Description

This Lemon Blueberry Mousse Cake features bright lemon mousse, juicy blueberry compote, and a tender sponge cake base. It’s a light, fresh, and impressive layered dessert perfect for spring brunches, birthdays, or any celebration.

Ingredients

Scale

1 cup all-purpose flour (or cake flour for extra tenderness)
1/2 cup granulated sugar
2 large eggs, room temperature
1/4 cup whole milk (or almond milk)
1/4 cup unsalted butter, melted and cooled
1 tsp baking powder
1/4 tsp fine sea salt
1 tsp vanilla extract
Zest of 1 lemon
1 cup heavy cream, cold
1/2 cup lemon curd (homemade or store-bought)
1/3 cup powdered sugar
1 tsp lemon zest
1 envelope (7g) unflavored gelatin (or 1 tbsp agar-agar for vegetarian option)
3 tbsp cold water
1 1/2 cups fresh blueberries (or thawed frozen)
1/4 cup granulated sugar
2 tbsp lemon juice
1 tsp cornstarch (optional, for thicker compote)
Extra blueberries (for garnish)
Thin lemon slices (for garnish)
Whipped cream (for garnish)
Fresh mint leaves (for garnish)

Instructions

Preheat oven to 350°F (175°C). Line the bottom of an 8-inch springform pan with parchment paper and lightly grease the sides.
In a mixing bowl, whisk together flour, sugar, baking powder, and salt. In a separate bowl, beat eggs until pale and slightly thickened (about 2 minutes). Add milk, melted butter, vanilla, and lemon zest; mix well. Combine wet and dry ingredients, stirring just until smooth.
Pour batter into prepared pan and smooth the top. Bake for 18-22 minutes, until golden and a toothpick comes out clean. Cool in pan for 10 minutes, then remove to a rack to cool completely.
For blueberry compote: Add blueberries, sugar, and lemon juice to a small saucepan. Cook over medium heat, stirring occasionally, until berries burst and juice thickens (about 5-7 minutes). For thicker compote, stir in cornstarch dissolved in 1 tbsp water and cook until glossy. Let cool completely.
Bloom gelatin: Sprinkle gelatin over cold water in a small bowl. Let sit 5 minutes. (If using agar-agar, simmer in water until dissolved.)
In a chilled bowl, whip heavy cream with powdered sugar and lemon zest until stiff peaks form. Gently heat bloomed gelatin until dissolved (about 15 seconds in microwave or stovetop). Whisk gelatin into lemon curd until smooth. Fold lemon curd mixture into whipped cream gently.
Place cooled sponge base back into cleaned springform pan. Spread blueberry compote evenly over sponge. Spoon lemon mousse on top and smooth surface with offset spatula. Optionally, swirl a spoonful of blueberry compote into mousse for marbled effect.
Cover cake loosely with plastic wrap and refrigerate for at least 3 hours, or overnight.
Run a butter knife around edge to loosen, then release springform pan. Transfer cake to serving plate. Decorate with extra blueberries, lemon slices, whipped cream, and mint leaves.
Slice with sharp knife, wiping between cuts for clean layers. Serve chilled and enjoy!

Notes

Chill mixing bowl and beaters before whipping cream for fluffiest mousse. Make sponge and compote a day ahead for easier assembly. For gluten-free, use a 1:1 baking blend. For dairy-free, substitute coconut cream and dairy-free butter. If using frozen blueberries, thaw and drain well. Taste lemon curd before using; adjust powdered sugar if needed. Cake is best served chilled and can be made a day in advance.

Prep Time: 30 minutes
Cook Time: 22 minutes
Category: Dessert
Cuisine: American, French-inspired

Nutrition

Serving Size: 1 slice (1/10th of cake)
Calories: 260
Sugar: 21
Sodium: 120
Fat: 14
Saturated Fat: 8
Carbohydrates: 32
Fiber: 2
Protein: 4

Keywords: lemon blueberry mousse cake, layered dessert, spring cake, easy mousse cake, blueberry compote, lemon mousse, party dessert, brunch cake, nut-free dessert, gluten-free option