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Lemon Blueberry Domes Recipe

★★★★★

4.8 from 73 reviews
  • Author: Naomi
  • Total Time: 2 hours 30 minutes
  • Yield: 6 servings 1x

Description

Lemon Blueberry Domes are a delightful no-bake mousse dessert combining the tangy freshness of lemon with the sweet, juicy bursts of blueberries. Featuring a soft sponge cake base, a creamy lemon mousse filling, and a shimmering blueberry jelly center, these elegant domes are finished with a glossy blueberry glaze. Perfect for special occasions or a refreshing treat, this recipe offers a balanced blend of citrus and berry flavors with a smooth and airy texture.

Ingredients

Scale

Sponge Cake Base

  • 1 large egg, room temperature
  • 3 tbsp (40g) granulated sugar
  • 1/2 cup (60g) all-purpose flour
  • 1 1/2 tbsp (20g) butter, melted
  • 1/2 tsp vanilla extract
  • Pinch of salt

Blueberry Jelly

  • 1 cup (150g) fresh or frozen blueberries
  • 2 tbsp (30g) granulated sugar
  • 1 tbsp lemon juice
  • 1 1/2 tsp (4g) gelatin powder
  • 2 tbsp water (for blooming gelatin)

Lemon Mousse

  • 1 cup (240ml) heavy cream
  • 4 oz (120g) cream cheese or cottage cheese, blended smooth
  • Zest of 2 lemons
  • 1/4 cup (60ml) freshly squeezed lemon juice
  • 1/3 cup (60g) granulated sugar
  • 2 tsp (5g) gelatin powder
  • 1 tsp vanilla extract
  • 2 tbsp water (for blooming gelatin)

Blueberry Glaze

  • 1/3 cup (80g) blueberry jam or puree
  • 1 tsp (3g) gelatin powder
  • 2 tbsp water (for blooming gelatin)

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for the sponge cake baking.
  2. Whisk Egg and Sugar: In a bowl, whisk 1 large egg with 3 tbsp sugar until the mixture becomes pale and frothy, approximately 2 minutes, incorporating air for a light cake texture.
  3. Mix Batter: Gently fold in 1/2 cup flour, melted butter, vanilla extract, and a pinch of salt just until combined to avoid overmixing and ensure a tender sponge.
  4. Bake Sponge: Spread the batter evenly on the prepared baking sheet to about 1/2 inch thickness and bake for 10-12 minutes until the cake is golden and springy to the touch, then cool completely.
  5. Cut Sponge Circles: Use a 2-inch round cutter to cut out 6 circles from the cooled sponge cake. Set aside; these circles will form the base of each dome.
  6. Bloom Gelatin for Blueberry Jelly: In a small bowl, soak 1 1/2 tsp gelatin powder in 2 tbsp cold water for 5 minutes to soften.
  7. Cook Blueberry Mixture: In a saucepan over medium heat, combine blueberries, 2 tbsp sugar, and 1 tbsp lemon juice. Cook until berries burst and mixture thickens, about 5-7 minutes.
  8. Add Gelatin to Jelly: Remove from heat and stir in the bloomed gelatin until fully dissolved. Optionally strain through a fine mesh sieve for a smooth jelly texture.
  9. Chill Jelly: Pour the blueberry jelly mixture into 6 small molds or a dome mold halfway and freeze for 30 minutes until set.
  10. Bloom Gelatin for Mousse: Bloom 2 tsp gelatin powder in 2 tbsp cold water for 5 minutes to prepare for mousse.
  11. Whip Cream and Prepare Cheese: Whip the heavy cream to soft peaks. In a separate bowl, blend cream cheese or cottage cheese until smooth.
  12. Combine Mousse Ingredients: Mix in lemon zest, lemon juice, sugar, and vanilla extract with the cheese mixture until well combined.
  13. Incorporate Gelatin: Gently melt the bloomed gelatin (microwave for 10 seconds or warm on stovetop) and stir it into the lemon cheese mixture.
  14. Fold Whipped Cream: Carefully fold the whipped cream into the lemon mixture until evenly combined, then chill for 10 minutes to slightly set.
  15. Assemble Domes – Layer 1: Fill each dome mold halfway with the lemon mousse, then press a set blueberry jelly disk into the center of the mousse.
  16. Assemble Domes – Layer 2: Cover the blueberry jelly with the remaining mousse, smooth the tops, and press a sponge cake circle onto the base of each dome mold.
  17. Freeze Domes: Freeze the assembled domes for 1-2 hours until fully set and easy to unmold.
  18. Bloom Gelatin for Glaze: Soak 1 tsp gelatin in 2 tbsp water for 5 minutes to prepare the glaze.
  19. Prepare Blueberry Glaze: Warm blueberry jam or puree in a saucepan, then stir in the bloomed gelatin until smooth and glossy.
  20. Glaze and Chill: Unmold the domes onto a wire rack, spoon the blueberry glaze evenly over each dome allowing it to drip down the sides, then chill for 15 minutes to set the glaze before serving.

Notes

  • Ensure gelatin is fully bloomed and melted for smooth mousse and jelly texture.
  • Do not overmix the sponge batter to keep it light and tender.
  • Using cream cheese gives a richer mousse; cottage cheese is a lighter alternative.
  • Blueberries can be fresh or frozen; thaw before using if frozen.
  • For a smoother jelly, strain the blueberry mixture before chilling.
  • Freeze domes well before glazing to prevent melting or deformation.
  • You can prepare components ahead and assemble just before serving.
  • Prep Time: 40 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: lemon blueberry dessert, mousse domes, blueberry jelly, lemon mousse, sponge cake dessert

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Find it online: https://naomifletcher.com/lemon-blueberry-domes-recipe/