Description
A light and refreshing Lemon Blueberry Mousse Cake made with a buttery graham cracker crust, layered with tangy lemon mousse and sweet blueberry compote, topped with whipped cream for a perfect summer dessert.
Ingredients
Units
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar (for crust)
- 1/3 cup unsalted butter, melted
- 1 cup fresh or frozen blueberries
- 2 tbsp granulated sugar (for compote)
- 1 tbsp lemon juice
- 1 tbsp cornstarch mixed with 1 tbsp water
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 8 oz cream cheese, softened
- 1/2 cup lemon curd
- 1 tsp lemon zest
- 1 tsp vanilla extract
- Additional whipped cream and blueberries for topping (optional)
Instructions
- Preheat the oven to 350°F (175°C). Mix graham cracker crumbs, granulated sugar, and melted butter. Press into the bottom of a springform pan. Bake for 10 minutes, then cool.
- In a small saucepan, cook blueberries, sugar, and lemon juice over medium heat until berries burst. Add cornstarch mixture and stir until thickened. Cool completely.
- Whip heavy cream with powdered sugar until stiff peaks form. Set aside.
- In a separate bowl, beat cream cheese until smooth. Mix in lemon curd, lemon zest, and vanilla extract.
- Fold whipped cream into the lemon mixture until fully combined.
- Spread half the lemon mousse over the crust. Spoon and swirl half of the blueberry compote on top. Repeat with remaining mousse and compote.
- Refrigerate for at least 4 hours or until set. Top with additional whipped cream and blueberries if desired before serving.
Notes
- Use fresh lemon juice for the best flavor.
- Chill the bowl and beaters before whipping cream for better results.
- Can be made a day ahead for better flavor development.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg