Lemon Blueberry Mousse Cake
A refreshing Lemon Blueberry Mousse Cake perfect for summer gatherings, combining zesty lemon and sweet blueberries in a creamy, airy dessert.
Equipment
- 9-inch round cake pan
- Saucepan
- Mixing bowl
- Whisk
Ingredients
For the Crust
- 1 can Cooking Spray Prevents sticking.
- 30 Nilla Wafers, crushed You can substitute with Graham crackers.
- 5 Tbsp. Butter, melted Coconut oil can be a dairy-free alternative.
For the Mousse
- 1.5 cups Blueberries, plus more for garnish Frozen blueberries can be used if fresh aren't available.
- 2 Tbsp. Lemon Juice Fresh juice is best.
- 2 tsp. Lemon Zest Opt for fresh lemons.
- 2 tsp. Unflavored Gelatin Consider agar-agar for a vegetarian substitute.
- 2.5 cups White Chocolate Chips Dark chocolate can be used for a richer taste.
- 3 cups Heavy Cream, divided You may use whipping cream.
- 0.5 cups Powdered Sugar Feel free to adjust based on preference.
For the Blueberry Sauce
- 1 cup Blueberries Used in the sauce or as a filling.
- 1 Tbsp. Lemon Juice Fresh is best for flavor.
- 0.25 cup Granulated Sugar Honey or maple syrup can be alternatives.
Instructions
Instructions
- Preheat the oven to 350°F (175°C). Spray a 9-inch round cake pan with cooking spray to prevent sticking.
- Crush the Nilla wafers until they resemble fine crumbs. Combine them with melted butter, mixing well. Press this mixture into the bottom of the prepared pan to form a solid crust.
- Simmer blueberries, 2 tablespoons of lemon juice, and granulated sugar in a saucepan over low heat. Cook until the berries burst and the mixture thickens, about 10 minutes. Strain and cool the mixture in the fridge.
- Bloom the unflavored gelatin by adding it to the cooled blueberry mixture and stirring until dissolved. Mix in the white chocolate chips until fully combined.
- Whip 2 cups of heavy cream in a bowl until soft peaks form. Fold this whipped cream gently into the blueberry and chocolate mixture to maintain its airy texture.
- Pour the mousse over the prepared crust in the cake pan. Refrigerate for at least 4 hours, or until the mousse is fully set.
- Whip the remaining heavy cream with powdered sugar until soft peaks form. Spread this cream over the top of the set mousse cake and garnish with fresh blueberries.
Notes
Optional: Add a sprinkle of lemon zest on top for added brightness. Ensure gelatin is fully dissolved for the best texture.