Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Lemon Blueberry Mousse Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: slsrecipes
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 4 hours 40 minutes (includes chilling)
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Chilled
  • Cuisine: American
  • Diet: Vegetarian

Description

A light and refreshing dessert, this Lemon Blueberry Mousse Cake features layers of tangy lemon mousse and sweet blueberry compote atop a soft sponge cake base. Perfect for spring and summer occasions.

Ingredients

Units Scale
  • 1 cup fresh blueberries
  • 2 tbsp sugar (for blueberry compote)
  • 1 tsp lemon juice
  • 1 tbsp water
  • 1 tbsp cornstarch
  • 1 1/2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 8 oz cream cheese, softened
  • 1/4 cup lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 1 pre-baked sponge cake layer (9-inch round)
  • 1 tbsp unflavored gelatin
  • 3 tbsp cold water

Instructions

  1. In a small saucepan, combine blueberries, 2 tbsp sugar, 1 tsp lemon juice, and 1 tbsp water. Cook over medium heat until berries burst and sauce thickens, about 5-7 minutes. Stir in cornstarch and simmer for 1-2 minutes. Cool completely.
  2. In a small bowl, sprinkle gelatin over cold water and let it bloom for 5 minutes. Microwave for 10 seconds to dissolve and let cool slightly.
  3. In a mixing bowl, beat cream cheese until smooth. Add powdered sugar, lemon juice, lemon zest, and vanilla extract. Mix until well combined.
  4. Gradually add the dissolved gelatin to the cream cheese mixture and mix thoroughly.
  5. In another bowl, whip the heavy cream to stiff peaks. Gently fold it into the lemon mixture until smooth and fluffy.
  6. Place the sponge cake layer into a springform pan. Spread half the lemon mousse evenly over the cake layer.
  7. Spoon the cooled blueberry compote over the mousse layer.
  8. Top with the remaining lemon mousse and smooth the surface. Chill in the refrigerator for at least 4 hours or until set.
  9. Once set, remove the cake from the pan. Garnish with additional blueberries and lemon zest if desired before serving.

Notes

  • Ensure all ingredients are at room temperature for a smoother mousse.
  • You can use store-bought blueberry jam as a shortcut for the compote.
  • This cake can be made a day ahead and stored in the refrigerator.

Nutrition

  • Serving Size: 1 slice
  • Calories: 320
  • Sugar: 20g
  • Sodium: 140mg
  • Fat: 22g
  • Saturated Fat: 13g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 70mg

Find it online: https://slsrecipes.com/lemon-blueberry-mousse-cake-recipe/