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Blueberry Yogurt Cream Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 5 reviews
  • Author: Evelyn
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 3 hours (including setting time overnight and jelly layer setting)
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Western
  • Diet: Vegetarian

Description

This Blueberry Yogurt Cream Cake is a light and refreshing dessert featuring a delicate sponge cake layered with a creamy blueberry yogurt mousse and topped with a vibrant blueberry jelly glaze. The cake combines the tartness of fresh blueberries and yogurt with the sweetness of cream and gelatin to create a smooth, luscious texture that sets overnight, making it perfect for special occasions or summer gatherings.

Ingredients

Sponge Cake

  • 2 Eggs
  • 45 grams Granulated Sugar
  • 30 milliliters Vegetable Oil
  • 30 milliliters Milk
  • 2 teaspoons Vanilla Extract
  • 50 grams Cake Flour

Blueberry Yogurt Cream Filling

  • 100 grams Fresh Blueberries
  • 45 grams Granulated Sugar
  • 80 milliliters Milk (divided: 40 mL + 40 mL)
  • 6 grams Gelatin Powder
  • 150 milliliters Whipping Cream
  • 100 milliliters Yogurt
  • 1 Lemon (juice and zest)

Blueberry Jelly Layer

  • 80 grams Fresh Blueberries
  • 15 grams Granulated Sugar
  • 30 milliliters Water
  • 4 grams Gelatin Powder

For Decoration

  • Freshly whipped cream
  • Mint leaves
  • Fresh blueberries

Instructions

  1. Preheat and prepare pans: Preheat the oven to 350°F (180°C). Line the bottom of two 6-inch removable cake pans with parchment paper and set aside.
  2. Make sponge batter: In a mixing bowl, whip 2 eggs and 45 grams granulated sugar for about 10 minutes until the mixture becomes fluffy and reaches the ribbon stage.
  3. Incorporate flour: Quickly sift in 50 grams cake flour and gently fold it into the egg mixture using a whisk until just combined.
  4. Add liquids: Drizzle in 30 milliliters vegetable oil, 30 milliliters milk, and 2 teaspoons vanilla extract. Fold thoroughly with a whisk and then a spatula until well combined.
  5. Divide and bake sponge: Transfer the batter evenly into the two prepared cake pans, about 100 grams per pan, and bake for approximately 15 minutes until golden brown and a toothpick inserted into the center comes out clean.
  6. Prepare blueberry gelatin mixture: In a saucepan, combine 100 grams fresh blueberries, 45 grams granulated sugar, and 40 milliliters milk. Heat gently until it just starts to bubble, then remove from heat. Sprinkle 6 grams gelatin powder over the mixture and stir until dissolved.
  7. Blend and cool blueberry mixture: Blend the blueberry mixture in a food processor until smooth, then allow it to cool while you whip the cream.
  8. Whip cream: Whip 150 milliliters whipping cream until it forms soft peaks. Avoid whipping to stiff peaks.
  9. Mix yogurt and lemon: Add 100 milliliters yogurt and juice and zest of 1 lemon to the whipped cream, folding gently until thickened.
  10. Combine blueberry mixture with cream: Stir the cooled blueberry gelatin mixture and the remaining 40 milliliters milk into the yogurt cream mixture evenly.
  11. Assemble cake layers: Prepare a 16-centimeter round cake ring and place a 6-centimeter transparent plastic cake collar inside it. Place one sponge cake layer at the base of the ring and pour half of the blueberry cream mixture over it, spreading it to cover the cake and the sides.
  12. Layer second sponge and cream: Add the second sponge cake on top, pour the remaining blueberry cream mixture over it, and smooth the top with a spatula.
  13. Set cake overnight: Refrigerate the assembled cake overnight to allow the cream to set properly.
  14. Make blueberry jelly layer: In a saucepan, combine 80 grams fresh blueberries, 15 grams granulated sugar, and 30 milliliters water. Bring to a boil and cook for 1–2 minutes until the mixture is deeply purple and blueberries are soft. Remove from heat and sprinkle 4 grams gelatin powder on top, stirring to dissolve.
  15. Blend and strain jelly: Blend the blueberry jelly in a food processor until smooth. Strain the mixture twice to remove fibers and air bubbles.
  16. Apply jelly layer: When the jelly is about body temperature, pour it evenly over the top of the chilled cake and swirl gently to level the surface. Return the cake to the freezer and let it set for 2–3 hours.
  17. Decorate and serve: Before serving, decorate the cake with freshly whipped cream, mint leaves, and fresh blueberries. Slice and enjoy.

Notes

  • For best results, use fresh, ripe blueberries for both the cream and jelly layers.
  • Do not overwhip the cream; soft peaks will yield the best texture for the yogurt cream layer.
  • Ensure the gelatin is fully dissolved to avoid lumps in the mousse and jelly.
  • The cake requires refrigeration and some freezing time for proper setting, so plan ahead.
  • If fresh blueberries are unavailable, frozen can be used but thaw and drain excess liquid first.
  • The cake ring and collar help maintain the layered structure and ensure clean edges.

Find it online: https://evelynscooking.com/blueberry-yogurt-cream-cake-recipe/