If you’re a fan of desserts that combine the zesty tang of lemons with the sweet burst of blueberries, then the Lemon Blueberry Mousse Cake is a treat you won’t want to miss. This luscious cake features a delightful combination of flavors and textures, with a buttery crust, a velvety blueberry lemon mousse, and a refreshing blueberry topping.
In this article, we’ll take you through the step-by-step process of creating this scrumptious dessert, sharing useful cooking tips, nutrition information, and storage advice along the way.
What Is Lemon Blueberry Mousse Cake?
Lemon Blueberry Mousse Cake is a delicious combination of tart and sweet flavors. The base of the cake is a buttery Nilla wafer crust, which serves as the perfect foundation for the lemon-infused blueberry mousse layer. The top of the cake is decorated with a fresh blueberry topping that adds a hint of tartness to round out the flavors.
Where Did I First Try Lemon Blueberry Mousse Cake?
Let me take you on a culinary journey back to the quaint little bakery tucked away in the heart of the city. It was on a sunny Sunday afternoon that I first laid eyes on this exquisite Lemon Blueberry Mousse Cake.
The vibrant blueberries atop the creamy mousse caught my attention, and I couldn’t resist ordering a slice. With the first forkful, I was transported to dessert heaven – the zesty lemon flavor beautifully complemented the burst of juicy blueberries, and the velvety mousse melted in my mouth.
From that moment on, I knew I had to recreate this heavenly dessert at home. To make this mousse cake, you will need a few basic kitchen tools and ingredients.
A food processor is helpful for making the crust; a springform pan ensures that the cake holds its shape while baking; and a heatproof bowl comes in handy when melting the white chocolate chips.
To complete this recipe card, I have included measurements for each ingredient to make your baking experience as easy as possible. Eventually, I was able to perfect my own version of this Lemon Blueberry Mousse Cake, and I’m delighted to share it with all of you.
This cake is a great way to celebrate special occasions or just enjoy a delicious treat after dinner on any given day. Not only does the dessert look absolutely stunning when served, but it also tastes divine.
The buttery crust provides an excellent contrast to the velvety mousse, while the fresh blueberry topping adds a refreshing touch.
If you’re looking for a showstopping dessert recipe that is sure to impress your guests, then look no further than this mouthwatering Lemon Blueberry Mousse Cake. I guarantee you won’t be disappointed!
Ingredients
For the Crust
- Cooking spray: To prevent the crust from sticking to the pan and ensure easy removal.
- 5 tbsp. butter: Adds richness and helps bind the crust together.
- 30 Nilla wafers: These delicious cookies form the base of the crust, adding a wonderful vanilla flavor.
For the Mousse
- 1 1/2 c. blueberries: Fresh, juicy blueberries lend their vibrant color and natural sweetness.
- 2 tbsp. lemon juice: The tangy lemon juice adds a bright flavor to balance the sweetness.
- 2 tsp. unflavored gelatin: Essential for setting the mousse to a perfect consistency.
- 2 1/2 c. white chocolate chips: The creamy white chocolate provides a luxurious texture and flavor.
- 2 tsp. lemon zest: The fragrant lemon zest enhances the lemony notes in the mousse.
- 3 c. heavy cream: Whipped to soft peaks, the heavy cream creates the airy and light mousse.
- 1/2 c. powdered sugar: Sweetens the mousse to perfection.
For the Topping
- 1 c. blueberries: More fresh blueberries for a burst of fruity goodness.
- 1/4 c. granulated sugar: Adds sweetness and a slight glaze to the topping.
- 1 tbsp. lemon juice: A touch of lemon juice to brighten the topping’s flavor.
Cooking Directions
Step 1
Preheat the oven to 350°F. Grease a 9-inch springform pan with cooking spray and set aside. In a food processor, pulse the Nilla wafers until they form fine crumbs. Add in the melted butter and process until well combined.
Step 2
Transfer the mixture to the prepared pan and spread it out evenly. Use a measuring cup to press the crust firmly into place. Bake for 15 minutes or until golden brown. Let cool while you prepare the mousse.
Step 3
In a small saucepan, heat the blueberries and lemon juice over low heat until softened and fragrant. Purée until smooth and set aside to cool.
Step 4
Add the unflavored gelatin to a heatproof bowl and pour in 2 tablespoons of cold water. Let stand for 5 minutes until the gelatin is completely dissolved. Place the white chocolate chips in a food processor and process until very fine crumbs form. Transfer into a medium bowl, add the lemon zest, and set aside.
Step 5
In a large bowl, whip the heavy cream and powdered sugar together until soft peaks form. Gently fold in the blueberry purée and white chocolate mixture into the whipped cream until fully incorporated.
Step 6
Add the cooled gelatin and mix until evenly distributed. Pour the mousse over the crust and spread it to even out the top. Refrigerate for at least 4 hours, or until set.
Step 7
For the topping, combine the blueberries, sugar, and lemon juice in a small saucepan over low heat. Cook until the mixture has thickened into syrup. Let cool to room temperature before serving.
Step 8
Carefully remove the springform pan and transfer the cake to a serving platter. Drizzle with the blueberry topping and serve chilled.
Cooking Tips
• To make sure the mousse sets properly, be sure to follow the instructions for melting and cooling the white chocolate chips.
• For a more intense lemon flavor, consider adding 1 teaspoon of freshly grated lemon zest to the crust before baking.
• Serve chilled slices of this cake alongside some fresh berries and lightly sweetened whipped cream for a heavenly dessert.
• The cake can be stored in an airtight container in the fridge for up to 3 days.
What Ingredients Can I Replace or Substitute While Making It?
- If you can’t find Nilla wafers, graham crackers or digestive biscuits can be used as a substitute.
- While fresh blueberries are ideal, frozen blueberries can also be used in the mousse and topping. However, fresh blueberries are recommended for the best texture and flavor.
- If you prefer a darker chocolate flavor, you can substitute white chocolate with semi-sweet or dark chocolate chips. Keep in mind that this will alter the overall taste of the dessert.
Nutrition Information
Each serving of the Lemon Blueberry Mousse Cake provides a delectable burst of flavor and the following approximate nutritional values:
- Calories: 400-450 kcal
- Total Fat: 25-30g
- Saturated Fat: 15-20g
- Carbohydrates: 40-45g
- Sugar: 30-35g
- Protein: 4-6g
- Fiber: 2-3g
How to Store Leftover Lemon Blueberry Mousse Cake?
Leftover Lemon Blueberry Mousse Cake can be stored in an airtight container in the fridge for up to 3 days. To keep it fresh for longer, you can also wrap individual slices tightly in plastic wrap and store them in the freezer for up to 2 months. Thaw overnight in the refrigerator before serving.
Wrapping Up
Thanks for reading this recipe for Lemon Blueberry Mousse Cake. From the buttery crust to the luscious blueberry lemon mousse and the refreshing blueberry topping, every bite is a burst of flavor and happiness.
Whether you’re celebrating a special occasion or simply treating yourself to a delightful dessert, this cake is sure to impress everyone at the table. So, gather your ingredients, put on your apron, and let the baking adventure begin!
Kindly share the recipe with your friends and family.
Lemon Blueberry Mousse Cake
Description
If you're a fan of desserts that combine the zesty tang of lemons with the sweet burst of blueberries, then the Lemon Blueberry Mousse Cake is a treat you won't want to miss. This luscious cake features a delightful combination of flavors and textures, with a buttery crust, a velvety blueberry lemon mousse, and a refreshing blueberry topping.
Ingredients You’ll Need
Instructions
-
Preheat the oven to 350°F. Grease a 9-inch springform pan with cooking spray and set aside. In a food processor, pulse the Nilla wafers until they form fine crumbs. Add in the melted butter and process until well combined.
-
Transfer the mixture to the prepared pan and spread it out evenly. Use a measuring cup to press the crust firmly into place. Bake for 15 minutes or until golden brown. Let cool while you prepare the mousse.
-
In a small saucepan, heat the blueberries and lemon juice over low heat until softened and fragrant. Purée until smooth and set aside to cool.
-
Add the unflavored gelatin to a heatproof bowl and pour in 2 tablespoons of cold water. Let stand for 5 minutes until the gelatin is completely dissolved. Place the white chocolate chips in a food processor and process until very fine crumbs form. Transfer into a medium bowl, add the lemon zest, and set aside.
-
In a large bowl, whip the heavy cream and powdered sugar together until soft peaks form. Gently fold in the blueberry purée and white chocolate mixture into the whipped cream until fully incorporated.
-
Add the cooled gelatin and mix until evenly distributed. Pour the mousse over the crust and spread it to even out the top. Refrigerate for at least 4 hours, or until set.
-
For the topping, combine the blueberries, sugar, and lemon juice in a small saucepan over low heat. Cook until the mixture has thickened into syrup. Let cool to room temperature before serving.
-
Carefully remove the springform pan and transfer the cake to a serving platter. Drizzle with the blueberry topping and serve chilled.
Frequently Asked Questions
Yes, pregnant women can safely enjoy this Lemon Blueberry Mousse Cake, provided they don't have any allergies or dietary restrictions related to the ingredients. However, it's always a good idea to consult with their healthcare provider if they have any concerns.
Yes, you can make this cake without gelatin. Simply omit the gelatin and beat the heavy cream until stiff peaks form before adding the other ingredients. This will help to create a firmer mousse layer.
A 9-inch (23 cm) springform pan is ideal for making this Lemon Blueberry Mousse Cake because it provides a removable bottom and sides for easy slicing. If you don't have one, a regular 9-inch cake pan will also work.
You may also like...
