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Lemon Blueberry Mousse Cake

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  • Author: Molly Yeh
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 4 hours 55 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: No-Bake, Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

A light and airy lemon blueberry mousse cake with layers of moist sponge, tart lemon curd, and a sweet blueberry mousse—perfect for spring or summer desserts.

Ingredients

Units Scale
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3 large eggs
  • 1/2 cup granulated sugar
  • 1/4 cup vegetable oil
  • 1/4 cup milk
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest
  • 1/4 cup fresh lemon juice
  • 1/2 cup lemon curd
  • 1 1/2 cups fresh blueberries
  • 1 tbsp water
  • 1 tbsp sugar
  • 1 tsp cornstarch
  • 1 tbsp cold water (for cornstarch slurry)
  • 1 1/2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 tsp unflavored gelatin
  • 2 tbsp cold water (for blooming gelatin)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line an 8-inch cake pan.
  2. In a bowl, sift together flour, baking powder, and salt.
  3. In another bowl, beat eggs and sugar until light and fluffy. Mix in oil, milk, vanilla, lemon zest, and lemon juice.
  4. Gradually fold in the dry ingredients until combined.
  5. Pour the batter into the prepared pan and bake for 20–25 minutes. Let cool completely.
  6. Make blueberry compote: In a small saucepan, combine blueberries, 1 tbsp water, and 1 tbsp sugar. Cook until berries soften. Mix cornstarch and 1 tbsp cold water, stir into compote to thicken. Cool completely.
  7. Bloom gelatin in 2 tbsp cold water. Heat until dissolved.
  8. In a large bowl, whip cream and powdered sugar until soft peaks form. Add dissolved gelatin and fold in cooled blueberry compote.
  9. Place cake layer in a springform pan. Spread lemon curd over the cake.
  10. Pour blueberry mousse over lemon curd and smooth the top.
  11. Refrigerate for at least 4 hours or until set.
  12. Remove from pan and garnish with extra blueberries and lemon zest if desired.

Notes

  • Use fresh or frozen blueberries for the compote.
  • Make ahead and refrigerate overnight for best results.
  • Gelatin helps the mousse hold shape but can be omitted for a softer texture.

Nutrition

  • Serving Size: 1 slice
  • Calories: 320
  • Sugar: 24g
  • Sodium: 110mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 85mg

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