Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 cups fresh blueberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 2 teaspoons unflavored gelatin
- 3/4 cup heavy cream
- 2 egg whites
- 2 tablespoons powdered sugar
- 1/2 cup lemon curd
- 1 teaspoon lemon zest
Instructions
- Begin by preheating your oven to 350°F (175°C). Combine the flour, sugar, salt, and vanilla in a mixing bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Press the dough evenly into a greased 9-inch springform pan and bake for 15-20 minutes or until golden. Allow it to cool completely before adding any layers.
- Puree 1 1/2 cups of blueberries with sugar and lemon juice in a blender until smooth. Sprinkle gelatin over 2 tablespoons of cold water and let it sit for 5 minutes, then heat gently until dissolved. Mix the gelatin into the blueberry puree. Whip the heavy cream to soft peaks and fold into the blueberry mixture. Beat egg whites with powdered sugar until stiff peaks form, then gently fold into the mousse. Chill for at least 2 hours until set.
- Spread the lemon curd and lemon zest over the cooled crust. Pour the blueberry mousse over the lemon layer, smoothing the top with a spatula. Refrigerate for another 4-6 hours or overnight to allow the flavors to meld and the mousse to set perfectly.
Notes
- Make sure to fully chill the blueberry mousse for optimal setting.
- You can replace fresh blueberries with frozen blueberries—thaw and drain excess liquid before pureeing.
- To prevent the mousse from collapsing, gently fold ingredients and keep the cake refrigerated until serving.
- Use a sharp knife dipped in hot water for clean slices.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking, Folding, Chilling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350 Kcal
- Sugar: 20g
- Sodium: 80mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 65mg