Description
A refreshing dessert combining the vibrant flavors of lemon and blueberry in a light and airy mousse.
Ingredients
Scale
- 1 cup lemon juice
- 1 cup blueberries
- 1 cup sugar
- 1 tablespoon lemon zest
- 2 cups heavy cream
- 4 egg whites
- 1/4 teaspoon salt
- 1 (9-inch) round cake
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a round cake pan.
- In a bowl, combine lemon juice, zest, sugar, and blueberries; mix well.
- In a separate bowl, whip the heavy cream until soft peaks form.
- In another bowl, beat the egg whites with salt until stiff peaks form.
- Gently fold the whipped cream into the lemon-blueberry mixture, then fold in the egg whites.
- Pour the mixture into the prepared cake pan and bake for about 30-35 minutes.
- Let it cool before serving.
Notes
Ensure that the heavy cream is cold before whipping for the best peaks. You can substitute heavy cream with coconut cream for a dairy-free option.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 60mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Lemon Blueberry Cake, Mousse Cake, Dessert Recipe