Why You’ll Love This Recipe

Lemon Blueberry Mousse Cake is a light and elegant dessert that beautifully balances the tartness of lemon with the sweetness of blueberries. With layers of soft sponge, zesty lemon mousse, and a luscious blueberry compote, this cake is perfect for spring and summer gatherings. Its bright flavors and airy texture make it a refreshing alternative to heavier cakes.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

eggsgranulated sugarall-purpose flourbaking powderlemon zestlemon juiceblueberriesgelatinheavy creampowdered sugarmascarpone cheesevanilla extractcornstarchwater

directions

Preheat your oven to 350°F (175°C). Grease and line a springform cake pan with parchment paper.

Separate the eggs and beat the egg whites until soft peaks form. Gradually add sugar and continue beating until stiff peaks form.

Whisk the yolks separately, then gently fold them into the egg whites.

Sift the flour and baking powder, and fold it into the egg mixture along with lemon zest.

Pour the batter into the pan and bake for 20-25 minutes, or until a toothpick comes out clean. Let it cool completely.

For the blueberry compote, combine blueberries, a bit of water, sugar, and cornstarch in a saucepan. Cook over medium heat until thickened. Let it cool.

To prepare the lemon mousse, bloom gelatin in lemon juice. Whip heavy cream to soft peaks. In another bowl, beat mascarpone with powdered sugar and vanilla. Combine with whipped cream and the melted gelatin mixture.

Slice the sponge cake horizontally into two layers. Place one layer back into the cleaned springform pan.

Spread the blueberry compote evenly over the base layer. Add half of the lemon mousse over the compote and smooth it out.

Top with the second sponge layer, then spread the remaining mousse on top. Smooth the surface and refrigerate for at least 4 hours or overnight.

Garnish with fresh blueberries and lemon zest before serving.

Servings and timing

This recipe yields 10-12 slices.Preparation time: 40 minutesBaking time: 25 minutesChilling time: 4-6 hoursTotal time: 5-7 hours

Variations

Use a graham cracker crust instead of sponge cake for a no-bake version.

Swap mascarpone for cream cheese for a tangier mousse.

Add a layer of lemon curd between the mousse for extra zing.

Top with whipped cream and mint leaves for added flair.

Use frozen blueberries if fresh ones aren’t available.

storage/reheating

Store the Lemon Blueberry Mousse Cake in the refrigerator, covered, for up to 5 days.Freeze individual slices in airtight containers for up to 1 month.Thaw in the fridge overnight before serving.Do not microwave to reheat—serve chilled.

FAQs

Can I make this cake ahead of time?

Yes, it’s best made a day ahead to allow the mousse to set properly.

Can I use bottled lemon juice?

Fresh lemon juice is recommended for the best flavor, but bottled can be used in a pinch.

Is this cake gluten-free?

Not by default, but you can substitute the flour with a gluten-free blend.

Can I omit the gelatin?

Gelatin helps the mousse set. You can use agar-agar for a vegetarian option.

Can I use other berries?

Yes, raspberries or blackberries work well in place of blueberries.

What can I use instead of mascarpone?

Cream cheese or a mix of cream cheese and Greek yogurt are good substitutes.

Can I skip the sponge and make this no-bake?

Yes, just use a no-bake crust like graham cracker or digestive biscuits.

Is this cake overly sweet?

No, the tart lemon and fresh blueberries balance the sweetness.

Can I color the mousse?

Yes, a drop of natural food coloring can enhance presentation.

Does it need to be refrigerated?

Yes, always store this cake in the fridge to keep the mousse firm.

Conclusion

Lemon Blueberry Mousse Cake is a showstopping dessert that combines fresh, fruity flavors with a delicate texture. Whether you’re celebrating a special occasion or simply enjoying a light treat, this cake delivers a perfect balance of sweet and tangy. Impress your guests or treat yourself with this refreshing, beautiful creation.