Blueberry Vanilla Jelly Cake

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Are you looking for a fresh cake that easy to make and almost impossible to fail? This cake a perfect choice in many ways – the combo of vanilla and blueberries is very classy and easy to love, additionally, it’s very uncommon that your guests would be allergic to blueberries or vanilla. This cake is very simple to make but it still looks very pretty in a minimalistic way.

I made this cake last summer but forgot to post the recipe, however, delicious and fresh summer cakes never go out fashion, right? I hope you enjoy this recipe and try it during the spring or summer for some special event or a casual gathering with friends and relatives.



Blueberry Vanilla Jelly Cake









7 oz (200 g) oat or whole wheat cookies

2.7 oz (75 g) butter





  1. Crumble the cookies (I always use a Ziplock bag and a rolling pin because that’s an easy way to make even crumble without making any mess)
  2. Melt the butter in a bowl and mix it with the cookie crumble. Make sure you have nice and even texture.
  3. Take a 8” (20 cm) cake pan with a removable bottom, cover it’s bottom with a piece of baking paper and tap the mixture there so that it will create an even layer.
  4. Cool in fridge for at least 1-2 hours









3/4 cup (2 dl) fresh blueberries


1 cup (2.5 dl) whipping dream

2 tbsp. vanilla creme powder

3/4 cup (2 dl) vanilla yoghurt (fat free)

2 tbsp. sugar

6 gelatin leaves

1/4 cup (0.5 dl) (skim) milk





  1. Put the blueberries on top of the base
  2. Whip the cream with the vanilla creme powder in a big bowl
  3. Take the yoghurt, sugar and vanilla to another bowl and mix them well together
  4. Add the whipped cream and mix firmly
  5. Soak the gelatin leaves in a cold water for 5 minutes
  6. Heat the milk in a small pot on a stove
  7. Squeeze extend water away from the gelatin leaves and add them to the milk, mix well
  8. Add the gelatin mixture to the cream mix, mix well
  9. Pour the mixture into to cake mold and tap it to make sure there is no bubbles
  10. Let the mousse set in a fridge for 8-24 hours before carrying on









Whipped cream


+ If you want, you can pipe some decorations to the top or edges of the cake



Above: in the below picture you can see piece of this cake and a piece of Chocolate Raspberry Mirror Cake (ADD LINK!)


What kind of cakes have you eaten lately? 

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