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    Home > Cakes

    Published: Jun 16, 2023 · Modified: Jun 6, 2023 by Helen S Fletcher · This post may contain affiliate links · 18 Comments

    Lemonade Cake with Blueberry Sauce

    Jump to Recipe Print Recipe

    You won't want to miss this Lemonade Cake with Blueberry Sauce, cool as a cucumber and just perfect for summer. When I taught this, everyone loved the clean cut of this cake with the deep purple sauce running down the pale yellow sides.

    A tart lemon curd is tempered with whipped cream and a meringue and poured over a vanilla wafer crust. And that blueberry sauce is one you will make over and over to serve with pancakes and waffles as well as over ice cream. As I said, just made for summer!!

    Lemonade Cake with blueberry sauce on a green plate wiht a yellow napkin.

    While it does have several component parts they can be made ahead and the cake just assembled. Or, the entire cake can be made ahead and frozen.

    how to bake better custard
    Baking gets better when you subscribe

    Baking gets better when you subscribe to receive this PDF on getting the most out of baking including information on equipment, ingredients and baking equipment.

    Be sure to check out some of the other desserts with lemon and/or blueberries: Blueberry Poke Cake, Blueberry Pizza in a Brioche Crust (the 60 Second Brioche) or the Lemon Meringue Cake which is not to be missed.

    Jump to:
    • Why You'll Love This Recipe
    • Recipe Ingredients
    • Step by Step Instructions
    • Recipe FAQs
    • Storage
    • Expert Tips
    • Other Delicious Desserts for your Enjoyment
    • Lemonade Cake with Blueberry Sauce

    Why You'll Love This Recipe

    • It tastes incredible. The sweet-tart mousse served with the whole blueberry sauce is a classic combination for anytime and anything.
    • Uses basic ingredients available in any grocery store
    • It can be made ahead and frozen. Perfect when time is not your friend.
    • Elegantly simple yet boldly flavored.

    Recipe Ingredients

    Vanilla wafers in a bowl and melted butter for the crust of the Lemonade Cake.

    Vanilla Wafers and melted butter

    Lemon Curd

    Ingredients for the Lemon Curd are egg yolks, whole eggs,lemon juice, sugar,butter, gelatin and water.

    BACK ROW: Egg yolks, whole eggs, lemon juice

    MIDDLE ROW: Unsalted butter

    FRONT ROW: Granulated sugar, gelatin, water

    Lemon Mousse

    The lemon mousse ingredients include lemon curd, egg whites, granulated sugar and cream.

    Clockwise: Egg whites, lemon curd, heavy cream, granulated sugar

    Blueberry Sauce

    For the blueberry sauce there is blueberries, sugar, cornstarch, water, lemon juice.

    Clockwise: Blueberries, granulated sugar, cornstarch, water, lemon juice

    Be sure to see the recipe card below for the full ingredients list and instructions.

    Step by Step Instructions

    Lemon Curd

    Using the ingredients listed below, prepare the lemon curd as pictured in the How to Make Lemon Curd.

    It is important to make the curd and let it cool until just barely cool at room temperature. If it gets too set, just put it in the microwave for 10 to 15 seconds at a time until it is still thick and cool but will blend well with the meringue and whipped cream.

    Crumb Crust

    The vanilla wafers are in the bowl of a food processor,

    Step 1. Place the vanilla wafers in the bowl of a processor.

    The cookies have been processed into crumbs and placed in a bowl.

    Step 2. Process the crumbs until fine and place in a medium size bowl.

    The melted butter is added to the crumbs.

    Step 3. Add the butter to the crumbs, mixing so the crumbs are evenly buttered. Pour into the prepared pan.

    The crumb crust has been evenly and firmly patted into the bottom of the pan.

    Step 4. Pat the crumbs evenly and firmly into the bottom of the pan. Set aside.

    Lemon Mousse Filling

    Cream whipped to medium peaks in a mixing bowl.

    Step 1. Whip the cream to medium peaks. Remove it from the bowl and set it aside.

    The egg whites are whipped to just before adding the sugar.

    Step 2. In a clean mixing bowl, whip the whites until they leave tracks from the beater.

    The sugar is being added slowly to the beating egg whites in the mixing bowl.

    Step 3. Slowly add the sugar to the beating egg whites. Wait about 10 seconds before adding the next addition.

    The meringue is added to the lemon curd.

    Step 4. Add the meringue into the lemon curd and fold in. It doesn't have to be folded in completely.

    The reserved whipped cream is folded in after the meringue.

    Step 5. The reserved whipped cream is added to the lemon curd mixture and everything is folded together completely.

    The filling is poured over the crust.

    Step 6. Pour the filling over the crust in the pan.

    The filling is being smoothed out using a small offset spatula.

    Step 7. Smooth the filling our with an offset spatula.

    The filling is smoothed out before putting it in the refrigerator to set up.

    Step 8. Place the cake in the refrigerator to firm up.

    Releasing the Cake

    A blow dryer is held close to the pan to heat the mousse so it can be released smoothly from the pan.

    Step 1. Place a hair blower on high about ½ inch from the side of the pan. Go around the side briefly. You just want to loosen the mousse.

    The pan with the cake is place on a wide can.

    Step 2. Place the cake on a wide can.

    The side of the can slides down to reveal the cake.

    Step 3. Slide the rim of the cheesecake pan down.

    The cake is placed on a cake board.

    Step 4. Place the cake on a cake board or serving plate by placing a metal spatula between the bottom of the crust and the bottom of the pan. Go around the bottom and move with two spatulas.

    Blueberry Sauce

    The sugar and cornstarch are in a saucepan.

    Step 1. Place the sugar and cornstarch in a medium size pan.

    Whisk the sugar and cornstarch together.

    Step 2. Whisk the two together.

    The water has been whisked in to start dissolving the sugar and cornstarch.

    Step 3. Whisk in the water and lemon juice to start dissolving the sugar and cornsyrup.

    Add the blueberries to the pan.

    Step 4. Add the blueberries to the pan.

    The sauce has been cooked over medium heat until thickened.

    Step 5. Cook the sauce over medium heat, stirring constantly, until it comes to a boil. Cook for 2 minutes more. Remove from the heat and cool. Transfer to a bowl to cool.

    Recipe FAQs

    What is the difference between cultivated and wild blueberries?

    Cultivated blueberries are fairly uniform in their size, color and taste. Wild blueberries are generally much smaller in size than cultivated. They also vary in color from different shades of blue to almost black. Taste varies from very sweet to not-so-sweet.

    What does "bloom the gelatin"mean?

    Gelatin, whether it is in granulated or sheet form must be soaked in cold water to soften it. If using granulated gelatin, it must be liquified after blooming by heating it over a water bath or in the microwave before being introduced into other ingredients.

    What is the difference between a cheesecake and springform pan.

    The cheesecake pan is a solid rim with a loose bottom. The springform pan has a loose bottom and a rim that opens and closes with a latch or buckle. For more information on the two, see my post on Bailey's Cheesecake.

    Storage

    This cake should be kept in the refrigerator and keeps well for several days. It can also be made and frozen, then well wrapped and stored for several months. The blueberry sauce can be made up to 5 days ahead.

    Expert Tips

    • If you are queasy about using raw egg whites, put the whites and sugar in the bowl of a mixer. Place the mixer bowl over (not in) a saucepan of simmering (not boiling) water. Beat or whisk continuously with a hand held mixer or whisk. Heat to 160°F or 70°C which should take between 3 ½ minutes. Place on the mixer and continue to beat until a meringue forms as described in the recipe.
    • Either fresh or frozen blueberries can be used. If using frozen berries, do not thaw them first.
    • When using cornstarch, it is important to either dissolve it in a small amount of water or mix it with the sugar in the recipe before adding the water. If it is not dissolved first, it will become lumpy and not thicken.
    • Heavy cream with a 36 % butterfat content whips up thicker than whipping cream with less butterfat and is recommended for the best results.
    • Straining the eggs and yolk mixture in the beginning removes the chalazae which is the hard, stringy egg white that suspends the yolk in the middle of the white.   If it is not strained out, it cooks up hard and ruins the smoothness of the Lemon Curd.  It is also much easier to do it in the beginning and not at the end when it has thickened.
    A slice of Lemonade Cake on a white plate
with green behind it.

    Other Delicious Desserts for your Enjoyment

    • Finished Photo
      Tri-Chocolate Pate
    • Chocolate Strawberry Mousse Cake for Exceptional Mother's Day Cakes
      Exceptional Mother's Day Cakes
    • A Quick and Easy Summer Tea Cake
    • Double Chocolate Mousse Cake
      Double Chocolate Mousse Cake

    If you love this Lemonade Cake or any other recipe on my website, please please leave a 🌟 star rating in the recipe card and let me know how it went in the 📝 comments below. I love hearing from you!

    Lemonade Cake with blueberry sauce on a green plate wiht a yellow napkin.

    Lemonade Cake with Blueberry Sauce

    Helen S Fletcher
    A tart lemon curd is tempered with whipped cream and a meringue and poured over a vanilla wafer crust. And that blueberry sauce is one you will make over and over to serve with pancakes and waffles as well as over ice cream.
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 1 hour hr 30 minutes mins
    Chilling time 6 hours hrs
    Total Time 7 hours hrs 30 minutes mins
    Course Dessert
    Cuisine American
    Servings 14 servings
    Calories 234 kcal

    Equipment

    • 9x3 cheesecake or springform pan

    Ingredients

    Lemon Curd

    • 1 tablespoon water
    • 1 ½ teaspoons gelatin
    • 2 large eggs
    • 3 large egg yolks
    • ½ cup granulated sugar (100 grams or 3 ½ ounces)
    • ½ cup lemon juice, freshly squeezed
    • ½ cup unsalted butter cold, cut into 6 pieces (114grams or 1 stick)

    Vanilla Wafer Crust

    • 1 ¼ cups vanilla wafer crumbs (about 40, 140 grams or 5 ounces)
    • 4 tablespoons unsalted butter, (58 grams or 2 ounces)

    Lemon Mousse

    • 1 cup heavy cream
    • 2 egg whites (leftover from above)
    • ¼ cup sugar (50 grams or 1 ¾ ounces)
    • Lemon Curd

    Blueberry Sauce

    • ⅓ cup granulated sugar (65 grams or 2 ¼ ounces)
    • 1 teaspoon cornstarch
    • 3 tablespoons water
    • 1 teaspoon lemon juice or balsamic vinegar
    • 2 ½ cups fresh or frozen blueberries (12 ounce bag)

    Instructions
     

    Lemon Curd

    • Soften the gelatin in the water. Set aside.
    • Place the eggs and yolks in bowl. Whisk to combine.
    • Whisk in the sugar and the lemon juice. Strain the mixture into the top of a boiler. Add the butter and place over gently boiling water.
    • Stirring constantly, bring the curd to 172°F on a thermometer.
    • The gelatin will have formed a wiggly blob at this point. Tear it into small pieces and add it directly to the hot curd. Whisk to dissolve it into the curd.
    • Cover the surface directly with plastic wrap. Cool to use.
    • If made ahead, microwave briefly to bring it to room temperature when ready to use.

    Vanilla Wafer Crust

    • Process the wafers into crumbs either using a food processor or putting them in a plastic bag and crushing them with a rolling pin.
    • Add the butter and mix with a fork.
    • Press them evenly into the bottom of 9x3" cheesecake pan or springform mold. Set aside.

    Lemon Mousse

    • Beat the cream to medium peaks. Remove from the bowl and set aside.
    • In a clean mixing bowl, whip the whites until the whisk leaves marks in them.
    • Slowly add the sugar and beat to medium peaks. Fold into the lemon curd.
    • Fold in the reserved cream. Pour it into the crust and chill 6 hours or overnight to firm up.

    Blueberry Sauce

    • Whisk the sugar and cornstarch together in a medium saucepan.
    • Whisk in the water.
    • Add the blueberries and cook over medium heat, stirring constantly until the mixture comes to a boil. It will have thickened. Continue cooking and stirring for 2 minutes.
    • Transfer to a bowl and cover directly with plastic wrap. Cool to room temperature. Store in the refrigerator if not using immediately.

    Notes

    If you are queasy about using raw egg whites, put the whites and sugar in the bowl of a mixer. Place the mixer bowl over (not in) a saucepan of simmering (not boiling) water. Beat or whisk continuously with a hand held mixer or whisk. Heat to 160°F or 70°C which should take between 3 ½ minutes. Place on the mixer and continue to beat until a meringue forms as described in the recipe. 
    Either fresh or frozen blueberries can be used. If using frozen berries, do not thaw them first.
    When using cornstarch, it is important to either dissolve it in a small amount of water or mix it with the sugar in the recipe before adding the water. If it is not dissolved first, it will become lumpy and not thicken.
    Heavy cream with a 36 % butterfat content whips up thicker than whipping cream with less butterfat and is recommended for the best results. 
    Straining the eggs and yolk mixture in the beginning removes the chalazae which is the hard, stringy egg white that suspends the yolk in the middle of the white.   If it is not strained out, it cooks up hard and ruins the smoothness of the Lemon Curd.  It is also much easier to do it in the beginning and not at the end when it has thickened. 
     

    Nutrition

    Serving: 14servingsCalories: 234kcalCarbohydrates: 28gProtein: 3gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 93mgSodium: 64mgPotassium: 75mgFiber: 1gSugar: 22gVitamin A: 454IUVitamin C: 6mgCalcium: 24mgIron: 0.3mg
    Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

    SaveSave

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    Reader Interactions

    Comments

    1. Kathryn says

      July 14, 2023 at 11:24 pm

      Hello. Can I add gelatine to warmed shop bought lemon curd? Eggs are expensive here & lemons not available unless I buy them.
      Would love to try the recipe.
      Thankyou

      Reply
      • Helen S Fletcher says

        July 15, 2023 at 8:43 am

        Hi Kathryn, I don't know and wouldn't want to hazzard a guess. There is no way to tell how much gelatin, or how the curd was made. Often commercial products are not made the same as small batch.

        Reply
    2. Emily says

      July 02, 2023 at 8:46 am

      5 stars
      Perfection!

      Reply
      • Helen S Fletcher says

        July 02, 2023 at 10:02 pm

        Thanks Emily and thanks for the rating. I very much appreciate it.

        Reply
    3. Emily says

      July 01, 2023 at 8:08 am

      This was a joy to make, very impressive to serve (those perfect slices!) and a wonderful addition to our Father’s Day meal. Thank you, Helen, for making this home cook feel like a pro!

      Reply
      • Helen S Fletcher says

        July 01, 2023 at 9:12 am

        Hi Emily - Lucky family! This is a great summer dessert and I think it looks so pretty too. Do me a favor and leave me a 5 star rating on the recipe card. It helps google find me. Thanks and happy 4th.

        Reply
    4. Eileen Murphy says

      June 18, 2023 at 10:13 am

      5 stars
      Absolutely delightful! When I make something new in my house we judge it by whether or not I'd make it again. Definitely a keeper in my household! Thank you Helen!

      Reply
      • Helen S Fletcher says

        June 18, 2023 at 11:16 am

        So happy to hear Eileen. I agree about how I keep recipes also.

        Reply
    5. Jo H West says

      June 17, 2023 at 9:23 am

      5 stars
      Perfect summer dessert!

      Reply
      • Helen S Fletcher says

        June 17, 2023 at 3:04 pm

        Thanks Jo, I appreciate your comment and agree with you.

        Reply
    6. Beve Miller says

      June 16, 2023 at 11:44 am

      Lemon curd recipe is missing the 1/2 cup of unsalted butter

      Reply
      • Helen S Fletcher says

        June 16, 2023 at 3:40 pm

        Thanks Beve - It's fixed now.

        Reply
    7. Shirley Lipscomb says

      June 16, 2023 at 11:11 am

      Absolutely on my next dessert to make. Sounds delicious for this time of year.
      Thank you Helen.

      Reply
      • Helen S Fletcher says

        June 16, 2023 at 3:40 pm

        You're welcome Shirley.

        Reply
    8. Eileen Murphy says

      June 16, 2023 at 9:39 am

      Helen, I cannot wait to try this. Heading out to pick up lemons today. Will the base work with your scratch made vanilla wafers? Thanks, Eileen.

      Reply
      • Helen S Fletcher says

        June 16, 2023 at 9:52 am

        Sure it will. Monitor your butter. It may take more or less but that would be the only change. Be sure to give it a star rating. That helps a lot.

        Reply
    9. Donna Marie Lupson says

      June 16, 2023 at 6:25 am

      Thank you v. much for all your recipes. I really enjoy the posts.

      Reply
      • Helen S Fletcher says

        June 16, 2023 at 7:49 am

        Hi Donna, thanks for your kind words.

        Reply
    5 from 4 votes (1 rating without comment)

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