Lemon Blueberry Mousse Cake: A Refreshing Summer Delight
A delightful dessert, Lemon Blueberry Mousse Cake blends sweet blueberries and zesty lemon for a refreshing summer treat.
Equipment
- - Mixing bowl
- - Saucepan
- cake pan
- - Mixer
- - Measuring cups
- - Measuring spoons
Ingredients
For the Crust
- 1 can cooking spray
- 30 pieces Nilla wafers, crushed Can substitute with graham crackers.
- 5 Tbsp butter, melted Coconut oil works as a dairy-free option.
For the Mousse
- 1.5 cups blueberries Fresh berries preferred.
- 2 Tbsp lemon juice Freshly squeezed is best.
- 2 tsp lemon zest Can use lime zest for a twist.
- 2 tsp unflavored gelatin Avoid flavored varieties.
- 2.5 cups white chocolate chips Consider dark chocolate for a richer taste.
- 3 cups heavy cream, divided Coconut cream is a great dairy-free substitute.
- 0.5 cups powdered sugar Reduce for less sweetness.
For the Sauce
- 1 cup blueberries, additional Fresh or frozen work well.
- 1 Tbsp lemon juice, additional
- 0.25 cups granulated sugar Maple syrup can be a natural alternative.
Instructions
Preparation Steps
- Preheat your oven to 350°F. Prepare your cake pan by spraying with cooking spray.
- Combine crushed Nilla wafers and melted butter in a mixing bowl. Press firmly into the bottom of your prepared pan to form a crust.
- Cook blueberries (1 ½ cups), lemon juice, zest, gelatin, and granulated sugar in a saucepan over medium heat, stirring until berries burst. Strain and chill.
- Bloom gelatin in cooled blueberry sauce; mix with melted white chocolate until smooth.
- Whip 2 cups of heavy cream with powdered sugar until stiff peaks form. Fold in blueberry mixture until blended.
- Pour the mousse over the prepared crust. Refrigerate for at least 4 hours to set.
- Prepare sauce by heating additional blueberries, lemon juice, and sugar until blueberries soften. Serve warm over mousse.
Notes
Garnish with more fresh blueberries and whipped cream for an elegant finish.