Ingredients
Method
- Preheat the oven to 350°F. Grease a 9-inch springform pan, line the base with parchment paper, and lightly grease again.
- Whisk together the flour, cornstarch, baking powder, baking soda, and salt until evenly blended.
- Beat the butter, oil, sugar, and lemon zest for about 2 minutes until the mixture becomes light and fluffy.
- Blend in the lemon juice, eggs, and sour cream until smooth and fully incorporated.
- Mix the dry ingredients and buttermilk into the batter on low speed, alternating as needed, just until no dry streaks remain. Fold once with a spatula to finish mixing.
- Transfer the batter into the prepared pan and bake for 26 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for 10 minutes before transferring it to a wire rack. Once completely cooled, clean the springform pan, grease it again, and return the cake to the pan.
- Whip the heavy cream, powdered sugar, and vanilla until stiff peaks form. Set aside.
- Pulse the freeze-dried blueberries in a food processor until they become a fine powder.
- Beat the pudding mix with the cold milk for about 2 minutes until thickened.
- Gently fold the whipped cream and blueberry powder into the pudding mixture. If desired, stir in the food coloring halfway through folding until evenly blended without deflating the mixture.
- Spread the blueberry mousse evenly over the cooled cake. Cover the pan and refrigerate for at least 6 hours or overnight until fully set.
- Whip the heavy cream, powdered sugar, vanilla, and lemon zest until medium peaks form.
- Carefully loosen the mousse from the edge of the pan with a thin knife before releasing the springform ring. Spread or pipe the lemon whipped cream over the chilled mousse layer before serving.
Nutrition
Notes
Every bite combines fluffy lemon cake with silky blueberry mousse for a light, refreshing dessert that's perfect for celebrations or warm-weather gatherings.