Blueberry & Lemon Yule Log
21 November 2025
Difficulty:
If you are looking for a fruity, tangy, and very light log to beautifully finish your Christmas meal, you are in the right place! I intentionally made this log without a crispy layer, with an ultra-soft madeleine biscuit (recipe from Christophe Felder) to have a dessert that melts in your mouth, but you can of course add one if you wish. Apart from that, you will find an intense blueberry mousse (I used Adamance's recipe), a lemon cream as an insert, and a lemon gel (recipe from Jeffrey Cagnes) for even more zest! It’s no longer the season, so I didn’t use fresh blueberries, but between the wild blueberry puree and the candied blueberries, the log was very fragrant and colorful 😊
Ingredients :
I used Adamance blueberry puree from Valrhona : code ILETAITUNGATEAU for 20% off everything on the site (affiliate).
I used candied blueberries found at Guy Demarle: referral code FLAVIE10 to enter at registration for €10 off (affiliate).
Equipment :
My log mold and insert mold (as well as my piping bags) come from Guy Demarle: referral code FLAVIE10 to enter at registration for €10 off (affiliate).
Preparation time: 1h40 + 20 minutes of cooking + freezing / defrosting time
For a 28cm log:
Lemon cream insert:
2 eggs
65g lemon juice
The zest of 2 lemons
75g sugar
110g butter
Mix the lemon zest with the sugar. Add the eggs, whisk well, then the lemon juice. Pour everything into a saucepan and thicken over medium heat, stirring constantly.
Off the heat, add the butter and blend with an immersion blender until you have a smooth and creamy mixture.
Pour the cream into the insert mold and place in the freezer until fully set.
Madeleine biscuit with lemon & olive oil:
60g sugar
The zest of 1 lemon
5g lemon juice
1 egg
12g milk
62g flour
2g baking powder
25g butter
37g olive oil
A few candied blueberries
Melt the butter and let it cool, then add the olive oil. Preheat the oven to 220°C.
Mix the sugar with the zest, lemon juice, egg, and milk.
Incorporate the sifted flour and baking powder, and finally the butter and oil mixture.
When the batter is homogeneous, pour it into your mold (I baked it directly in a log mold) and add candied blueberries over the entire surface.
Lower the oven temperature to 180°C and bake for 20 minutes. Let cool, then trim the top of the biscuit to make it flat.
Lemon jelly:
50g sugar
100g lemon juice
4g pectin NH
20g olive oil
Mix the sugar and pectin. Bring the lemon juice to a boil, then pour the sugar-pectin mixture over it while stirring. Bring to a boil again and cook for a few minutes.
Cool quickly in the refrigerator or freezer.
Then, blend with an immersion blender with the olive oil until you have a homogeneous jelly and set aside until assembly.
Intense blueberry mousse:
Italian meringue: you will have too much meringue but it is complicated to make a smaller quantity.
80g egg whites
24g water
80g sugar
Prepare a syrup with the water and sugar.
When the syrup reaches 110°C, start whisking the egg whites. When the syrup reaches 118°C, pour it gradually over the foamy egg whites and continue whisking until you have a smooth and shiny meringue.
Blueberry whipped cream:
52g heavy cream
35g blueberry puree
Whip the cream with the blueberry puree until you have a not too firm whipped cream.
Blueberry mousse:
5.5g gelatin
75g blueberry puree (1)
150g blueberry puree (2)
The blueberry whipped cream
55g Italian meringue
Rehydrate the gelatin in the cold blueberry puree (1) for about fifteen minutes (while preparing the Italian meringue and whipped cream). Then, heat the mixture to 60°C and add the cold blueberry puree (2).
Mix 1/3 of this preparation with the Italian meringue using a whisk, then gently add the rest with a spatula. Finish by gently incorporating the blueberry whipped cream and proceed to assembly.
Assembly:
Pour 2/3 of the mousse into the bottom of the log mold. Add candied blueberries.
In the center, pipe the lemon jelly, then add the lemon cream insert.
Cover with mousse, then add the madeleine biscuit. Smooth and place in the freezer.
Blueberry glaze:
10g gelatin
150g blueberry puree
200g powdered sugar
50g glucose
Recipe adapted from the site encoreungateau.
Soak the gelatin in very cold water.
Bring the blueberry puree, sugar, and glucose to a boil. Add the rehydrated gelatin (and squeezed if you are using sheets). Mix well, then pour into a jar and let cool.
Unmold the log and place it on a rack.
Warm the blueberry glaze to 30-35°C. Pour it over the log, add some lemon zest and candied blueberries. Let it defrost in the refrigerator for at least 4 hours before enjoying!
Ingredients :
I used Adamance blueberry puree from Valrhona : code ILETAITUNGATEAU for 20% off everything on the site (affiliate).
I used candied blueberries found at Guy Demarle: referral code FLAVIE10 to enter at registration for €10 off (affiliate).
Equipment :
My log mold and insert mold (as well as my piping bags) come from Guy Demarle: referral code FLAVIE10 to enter at registration for €10 off (affiliate).
Preparation time: 1h40 + 20 minutes of cooking + freezing / defrosting time
For a 28cm log:
Lemon cream insert:
2 eggs
65g lemon juice
The zest of 2 lemons
75g sugar
110g butter
Mix the lemon zest with the sugar. Add the eggs, whisk well, then the lemon juice. Pour everything into a saucepan and thicken over medium heat, stirring constantly.
Off the heat, add the butter and blend with an immersion blender until you have a smooth and creamy mixture.
Pour the cream into the insert mold and place in the freezer until fully set.
Madeleine biscuit with lemon & olive oil:
60g sugar
The zest of 1 lemon
5g lemon juice
1 egg
12g milk
62g flour
2g baking powder
25g butter
37g olive oil
A few candied blueberries
Melt the butter and let it cool, then add the olive oil. Preheat the oven to 220°C.
Mix the sugar with the zest, lemon juice, egg, and milk.
Incorporate the sifted flour and baking powder, and finally the butter and oil mixture.
When the batter is homogeneous, pour it into your mold (I baked it directly in a log mold) and add candied blueberries over the entire surface.
Lower the oven temperature to 180°C and bake for 20 minutes. Let cool, then trim the top of the biscuit to make it flat.
Lemon jelly:
50g sugar
100g lemon juice
4g pectin NH
20g olive oil
Mix the sugar and pectin. Bring the lemon juice to a boil, then pour the sugar-pectin mixture over it while stirring. Bring to a boil again and cook for a few minutes.
Cool quickly in the refrigerator or freezer.
Then, blend with an immersion blender with the olive oil until you have a homogeneous jelly and set aside until assembly.
Intense blueberry mousse:
Italian meringue: you will have too much meringue but it is complicated to make a smaller quantity.
80g egg whites
24g water
80g sugar
Prepare a syrup with the water and sugar.
When the syrup reaches 110°C, start whisking the egg whites. When the syrup reaches 118°C, pour it gradually over the foamy egg whites and continue whisking until you have a smooth and shiny meringue.
Blueberry whipped cream:
52g heavy cream
35g blueberry puree
Whip the cream with the blueberry puree until you have a not too firm whipped cream.
Blueberry mousse:
5.5g gelatin
75g blueberry puree (1)
150g blueberry puree (2)
The blueberry whipped cream
55g Italian meringue
Rehydrate the gelatin in the cold blueberry puree (1) for about fifteen minutes (while preparing the Italian meringue and whipped cream). Then, heat the mixture to 60°C and add the cold blueberry puree (2).
Mix 1/3 of this preparation with the Italian meringue using a whisk, then gently add the rest with a spatula. Finish by gently incorporating the blueberry whipped cream and proceed to assembly.
Assembly:
Pour 2/3 of the mousse into the bottom of the log mold. Add candied blueberries.
In the center, pipe the lemon jelly, then add the lemon cream insert.
Cover with mousse, then add the madeleine biscuit. Smooth and place in the freezer.
Blueberry glaze:
10g gelatin
150g blueberry puree
200g powdered sugar
50g glucose
Recipe adapted from the site encoreungateau.
Soak the gelatin in very cold water.
Bring the blueberry puree, sugar, and glucose to a boil. Add the rehydrated gelatin (and squeezed if you are using sheets). Mix well, then pour into a jar and let cool.
Unmold the log and place it on a rack.
Warm the blueberry glaze to 30-35°C. Pour it over the log, add some lemon zest and candied blueberries. Let it defrost in the refrigerator for at least 4 hours before enjoying!
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