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Delicious Lemon Blueberry Mousse Cake Recipe

Lemon Blueberry Mousse Cake

Ah, the memories of a sunny afternoon spent with friends and family, enjoying a slice of cake that feels like a warm hug. This Lemon Blueberry Mousse Cake is not just a dessert; it’s a celebration of flavors that brings joy to any occasion. Whether it’s a special gathering or just a treat for yourself, this cake is both easy and unforgettable!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cup unsalted butter softened
  • 2 large eggs
  • 1 tsp vanilla extract
  • 0.5 cup milk
  • 2 tsp baking powder
  • 0.25 tsp salt
  • Zest of 1 lemon
For the Blueberry Mousse
  • 1 cup fresh blueberries
  • 1 cup heavy cream
  • 0.5 cup powdered sugar
  • 1 tsp lemon juice
  • 1 tsp gelatin
  • 2 tbsp water
For the Lemon Mousse
  • 1 cup heavy cream
  • 0.5 cup powdered sugar
  • 1 tsp lemon zest
  • 1 tsp lemon juice
  • 1 tsp gelatin
  • 2 tbsp water

Equipment

  • 8-inch round cake pan
  • Mixing Bowls
  • Saucepan
  • Whisk
  • Wire rack

Method
 

  1. Step 1: Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
  2. Step 2: In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.
  3. Step 3: In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
  4. Step 4: Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  5. Step 5: For the blueberry mousse, dissolve the gelatin in water and let it sit for 5 minutes. In a saucepan, cook the blueberries over medium heat until they start to burst. Remove from heat and stir in the gelatin until dissolved. Allow to cool.
  6. Step 6: In a mixing bowl, whip the heavy cream and powdered sugar until soft peaks form. Gently fold in the blueberry mixture and lemon juice. Refrigerate until set.
  7. Step 7: For the lemon mousse, dissolve the gelatin in water and let it sit for 5 minutes. In a mixing bowl, whip the heavy cream and powdered sugar until soft peaks form. Stir in the lemon zest, lemon juice, and the dissolved gelatin. Refrigerate until set.
  8. Step 8: Once the cake has cooled, slice it in half horizontally. Place one layer on a serving plate and spread the blueberry mousse on top. Place the second layer of cake on top and spread the lemon mousse over it.
  9. Step 9: Refrigerate the assembled cake for at least 4 hours or until set. Serve chilled.

Notes

To keep your cake fresh: Store in an airtight container in the refrigerator for up to 3 days. If you have leftovers (which I doubt!), you can freeze the mousse layers separately for up to a month.