Bloom the gelatin in cold water for about 5 minutes. In a saucepan, combine blueberries and sugar, stirring until dissolved, about 5-7 minutes. Remove from heat and stir in bloomed gelatin until dissolved, then pour into a dish and refrigerate until set, about 2 hours.

In a blender, combine cottage cheese, lemon juice, and zest; blend until smooth, about 2 minutes. Whip heavy cream in a separate bowl until soft peaks form, about 3-4 minutes. Fold whipped cream into lemon mixture and set aside.

Preheat your oven to 350°F (175°C). Whisk sponge cake ingredients until smooth. Pour into a greased and lined pan and bake for 20-25 minutes until golden. Cool completely in the pan before transferring to a wire rack.

Cut sponge into round discs and line your molds with sponge. Spoon a layer of blueberry jelly over the sponge, filling halfway. Top with lemon mousse and chill in refrigerator for at least 3 hours.

Prepare blueberry glaze as per instructions. Remove domes from molds, place on serving platter, and drizzle glaze over each dome.