Incredibly Creamy Blueberry-Lemon Mousse

Patty Catalano
Patty CatalanoFood Editor at The Kitchn
The only subject that has ever held my attention has been food, because there’s no end to what you can taste, smell, learn, and cook. I patchworked my way to recipe development and food writing by earning degrees in Family & Consumer Sciences (you may have known it as Home Ec) and Food, Nutrition, and Culinary Science, and working anywhere that would take me: university food services, local bakeries, and the set of Good Eats on Food Network. Early on, I asked my mom how she knew what a cookbook recipe (with no pictures) would look and taste like. While my mom was there to teach me, I realized that not everyone has someone to turn to for trusted cooking guidance. I try every day to be that person for The Kitchn’s readers by sharing smart recipes they can feel proud to serve. Recipe development is the most fun job I can imagine, but it also comes with a lot of dirty dishes and hours spent in the grocery store. I’ve found that I actually really love grocery shopping — especially at Costco and Aldi — and it brings me such joy to share my finds with The Kitchn readers.
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published Apr 17, 2024
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angled shot of three small jars of blueberry mousse, topped with lemon zest and small blueberries
Credit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter

This light and creamy mousse is bursting with blueberry flavor.

Serves4

Prep10 minutes

Cook4 minutes

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Jump to Recipe
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angled shot of three small jars of blueberry mousse, topped with lemon zest and small blueberries
Credit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter

About this time every year, I start adding blueberries to breakfast bakes, dump cakes, and everything in between. I simply cannot get enough of their rich, jammy flavor and intense indigo color. If you feel the same way, I have the perfect dessert for you. These single-serving cups layered with buttery cookie crumbs, fruity whipped blueberry-lemon mousse, and store-bought preserves come together in less than 15 minutes. Here’s how to make super-creamy blueberry-lemon mousse that’s bursting with blueberry flavor. 

Why You’ll Love It

  • It’s literally bursting with blueberries! This fruity fluff relies on three kinds of blueberries: fresh, freeze-dried, and preserves for its gorgeous lavender hue and fruit-forward flavor.
  • There’s no stand mixer involved. Blueberry mousse comes together entirely in the food processor and remains stable for days, making it the perfect make-ahead dessert.
Credit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter

Key Ingredients in Blueberry-Lemon Mousse

  • Fresh blueberries: You can’t make a blueberry dessert without fresh berries! Add a handful of the plump fruit to the mousse, but make sure to save some for garnishing.
  • Freeze-dried blueberries: Find them in the produce section of your grocery store or order the freeze-dried blueberries online. 
  • Blueberry preserves: Use store-bought preserves or homemade jam to add even more blueberry flavor to the mousse.
  • Heavy cream: Cold heavy cream whips up light and fluffy, so make sure it is well-chilled.
  • Cream cheese: Use full-fat cream cheese from a block to stabilize the mousse so you can make it in advance. 
  • Vanilla wafer cookies: Add buttery, toasted vanilla wafer crumbs to the bottom of each jar so that every serving gets a spoonful of crust.
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Blueberry-Lemon Mousse Recipe

This light and creamy mousse is bursting with blueberry flavor.

Prep time 10 minutes

Cook time 4 minutes

Serves 4

Nutritional Info

Ingredients

  • 1

    medium lemon

  • 18 to 20

    vanilla wafer cookies (about 2 1/2 ounces)

  • 2 tablespoons

    unsalted butter

  • 2 pinches

    kosher salt, divided

  • 1/2 ounce

    freeze-dried blueberries (about 1/2 cup)

  • 1/2 cup

    granulated sugar

  • 2 ounces

    cream cheese

  • 3/4 cup

    fresh blueberries (about 3 1/4 ounces), plus more for garnish

  • 1 1/2 cups

    cold heavy cream

  • 4 tablespoons

    blueberry preserves, divided

Instructions

  1. Finely grate the zest from 1 medium lemon (about 1 1/2 teaspoons). Juice the lemon until you have 1 tablespoon.

  2. Place 18 to 20 vanilla wafer cookies in a large zip-top bag. Seal the bag and crush the cookies with a rolling pin into fine crumbs (about 3/4 cup).

  3. Melt 2 tablespoons unsalted butter in a medium skillet over medium heat. Add the vanilla wafer crumbs and 1 pinch kosher salt. Cook until fragrant and the crumbs are toasted and fragrant, about 2 minutes. Remove the pan from the heat and let cool while you make the blueberry-lemon mousse.

  4. Place 1/2 ounce freeze-dried blueberries and 1/2 cup granulated sugar in the bowl of a food processor fitted with the blade attachment. Process until finely ground into a powder, 20 to 30 seconds.

  5. Add half of the lemon zest (reserve the remaining for garnish), the lemon juice, 2 ounces cream cheese, 3/4 cup blueberries, and the remaining 1 pinch kosher salt. Process until smooth and combined, about 30 seconds. Add 1 1/2 cups cold heavy cream and process, stopping and scraping down the sides of the bowl as needed until the mousse is light and fluffy, 1 1/2 to 2 minutes.

  6. Divide the cookie crumbs between 4 (6- to 8-ounce) glasses, jars, or ramekins (about 2 tablespoons each). Transfer the mousse into a large zip-top bag and snip off one bottom corner; pipe half of the mousse into the glasses (scant 1/4 cup each). Dollop 1 heaping tablespoon blueberry preserves into each glass over the mousse and use the back of a small spoon to spread it into an even layer. Pipe the remaining mousse over the blueberry preserves (about 1/4 cup each).

  7. Garnish with the reserved lemon zest and more fresh blueberries. Serve immediately or refrigerate for at least 1 hour to serve chilled.

Recipe Notes

Make ahead: The blueberry-lemon mousse can be made, covered, and refrigerated up to 1 day ahead. Some blueberry juice may seep out upon storage, but gently stir to incorporate back into the mousse before serving. Make the vanilla wafer cookie mixture, and serve.

Storage: Leftovers can be covered and refrigerated for up to 2 days — the crumbs will soften over time.

Filed in:
Dessert
vegetarian
dairy
quick
Make Ahead
sweets