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Blueberry Mousse Cake

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Discover our blueberry mousse cake, the perfect creamy and fruity French pastry!

If you love blueberries, this mousse cake recipe is for you! This gourmet French dessert is made with a delicious blueberry mousse, homemade blueberry jam, a gluten-free vanilla sponge cake, and a gorgeous purple mirror glaze.

We particularly love to make this cake during the holidays, birthday parties, or family and friends gatherings! This is the type of dessert that your guests will remember, it is tasty and visually appealing.

Bon appétit!


Difficulty: pineapple gold pineapple goldpineapple gray

Prep time: 1 hr 15 mins / Cook time: 20 mins / Servings: 10 people

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Blueberry Jam

6.7 oz (190g) - Blueberries

1½ tsp (7.5ml) - Lemon juice

¾ oz (23g) -  Xylitol

1 tsp (3g) - Pectin


Blueberry Mousse

0.8 oz (24ml) - Water

1 tsp (4g) - Gelatin powder

2 - Eggs

1.4 oz (40g) -  Xylitol

0.7 oz (20g) - Corn starch

7.75 oz (220g) -  Blueberries

0.8 oz (25ml) -  Milk

0.8 oz (25g) -  Butter

7 oz (200ml) - Heavy cream


Vanilla Sponge Cake (Gluten-Free)

1 tbsp (15g) - Almond flour

3 tbsp (45g) - Gluten-free flour

½ tsp (2g) - Baking powder

2 tsp (10g) - Corn starch

¼ tsp (0.6g) - Vanilla powder

1 tsp (5g) - Vanilla extract

2 - Egg whites

1.75 oz (50g) -  Xylitol

Purple Mirror Glaze

6.25 oz (180ml) - Water

1.3 oz (36g) - Gelatin powder

8.1 oz (230ml) - Heavy cream

10.6 oz (300ml) - Water

1.9 oz (55g) - Xylitol

5 oz (140ml) - Condensed milk 

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We advise that you prepare all the above ingredients before starting.

You will typically need: a scale, measuring cups, mixing bowls.

Blueberry Jam

1 - Add the blueberries and lemon juice to a bowl (or ramekin) and roughly blend together. 

Tip: Our must-have hand blender is the Braun Multiquick Technology.

2 - Transfer the blueberry puree to a saucepan (or like us a saucier pan) and bring it to a simmer. Once simmering, mix in the xylitol and the pectin. Then, cook for about 2 minutes while continuously mixing with a silicone spatula

Tip: All-Clad is the gold standard for professional quality stainless steel cookware. If you want to learn more about All-Clad, check out our detailed article "The Ultimate Buyer's Guide To All-Clad".

3 - Finally, transfer the jam to a food container and refrigerate it until needed. 


Blueberry Mousse

1 - Mix the gelatin powder and water into a small bowl and set it aside. 

Tip: We store our ingredients in these mixing bowls and mini glass bowls from Duralex while cooking. We love Duralex for their quality products and low prices!

2 - Crack the eggs into a large mixing bowl, and add the xylitol and the corn starch. Whisk until homogeneous. 

3 - Then, blend the blueberries until completely smooth and transfer the puree into a saucepan. 

4 - Add the milk to the blueberry puree and bring it to a boil. Then, pour half of the puree over the egg mixture, whisk to combine, and pour everything back into the saucepan. 

5 - Place the saucepan over medium heat and cook for about 3 minutes while continuously mixing with a silicone whisk. Once cooked, remove from the heat, melt the gelatin in the microwave and mix it in the blueberry custard. Finally, transfer the cream into a clean bowl, cover it with food wrap, and refrigerate it for 2 hours. 

Tip: Help the planet by choosing biodegradable food wrap instead of plastic!


Vanilla Sponge Cake (Gluten-Free)

1 - Preheat your oven to 320°F (160°C).

2 - Combine the almond flour, gluten-free flour, baking powder, cornstarch, and vanilla powder in a mixing bowl. Give it a quick mix using a whisk and set it aside. 

3 - Add the egg whites to a large mixing bowl and start whipping them using an electric mixer. When they become foamy, slowly incorporate the xylitol while continuously whisking. When all the xylitol is incorporated, whisk until firm peaks. Then, add the vanilla extract and whisk until combined. 

4 - Next, sieve the dry ingredients over the beaten egg whites and gently combine everything using a whisk

5 - Line a baking tray with parchment paper and place a cake ring in the size of your desired mold. Then, pour the sponge cake batter into the cake ring and spread it evenly using your silicone spatula

6 - Bake the cake at 320°F (160°C) for about 20 minutes. Once baked, let it cool at room temperature for at least 5 minutes and gently unmold it.


Assembling the Mousse Cake

1 - Pour the heavy cream into a large mixing bowl, whip it until soft peaks using an electric mixer, and set it aside. 

2 - Add the room-temperature butter to the blueberry custard, and whisk until smooth. Then, add the whipped cream and carefully mix it with a silicone spatula, using the folding technique. Once ready, transfer the mousse into a piping bag.

3 - Spoon a little blueberry mousse into the bottom and sides of the silicone mold. Then, use a flat spatula to press the mousse against each corner of the mold, like so

Tip: To learn more about silicone molds, check out:

- Our dedicated video: "How To Use Silicone Molds For Cake Design & Baking: Silicone Molds Product Review".

- Our detailed article with more recommended silicone molds: "What Is Food Grade Silicone And How To Use It: All You Need To Know".

4 - Then, add the blueberry jam, followed by a little bit more of the mousse. And finally, add the upside-down vanilla sponge cake and press it lightly into the mousse.

5 - Remove the excess mousse with your flat spatula and transfer the cake to the freezer overnight. 

Purple Mirror Glaze

1 - Combine the 6.25 oz (180ml) of water and gelatin powder in a small bowl and set it aside. 

2 - Add the heavy cream, the rest of the water, the xylitol, and the condensed milk to a saucepan and bring it to a boil. 

3 - Next, pour the hot liquid over the white chocolate, and mix using a hand blender until nice and smooth.

4 - Add a few drops of purple food coloring into your glaze and blend until the color is homogeneous. 

5 - Finally, melt the gelatin in the microwave for about 10 seconds and mix it in the glaze. Cover it with food wrap and let it rest overnight in the refrigerator.


The next day...


Finishing The Mousse Cake

1 - Microwave the glaze until it reaches 82°F (28°C) and transfer it to a pouring jug

2 - Unmold the frozen mousse cake on a cooling rack over a baking tray. Then, pour the glaze over the cake, making sure the entire surface is covered.

3 - Transfer the cake to a plate and zest a lemon over it. Finally, sprinkle some vanilla powder on top before letting it thaw for a couple of hours.

4 - Enjoy!

Watch our video for more details!

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Disclaimer: baking/cooking times vary according to each appliance. Make sure to always control halfway through for success.

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🎬 Everything we used for this recipe:

🎥 Video gear

🍶 Kitchenware: Coming soon!

🍳 Ingredients: Coming soon!

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The information provided in this recipe is not nutritional or medical advice. Please read our disclaimer.

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