge cake base, a rich and creamy cheesecake mousse layer, and topped with a homemade blueberry compote that bursts with flavor. Whether you’re a fan of fruit, cheese, or cake, this dessert has something special for everyone.
Why You’ll Love This: The harmonious blend of blueberry and lemon is timeless, and when combined with the velvety smooth cheesecake mousse, it creates a dessert that’s both refreshing and indulgent. The light, fluffy lemon sponge cake provides the perfect canvas for the rich mousse and the vibrant compote, ensuring each bite is as delightful as the last. Moreover, the versatility in ingredient choices allows for adaptations to dietary preferences, making it a hit among all guests.
Perfect Occasion: This Blueberry Lemon Cake is an ideal choice for celebrating the moments that matter. Be it a birthday, anniversary, or a simple gathering with loved ones, this cake promises to be the highlight. It’s also perfect for seasonal parties, especially in spring and summer, when the craving for fresh, zesty flavors becomes irresistible.
Decoration Tips: For a stunning presentation, garnish the top with additional whipped cream piped around the edges and a generous helping of blueberry compote in the center. Fresh blueberries, lemon zest curls, and mint leaves can add a touch of elegance and color contrast, making your cake not just a dessert, but a centerpiece.
Lemon Sponge Cake Ingredients:
- 90ml Milk (almond or choice)
- 6ml Lemon Juice
- 30g Plain Yogurt
- 100g Granulated Sugar
- 40ml Oil (vegetable/sunflower/grapeseed)
- 1 tsp Vanilla Extract
- Zest of 1 Lemon
- 110g All-Purpose Flour
- 3/4 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/8 tsp Salt
Instructions:
- Preheat oven to 350°F (175°C). Prepare an 8-inch cake tin with baking paper.
- Mix milk, lemon juice, and yogurt. After 5 minutes, add oil and sugar, stirring until dissolved. Incorporate lemon zest and vanilla.
- Whisk together dry ingredients and fold into the liquid mixture. Pour into the tin and bake for 20-25 minutes. Let cool.
Cheesecake Mousse Ingredients:
- 225g Cream Cheese, softened
- 100g Powdered Sugar
- 1 tsp Vanilla Extract
- 240ml Whipped Cream + 30g Powdered Sugar
Instructions:
- Blend cream cheese and powdered sugar until smooth, then mix in vanilla. Fold in whipped cream gently. Spread over the cooled cake and refrigerate for 12 hours. Freeze for 1 hour before serving.
Blueberry Compote Ingredients:
- 225g Blueberries
- 30g Granulated Sugar
- 1 tbsp Lemon Juice and Zest
- 1 tbsp Corn Starch mixed with 2 tbsp Water
Instructions:
- Simmer blueberries, sugar, lemon juice, and cornstarch mixture on low heat until thickened. Chill for 2-3 hours before topping the cake.
Enjoy this magnificent Blueberry Lemon Cake, a perfect blend of tart, sweet, and creamy, sure to captivate your heart and taste buds.
