Lemon Blueberry Mousse Cake Recipe

This Lemon Blueberry Mousse Cake is a showstopper that tastes every bit as good as it looks. Bursting with the bright zing of lemon and the natural sweetness of blueberries, it’s a light, refreshing dessert that’s perfect for spring and summer—or really any time you want something elegant yet easy. With layers of moist cake, fluffy mousse, and juicy berry goodness, this treat feels fancy without the fuss. And the best part? It can be made ahead, making it ideal for dinner parties, birthdays, or busy weekdays when you want to impress without spending hours in the kitchen.

Why You’ll Love This Recipe

• Bright, Fresh Flavors: The lemon offers a zesty balance to the sweet blueberries, making every bite taste like sunshine.
• No-Bake Mousse Layer: The whipped lemon mousse is unbelievably creamy and light, and it sets up beautifully in the fridge—no oven needed.
• Perfect for Entertaining: This cake looks stunning and tastes even better, but it’s secretly easy to make. Your guests will think you spent hours!
• Make-Ahead Friendly: Each component can be prepped in advance, so it’s ready to go when you are.

Ingredients You’ll Need

Here’s what you’ll need to bring this gorgeous cake to life:

• Lemon zest and juice: Delivers bold citrus flavor and brightens up the entire dessert.
• Fresh or frozen blueberries: These juicy little gems add bursts of sweetness and a pop of color.
• Vanilla sponge cake: Acts as the base—use homemade or store-bought to keep things simple.
• Heavy whipping cream: Whipped into the mousse for that rich, airy texture.
• Cream cheese: Gives the mousse a creamy, slightly tangy body that balances the sweetness.
• Sugar: Just enough to sweeten the mousse and blueberry compote without overpowering the lemon.
• Gelatin: Stabilizes the mousse, helping it hold its shape when sliced.
• Butter: Used in the cake base or crust, if making a cookie crust version.
• Vanilla extract: Adds a mellow, fragrant warmth to round out the flavors.

Variations

Feeling creative? Here are a few ways to make this cake your own:

• Lemon Raspberry: Swap blueberries for raspberries for a tangier twist.
• Crust Base: Instead of sponge cake, use a graham cracker or shortbread cookie crust for a firmer, crunchier bite.
• Dairy-Free: Use coconut cream and dairy-free cream cheese alternatives—just be sure they’re stabilized enough to hold up.
• Gluten-Free: Choose a gluten-free sponge or crust to make the entire cake gluten-free.

How to Make Lemon Blueberry Mousse Cake

Step 1: Make the Blueberry Compote

In a saucepan, simmer blueberries with a bit of sugar and lemon juice until thick and jammy. Let it cool completely—this will become the fruity layer.

Step 2: Prepare the Lemon Mousse

Whip heavy cream until stiff peaks form and set aside. In another bowl, beat softened cream cheese, lemon zest, juice, sugar, and vanilla until smooth. Bloom the gelatin in warm water, mix it into the lemon mixture, then gently fold in the whipped cream.

Step 3: Assemble the Cake

Place your sponge cake or crust in a springform pan. Spread a layer of blueberry compote, followed by the lemon mousse. Smooth the top with a spatula and tap the pan gently to eliminate air bubbles.

Step 4: Chill Until Set

Cover and refrigerate the cake for at least 4–6 hours, preferably overnight, until the mousse is completely set and firm.

Step 5: Garnish and Serve

Top with fresh blueberries, lemon zest curls, or a dusting of powdered sugar just before serving. Slice with a hot knife for clean cuts.

Pro Tips for Making the Recipe

• Room Temp Cream Cheese: Let your cream cheese soften fully before mixing—it’ll ensure a smooth, lump-free mousse.
• Chill the Bowl: Whip cream in a chilled bowl for quicker peaks and better texture.
• Use a Springform Pan: It makes unmolding the cake a breeze and keeps those layers picture-perfect.
• Plan Ahead: This cake is even better the next day as the flavors meld and the texture firms up.

How to Serve

Serve this cake chilled with a cup of tea, coffee, or a glass of sparkling wine. It’s lovely on its own, but also fantastic with a side of berry coulis or a dollop of whipped cream. For a brunch table, pair it with a citrusy salad or light quiche to balance the sweetness.

Make Ahead and Storage

Storing Leftovers

Cover the cake tightly and store in the refrigerator for up to 4 days. It stays delightfully creamy and the flavors only get better.

Freezing

Yes, you can freeze it! Wrap the cake (or slices) in plastic wrap and aluminum foil, then freeze for up to 1 month. Thaw in the fridge overnight before serving.

Reheating

No need to reheat this one—serve it straight from the fridge for the best mousse texture.

FAQs

Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work just as well, especially in the compote. Just don’t thaw them first—toss them straight into the pan to avoid excess liquid.

What can I use instead of gelatin?
If you prefer not to use gelatin, agar-agar is a good vegetarian alternative. Just follow the package instructions for conversions and adjust for setting time.

Can I make this cake in advance?
Yes, and it’s even encouraged! Make the cake a day before serving for best results. It gives the mousse time to fully set and the flavors to develop.

How do I get clean slices when serving?
Run a sharp knife under hot water, wipe it dry, and slice. Repeat between cuts for a clean, professional-looking presentation.

Final Thoughts

This Lemon Blueberry Mousse Cake is one of those desserts that hits all the right notes—light, creamy, fruity, and just sweet enough. It’s elegant enough for special occasions, but easy enough for a casual dinner party. Don’t wait for a celebration to make this—give it a try, and let each slice brighten your day!

Print