How to Make Lemon Blueberry Mousse Cake: The Best Dessert in Town

If you’re looking for the best dessert recipe, you’ve come to the right place.

Lemon blueberry mousse cake is a classic French dessert made famous by its creator, Georges Duboeuf. It was first introduced to the public in 1967 and was featured in the book “The World of Paris” by Henri Charrière.

In this recipe, I will show you how to make a simple yet delicious lemon blueberry mousse cake.

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Personal experience: 

I have to say that this lemon blueberry mousse cake is one of the best desserts I’ve ever had! It’s simple to make, but the flavors are incredible. This is it if you’re looking for a delicious and easy dessert that will impress your guests. Plus, it’s perfect for special occasions like birthdays or holidays. Give it a try, and you won’t be disappointed!

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Lemon Blueberry Mousse Cake

Lemon Blueberry Mousse Cake

Lemon blueberry mousse cake is a classic French dessert made famous by its creator, Georges Duboeuf. It was first introduced to the public in 1967 and was featured in the book "The World of Paris" by Henri Charrière.
Prep Time 30 mins
Cook Time 30 mins
Additional time: 6 hrs
Total Time 7 hrs
Course Dessert
Cuisine American
Servings 14
Calories 0.54 kcal


  • Oven
  • Refrigerator
  • Measuring cup
  • Microwave
  • Springform pan
  • Container
  • Standard bowl



  • 1 3/4 cups crumbled Walkers Shortbread Rounds
  • 2 tablespoons of sugar
  • 2 tablespoons melted butter


  • 8 ounces of white chocolate chips
  • 3 tablespoons of unsalted butter
  • 3.5 tablespoons of full-fat whipping cream
  • 2-tablespoons of lemon zest


  • 1/4 cup of freshly squeezed lemon juice
  • 2 teaspoons of freshly grated lemon zest
  • 1/3 cup of sugar
  • 4-egg yolks
  • 3 tablespoons unsalted butter


  • 2 teaspoons gelatin powder
  • 2 tablespoons ice water
  • 1 and 3/4 cups of full-fat whipped cream
  • 3/4 cup confectioners' sugar
  • 3/4 cup of lemon curd


  • 1.5 cup blueberries
  • .25 oz of powdered gelatin without flavor
  • 1 and 3/4 cups of full-fat whipped cream
  • 3/4 cup confectioners' sugar


  • Set oven temperature to 350 degrees.
  • We recommend using parchment paper to line the inside of a 9-inch springform pan up to about an inch above the rim. The mousse will fill the container within an inch of the very top. Because of the parchment paper, the pan's sides will be the right height. It will also facilitate the final step of releasing the cake from the pan.
  • Make the crust by mixing the ingredients in a medium bowl and pressing them into the bottom of a springform pan. The crust must be baked for 10 minutes before being removed from the oven.
  • Put the white chocolate chips into a standard bowl to prepare the ganache for the white chocolate layer.
  • Melt the butter in a glass measuring cup while incorporating the heavy whipping cream and lemon zest. Bring the entire mixture to a boil after the butter has melted.
  • Once the heavy cream and sugar mixture comes to a boil, pour it over the white chocolate chips and let them sit, covered, for about 5 minutes.
  • Whisk it thoroughly to ensure a silky texture in the white chocolate sauce. If it doesn't melt entirely after 30 seconds, microwave for 10 seconds at a time and whisk in between until smooth.
  • Cover the crust with white chocolate ganache and chill in the fridge until set.
  • Prepare the lemon curd by combining all ingredients in a double boiler. Mix up to 160 degrees by heating it and whisking it constantly. Put in the fridge to chill and thicken.
  • Complete the lemon mousse once the lemon curd has cooled and set. Combine the cold water and gelatin powder in a small dish. After resting for 5 minutes, heat for 5-10 seconds while whisking until smooth and warm. Put aside until room temperature is reached.
  • In another bowl, beat heavy whipping cream on high speed until it starts to get thick.
  • Slowly pour in the cooled gelatin as you whip the mixture on high with the powdered sugar until stiff peaks form.
  • Spread the lemon mousse evenly over the white chocolate ganache and gently fold in the lemon curd.
  • For the blueberry mousse, puree some blueberries, then strain them through a fine mesh strainer to remove any remaining pulp.
  • Toss the powdered gelatin on top of the blueberry puree and spread it around to make contact with all of the puree.
  • Rest for 5 minutes to plump up and harden. Gelatin, once set, can be melted in the microwave for 5-10 seconds before being whisked until smooth. Put aside until room temperature is reached.
  • While the gelatin mixture is cooling, whip up some cream. Heavy whipping cream needs to be beaten until it forms stiff peaks. When soft peaks have started, add the powdered sugar and continue whipping.
  • Gently fold in the gelatin when it has warmed to room temperature.
  • After uniformly distributing the blueberry mousse over the lemon mousse, put it in the refrigerator.
  • After 5-6 hours in the fridge, the cake is ready to be removed from the springform pan and served. Add blueberries and lemon slices or zest to the top of the cake.
  • Put in the fridge to chill before serving.
Keyword Lemon Blueberry Mousse Cake, Lemon Blueberry Mousse Cake Recipe

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Nutrition Information:

Serving Size: 1 Slice

Calories: 540

Sugar: 33.1 g

Sodium: 123.7 mg

Fat: 39.7 g

Carbohydrates: 42.8 g

Protein: 5.5 g

Cholesterol: 146.8 mg

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