Name: Lemon Blueberry Mousse Cake
Prep time: 1 h
Cook time: 7 h 28 min
Total time: 8 h 28 min
Cuisine: American
Ingredients: 1 3/4 cup all-purpose flour; 1 tbsp cornstarch; 1 tsp baking powder; 1/4 tsp baking soda; 1/2 tsp salt; 3 tbsp unsalted butter, room temperature; 1/4 cup oil plus 1 tbsp, canola or vegetable; 1 cup white granulated sugar; 2 medium lemons, zested; 2 tbsp lemon juice; 2 large eggs, room temperature; 1/4 cup sour cream, room temperature or greek yogurt; 1/2 cup buttermilk, room temperature; 1 1/2 cups heavy cream; 1/4 cup powdered sugar; 1 tsp pure vanilla extract; 1 oz freeze-dried blueberries; 3.4 oz instant vanilla pudding mix; 1 cup milk; 2 drop blue food dye *optional; 1 cup heavy cream (for mousse); 1/4 cup powdered sugar (for mousse); 1 tsp pure vanilla extract (for mousse); 1 medium lemon zest (for decoration)

Ingredients

Scale

1 3/4 cup all-purpose flour
1 tbsp cornstarch
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
3 tbsp unsalted butter, room temperature
1/4 cup oil plus 1 tbsp, canola or vegetable
1 cup white granulated sugar
2 medium lemons, zested
2 tbsp lemon juice
2 large eggs, room temperature
1/4 cup sour cream, room temperature or greek yogurt
1/2 cup buttermilk, room temperature
1 1/2 cups heavy cream
1/4 cup powdered sugar
1 tsp pure vanilla extract
1 oz freeze-dried blueberries
3.4 oz instant vanilla pudding mix
1 cup milk
2 drop blue food dye *optional
1 cup heavy cream (for mousse)
1/4 cup powdered sugar (for mousse)
1 tsp pure vanilla extract (for mousse)
1 medium lemon zest (for decoration)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350℉. Spray a 9-inch springform pan with nonstick baking spray and line the bottom with parchment paper before spraying again.
In a medium bowl, sift together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the butter, oil, sugar, and lemon zest with a mixer on high speed for 2 minutes until pale.
Add the lemon juice, eggs, and sour cream. Mix on medium speed until combined.
Gradually mix in the dry ingredients and buttermilk on low speed until just combined. Use a spatula to ensure everything is well mixed.
Pour the batter into the prepared pan. Bake for 26-30 minutes, or until a toothpick comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely prior to decorating.
Clean the springform pan and re-spray it. Place the cooled cake back in the pan while preparing the mousse.

Notes

Ensure all ingredients are at room temperature before starting for best results.
You can adjust the amount of food dye based on your desired cake color.
Store the cake in the refrigerator if not serving immediately.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 25g
Sodium: 200mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 5g
Cholesterol: 85mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.