Blueberry Yogurt Mousse Cake – Sweet, Tangy & Melt-in-Your-Mouth Good!

blueberry yogurt mousse cake

When summer heat hits, there’s nothing more refreshing than a chilled dessert that melts in your mouth like ice cream. And this blueberry yogurt mousse cake? Oh, it’s heaven. You get that perfect balance of sweet and tangy, the smooth and silky mousse texture, and a light, fruity kick from fresh blueberries. 

This cake is so easy to make, it’s almost dangerous—because once you try it, you’ll want to make it every weekend. Even if you’ve never baked a cake before, don’t worry—there’s no oven involved, and it’s nearly impossible to mess up. 

Plus, kids absolutely love it! The magic starts with a homemade blueberry sauce—vibrant, fragrant, and packed with juicy berry goodness. Then it’s whipped together with creamy yogurt, airy whipped cream, and just enough gelatin to hold it all together in that dreamy mousse texture. Serve it chilled, and every bite feels like a burst of summer in your mouth.

Ingredients

Blueberry Sauce

• 200g fresh blueberries
• 40g white sugar
• 15g lemon juice

Blueberry Mousse

• 150g blueberry sauce (from above)
• 15g gelatin sheets
• 200g yogurt
• 300g whipping cream
• 15g white sugar

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Instructions

1. Make the blueberry sauce: In a small pot, add blueberries, sugar, and lemon juice. Heat over low-medium, stirring occasionally, until the berries soften and release their juices. Mash lightly, simmer for 3–5 minutes, then let it cool completely.
2. Soften the gelatin: Soak the gelatin sheets in cold water for 5–10 minutes until soft.
3. Prepare the mousse base: Take 150g of the blueberry sauce and gently heat it until warm (not boiling). Add the softened gelatin and stir until fully dissolved. Mix in the yogurt until smooth.
4. Whip the cream: In a separate bowl, whip the cream with the sugar until it reaches soft peaks.
5. Combine & pour: Fold the whipped cream gently into the blueberry-yogurt mixture until fully combined and fluffy.
6. Chill to set: Pour into a mold or cake ring and refrigerate for at least 4 hours, or until firm.

Serving Tips

1. Top with extra blueberry sauce for an extra fruity punch.
2. Add fresh blueberries or mint leaves for a pretty finish.
3. Serve straight from the fridge for the best texture.

Why You'll Love It:

1. No oven needed – perfect for hot days.
2. Balanced sweetness with a refreshing tang.
3. Smooth, creamy texture that melts on your tongue.

🍰 Blueberry Yogurt Mousse Cake Q&A

1. Can I use frozen blueberries instead of fresh?

Yes! You can use frozen blueberries, just make sure to thaw them slightly and drain excess liquid before cooking the sauce.

2. What can I use instead of gelatin sheets?

You can replace gelatin sheets with powdered gelatin. Usually, 1 sheet equals about 2g of powdered gelatin—just dissolve it in cold water before adding to the warm blueberry sauce.

3. How long will the mousse cake last in the fridge?

The cake can last up to 3 days in the fridge if stored in an airtight container. The texture may soften slightly over time.

4. Can I make this dessert without a mold?

Absolutely! You can serve it in dessert cups or glasses for an easy, no-mold version.

5. Can I make it less sweet?

Yes, just reduce the sugar in both the blueberry sauce and the whipped cream according to your preference.