Imagine a dessert so light, so refreshing, and so irresistibly delicious that it will transport you to a sunny orchard with just one bite! This Lemon Blueberry Mousse Cake is not just a dessert; it's a culinary masterpiece that combines the tangy zest of lemons with the sweet burst of blueberries, all nestled on a crisp graham cracker crust. Perfect for summer gatherings, intimate dinner parties, or when you simply want to treat yourself to something extraordinary, this recipe promises to elevate your dessert game and leave your guests begging for more.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups crushed graham crackers
- 1/2 cup butter, melted
- 2 cups heavy cream
- 1 cup blueberries
- 1/2 cup lemon juice
- 1 cup powdered sugar
- 1 tsp lemon zest
Instructions
- Preheat your oven to 350°F (175°C). Prepare a 9-inch springform pan by greasing the bottom and sides lightly with butter or non-stick spray.
- In a medium mixing bowl, combine the crushed graham crackers and melted butter. Mix until the crumbs are evenly coated with butter and resemble wet sand.
- Press the graham cracker mixture firmly into the bottom of the prepared springform pan to form an even crust. Bake in the preheated oven for about 10 minutes, or until lightly golden. Remove from the oven and let it cool completely.
- While the crust is cooling, in a large mixing bowl, whip the heavy cream until soft peaks form. Be careful not to over-whip, as you want a light and airy texture.
- In a separate bowl, combine the lemon juice, powdered sugar, and lemon zest. Stir until the sugar is fully dissolved and the mixture is smooth.
- Gently fold the lemon mixture into the whipped cream until well combined. Be careful to maintain the lightness of the whipped cream.
- Once the mixture is fully combined, gently fold in the blueberries, being cautious not to break them apart.
- Pour the lemon blueberry mousse mixture over the cooled graham cracker crust in the springform pan. Spread it out evenly with a spatula.
- Cover the cake with plastic wrap and refrigerate for at least 2 hours, or until set. This allows the flavors to meld and the mousse to firm up.
- Once set, carefully remove the sides of the springform pan. Slice the mousse cake into 8 servings and serve chilled. You can garnish with additional blueberries or lemon zest if desired.
Tips
- Crust Perfection: Ensure your graham cracker crumbs are finely crushed and evenly mixed with melted butter for a stable, delicious base.
- Whipping Cream Technique: When whipping cream, stop just at soft peaks to maintain a light, airy texture. Over-whipping can make your mousse dense.
- Gentle Folding: When incorporating the lemon mixture and blueberries, use a gentle folding motion to preserve the cream's volume.
- Chilling is Key: Allow at least 2 hours of refrigeration to let the mousse set properly and allow flavors to meld.
- Fresh Ingredients Matter: Use fresh lemon juice and zest for the brightest, most vibrant flavor.
- Serving Tip: Run a knife around the springform pan's edge before removing to ensure a clean release.
- Optional Garnish: Fresh blueberries, lemon zest, or a light dusting of powdered sugar can elevate the cake's presentation.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 3g
Fat: 32g
Saturated Fat: 20g
Cholesterol: 100mg
