Lemon Blueberry Mousse Cake Recipe – Easy Layered Dessert to Impress

Posted on September 1, 2025

Bright lemon, juicy blueberries, and pillowy mousse in every bite—honestly, this Lemon Blueberry Mousse Cake might be the most cheerful dessert I’ve ever made. The first time I baked this, my entire kitchen smelled like a summer orchard, and I just knew something special was coming out of that oven. If you love desserts that look as gorgeous as they taste (and who doesn’t?), this cake is about to become your new favorite.

I stumbled into this recipe after a friend raved about a mousse cake she tried in a little Parisian café. I couldn’t get the flavors out of my mind, so I set out to recreate my own version—one that’s easy enough for a weeknight but fancy enough to steal the show at any party. Over the years, I’ve tweaked the layers, fussed with the mousse, and made sure the blueberry compote stays front and center. Now, every time I bring this cake to a gathering, people ask for seconds before the first slice is gone (I’m not exaggerating!).

Lemon Blueberry Mousse Cake is perfect for anyone who wants a dessert that’s light, fresh, and bursting with fruit. It’s ideal for spring brunches, birthdays, or whenever you need a little sunshine on your plate. The best part? You don’t have to be a pastry chef to pull this off—just a little patience and some good ingredients. I make this cake for my family on lazy Sundays, and you know what? There’s never any leftovers. If you’re craving something that’s both impressive and easy, this is the cake to try. (Trust me, I’ve baked it at least a dozen times—this recipe is a keeper.)

Why You’ll Love This Lemon Blueberry Mousse Cake

Quick & Easy: Don’t let the layers fool you—each step is simple, and you’ll have this cake chilling in under two hours. It’s perfect for last-minute get-togethers or when you want to treat yourself without spending the whole day in the kitchen.
Simple Ingredients: No wild goose chases at the grocery store. Most of what you need is already in your pantry or fridge.
Perfect for Any Occasion: Whether it’s Mother’s Day, Easter brunch, or just a sunny Saturday, this cake fits right in. I’ve even made it for casual potlucks and it always gets a “wow.”
Crowd-Pleaser: Kids love the blueberry layer, adults swoon over the lemon mousse, and there’s just enough sweetness to keep everyone happy.
Beautiful & Delicious: The layers are stunning—pale yellow mousse, vibrant blueberry compote, and golden sponge. It’s the kind of dessert you want to show off (and maybe snap a hundred photos for Pinterest!).

What really sets this Lemon Blueberry Mousse Cake apart from other recipes is the technique of whipping lemon curd into the mousse—this creates an ultra-smooth, tangy layer that’s never stodgy. Plus, the homemade blueberry compote is just the right balance of sweet and tart (not that jammy stuff from a jar!). I’ve tried shortcuts, but trust me—doing it this way makes all the difference.

This cake’s magic is in the contrast: creamy mousse meets juicy berries, with a tender sponge to hold it all together. It’s not just tasty—it’s the kind of treat that makes you close your eyes and savor every bite. If you want a dessert that feels special and still fits your regular baking schedule, Lemon Blueberry Mousse Cake is it. (And if you’re nervous about mousse cakes, I promise—this recipe is foolproof.)

What Ingredients You Will Need

This recipe uses everyday ingredients, but each one plays an important role in building up those bright, fresh layers. I’ve grouped them so you can see exactly what goes where (and if you need to swap things, I’ve got you covered).

For the Sponge Cake Base:
- 1 cup (120g) all-purpose flour (you can use cake flour for extra tenderness)
- 1/2 cup (100g) granulated sugar
- 2 large eggs, room temperature
- 1/4 cup (60ml) whole milk (almond milk works too)
- 1/4 cup (60g) unsalted butter, melted and cooled
- 1 tsp baking powder
- 1/4 tsp fine sea salt
- 1 tsp vanilla extract (I like Nielsen-Massey for true flavor)
- Zest of 1 lemon (adds a pop of citrus brightness)
For the Lemon Mousse:
- 1 cup (240ml) heavy cream, cold
- 1/2 cup (120g) lemon curd (homemade or store-bought, but homemade is best)
- 1/3 cup (40g) powdered sugar
- 1 tsp lemon zest
- 1 envelope (7g) unflavored gelatin (or 1 tbsp agar-agar for vegetarian option)
- 3 tbsp (45ml) cold water
For the Blueberry Layer:
- 1 1/2 cups (225g) fresh blueberries (frozen works, but thaw and drain first)
- 1/4 cup (50g) granulated sugar
- 2 tbsp (30ml) lemon juice
- 1 tsp cornstarch (optional, for thicker compote)
For Garnish (Optional):
- Extra blueberries
- Thin lemon slices
- Whipped cream
- Fresh mint leaves

If you’re missing something, don’t stress. Swap all-purpose flour with gluten-free blend for gluten-sensitive folks. Use coconut cream instead of heavy cream for dairy-free needs. And if fresh blueberries aren’t in season, thawed frozen berries work just fine (just pat them dry to avoid soggy layers!).

I’ve used every kind of lemon curd for this recipe, and honestly, homemade always wins for flavor. But a good jar from the store is a life-saver when you’re pressed for time. Just make sure to taste it first—some brands are sweeter, so you might want to dial back the powdered sugar in the mousse if needed.

Equipment Needed

You don’t need a fancy kitchen setup for this Lemon Blueberry Mousse Cake, promise. Here’s what I use:

8-inch (20cm) springform pan (a regular cake pan works, but springform makes for easy unmolding)
Electric mixer (stand or hand-held both work—hand whisk is doable if you’re feeling brave!)
Medium saucepan (for blueberry compote)
Mixing bowls (at least two)
Rubber spatula (for folding mousse and scraping bowls)
Fine mesh sieve (for lemon zest or dusting powdered sugar)
Offset spatula or butter knife (for smoothing layers)
Parchment paper (helps with easy cake release)

If you don’t have a springform pan, just line your regular pan with parchment and use a sharp knife to loosen the edges before serving. I’ve used both glass and metal pans—metal gives a bit more browning, but both work fine.

I once tried this with a silicone cake mold, and while it unmolded easily, the edges weren’t as crisp. Just something to keep in mind! If you’re on a budget, skip the fancy gadgets—an old-fashioned hand whisk and a sturdy bowl get the job done. And don’t forget to keep your mixer clean, especially after whipping cream (I learned that the hard way when my mousse started deflating!).

Preparation Method

Prep the Pan & Oven: Preheat your oven to 350°F (175°C). Line the bottom of an 8-inch (20cm) springform pan with parchment paper. Lightly grease the sides. (This keeps the cake from sticking and makes unmolding easy.)
Make the Sponge Base: In a mixing bowl, whisk together 1 cup flour, 1/2 cup sugar, 1 tsp baking powder, and 1/4 tsp salt. In a separate bowl, beat 2 eggs until pale and slightly thickened (about 2 minutes). Add 1/4 cup milk, 1/4 cup melted butter, 1 tsp vanilla, and lemon zest; mix well. Combine wet and dry ingredients, stirring just until smooth. Pour batter into the prepared pan and smooth the top. Bake for 18-22 minutes, until golden and a toothpick comes out clean. Cool in the pan for 10 minutes, then remove to a rack to cool completely.
Prepare the Blueberry Compote: While the cake cools, add 1 1/2 cups blueberries, 1/4 cup sugar, and 2 tbsp lemon juice to a small saucepan. Cook over medium heat, stirring occasionally, until berries burst and juice thickens (about 5-7 minutes). For a thicker layer, stir in 1 tsp cornstarch dissolved in 1 tbsp water and cook until glossy. Let cool completely.
Bloom the Gelatin: Sprinkle 1 envelope gelatin over 3 tbsp cold water in a small bowl. Let sit 5 minutes. (If using agar-agar, simmer in water until dissolved.)
Make the Lemon Mousse: In a chilled bowl, whip 1 cup heavy cream with 1/3 cup powdered sugar and 1 tsp lemon zest until stiff peaks form. Gently heat the bloomed gelatin until fully dissolved (about 15 seconds in the microwave or on the stovetop—don’t overheat!). Whisk the gelatin into 1/2 cup lemon curd until smooth. Fold the lemon curd mixture into the whipped cream—do this gently, so the mousse stays airy and light.
Assemble the Cake Layers: Place the cooled sponge base back into the cleaned springform pan. Spread the blueberry compote evenly over the sponge. Spoon the lemon mousse on top and smooth the surface with an offset spatula. (If you want extra drama, swirl a spoonful of blueberry compote into the mousse for a marbled effect!)
Chill & Set: Cover the cake loosely with plastic wrap and refrigerate for at least 3 hours, or overnight if you have time. The mousse will set up perfectly and the flavors meld together.
Unmold & Decorate: Run a butter knife around the edge to loosen, then release the springform pan. Transfer cake to a serving plate. Decorate with extra blueberries, lemon slices, whipped cream, and mint leaves if you like.
Serving: Slice with a sharp knife, wiping between cuts for clean layers. Enjoy the burst of lemon and blueberry in every bite!

Troubleshooting Tips: If your sponge sinks in the middle, it might’ve been overmixed—mix just until smooth. If the mousse seems runny, check your cream peaks and gelatin. For berry compote that’s too thin, just simmer a few minutes longer, or add a bit more cornstarch. I always taste as I go—sometimes lemons are extra tart, so adjust sugar if needed!

Personal tip: I always chill my mixing bowl and beaters before whipping cream—it makes for the fluffiest mousse and never fails.

Cooking Tips & Techniques

Here’s where my kitchen experience really pays off—trust me, I’ve made every mistake so you don’t have to!

Whipping Cream: Always start with ice-cold cream and a chilled bowl. Warm cream won’t whip properly and you’ll end up with soup instead of mousse (I learned this after a summer baking disaster!).
Gelatin Handling: Don’t rush the blooming process. Let it sit the full 5 minutes, and always dissolve it gently—scalding gelatin will ruin the texture. If you’re using agar-agar, be sure to simmer until fully dissolved.
Layering: Make sure each layer is cool before assembling, otherwise the mousse can melt and the blueberry compote will bleed into the sponge. Patience pays off here—don’t rush the chill time.
Timing: I like to make the sponge and compote the day before, then whip the mousse and assemble in the morning. This way, the cake is ready to serve by lunch or dinner.
Troubleshooting: If your mousse won’t set, try adding an extra half envelope of gelatin next time or chill it overnight. For a firmer sponge, sift the flour before mixing. If the cake sticks to the pan, run a warm knife around the edge before unmolding.

Honestly, I’ve over-whipped the cream once and ended up with butter—so if you see lumps, stop and start over. Don’t be afraid to taste as you go; sometimes the lemon gets lost and you might want to add a bit more zest. For Pinterest-worthy layers, use an offset spatula to get the mousse perfectly smooth!

Consistency comes from patience and practice. Keep your ingredients measured precisely, and remember: it’s totally normal if the first slice isn’t perfect. (Mine rarely is!) The flavors will still shine through.

Variations & Adaptations

Lemon Blueberry Mousse Cake is endlessly customizable. Here are some ways to make it your own:

Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free baking blend. The texture stays light and nobody will guess it’s gluten-free!
Dairy-Free: Use coconut cream instead of heavy cream and dairy-free butter in the sponge. Lemon curd can be made with plant-based margarine and non-dairy milk.
Berry Swap: Try raspberries or blackberries instead of blueberries for a deeper color and tartness. In summer, fresh strawberries make a lovely twist.
Chocolate Variation: Add 2 tbsp cocoa powder to the sponge and drizzle a little melted white chocolate on top for a decadent spin.
Vegan Adaptation: Use agar-agar for the mousse and aquafaba (whipped chickpea liquid) in place of eggs in the sponge. It’s not identical, but it’s delicious!
Nut-Free: This recipe is naturally nut-free, but always check your baking powder and other packaged ingredients for hidden allergens.

Once, I swapped the lemon for orange and used cranberry compote—totally different, but so good. If you’re baking for kids, you can skip the lemon zest for a milder flavor. For fall, try apple compote with cinnamon mousse!

Serving & Storage Suggestions

Lemon Blueberry Mousse Cake is best served chilled. I like to let it sit at room temperature for about 10 minutes before slicing, so the mousse is perfectly creamy but still holds its shape.

Presentation: For a show-stopping look, garnish with a ring of blueberries, a few thin lemon slices, and some fresh mint. Pipe a swirl of whipped cream on top if you’re feeling fancy.
Pairings: This cake is wonderful with a cup of Earl Grey tea, sparkling lemonade, or even a dry Prosecco if you’re celebrating.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, and the mousse stays lovely and light.
Freezing: You can freeze slices, wrapped tightly in plastic and foil, for up to 2 months. Thaw in the fridge overnight—though the mousse may soften slightly.
Reheating: No need to reheat! Just serve chilled. If you prefer a slightly softer mousse, let the cake rest at room temp for 20 minutes.

I’ve noticed the lemon flavor gets even brighter after a day in the fridge, so don’t hesitate to make this ahead. The blueberry layer holds up well and doesn’t get watery.

Nutritional Information & Benefits

Each slice of Lemon Blueberry Mousse Cake (1/10th of the cake) has approximately:

Calories: 260
Fat: 14g
Carbohydrates: 32g
Protein: 4g
Sugar: 21g

Health Benefits: Blueberries are loaded with antioxidants, vitamin C, and fiber. Lemons are rich in vitamin C and add a bright flavor without excess sugar. Using real fruit instead of processed jams keeps this cake lighter and fresher.

This cake is nut-free and can be made gluten-free or dairy-free. There are eggs and dairy in the classic version—so check your labels if you’re baking for allergy-sensitive guests. (As a mom, I always appreciate a dessert that can flex for different dietary needs.)

Conclusion

If you’re searching for a dessert that’s easy, impressive, and downright delicious, Lemon Blueberry Mousse Cake is the answer. The bright lemon mousse and juicy blueberries make every bite taste like sunshine, and honestly, it’s my go-to cake for any celebration. This recipe is forgiving—customize it however you want, and it’ll still be a hit.

Every time I slice into this cake and see those layers, I remember why I love baking: it brings people together and adds a little joy to everyday life. So give it a try, play with the flavors, and share your results (I’d love to hear your twists!).

Drop a comment below if you bake this cake, share your photos, or let me know your favorite variation. Happy baking—and may your kitchen always smell like lemon and berries!

Frequently Asked Questions

Can I make Lemon Blueberry Mousse Cake ahead of time?

Absolutely! You can make the whole cake a day in advance. The flavors actually get better overnight, and the mousse sets perfectly.

What if I don’t have a springform pan?

No worries—just use a regular cake pan lined with parchment paper. Run a knife around the edges before serving to release the cake easily.

Can I use frozen blueberries for the compote?

Yes! Just make sure to thaw and drain them well before cooking. It works just as well, especially when fresh berries aren’t in season.

Is this recipe gluten-free?

It can be! Just swap the all-purpose flour with a gluten-free blend. The texture stays fluffy and delicious.

How do I know when the mousse is set?

After chilling for at least three hours, gently press the top of the cake—it should feel firm and spring back. If it’s still soft, let it chill longer.