Lemon Blueberry Shortbread Mousse Cake

Why You’ll Love Lemon Blueberry Shortbread Mousse Cake Recipe

This dessert stands out with its layered textures and vibrant flavors. The lemon mousse is silky and bright, balancing the richness of the shortbread crust. The blueberry compote adds just the right amount of sweetness and a beautiful pop of color. Not only is this cake stunning to look at, but it’s also surprisingly easy to prepare ahead of time, making it ideal for special occasions or make-ahead entertaining.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Shortbread Crust:

• all-purpose flour

• powdered sugar

• unsalted butter, softened

• lemon zest

For the Lemon Mousse:

• heavy cream

• lemon juice

• granulated sugar

• lemon zest

• gelatin

• cold water

For the Blueberry Compote:

• fresh or frozen blueberries

• granulated sugar

• lemon juice

• cornstarch

• water

Directions

Prepare the Shortbread Crust:

1. Preheat oven to 350°F (175°C).

2. In a mixing bowl, combine flour, powdered sugar, and lemon zest.

3. Add softened butter and mix until a dough forms.

4. Press the dough evenly into a greased 9-inch springform pan.

5. Bake for 15–20 minutes until lightly golden. Cool completely.

Prepare the Lemon Mousse:

1. In a small bowl, sprinkle gelatin over cold water and let bloom.

2. In a saucepan, combine lemon juice, sugar, and zest. Heat until sugar dissolves.

3. Remove from heat and stir in the bloomed gelatin. Let cool to room temperature.

4. Whip heavy cream to stiff peaks.

5. Gently fold the lemon mixture into the whipped cream.

Prepare the Blueberry Compote:

1. In a saucepan, combine blueberries, sugar, lemon juice, cornstarch, and water.

2. Cook over medium heat for 5–7 minutes until thickened and berries begin to break down.

3. Let cool completely.

Assemble the Cake:

1. Spread the lemon mousse evenly over the cooled shortbread crust.

2. Spoon the blueberry compote over the mousse.

3. Refrigerate for at least 4 hours, or until fully set.

Serve:
Carefully release from the springform pan, slice, and enjoy.

Servings and timing

Servings: 10–12 slices
Prep Time: 30 minutes
Cook Time: 20 minutes
Chill Time: 4 hours
Total Time: About 5 hours

Variations

• Berry Swap: Use raspberries or blackberries instead of blueberries.

• Citrus Twist: Try lime or orange zest and juice for a different citrus profile.

• No-Bake Crust: Use a graham cracker or cookie crust if you want to skip baking.

• Mini Versions: Make individual mousse cakes using muffin tins or dessert rings.

• Herbal Infusion: Add a hint of fresh basil or mint to the blueberry compote.

Storage/Reheating

Store the cake in the refrigerator, covered, for up to 4 days.
Freezing is not recommended as it can affect the texture of the mousse.
This cake is served cold and does not require reheating.

FAQs

How far in advance can I make this cake?

You can make it up to 2 days ahead. Keep it refrigerated and covered to maintain freshness.

Can I use bottled lemon juice?

Fresh lemon juice is best for flavor, but bottled can be used in a pinch.

What can I use instead of gelatin?

Agar-agar can be used as a vegetarian alternative. Follow package instructions for ratios.

Can I make it gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend suitable for baking.

Can I use frozen blueberries for the compote?

Yes, frozen blueberries work well. No need to thaw them before cooking.

Can I skip the blueberry layer?

Yes, the lemon mousse and shortbread base are delicious on their own.

How do I know when the mousse is set?

It should feel firm to the touch and hold its shape when sliced.

Can I use a different type of crust?

Absolutely. A graham cracker, vanilla wafer, or almond flour crust are great options.

How do I prevent the crust from getting soggy?

Ensure the crust is fully cooled before adding the mousse layer.

Can I make this as a layered trifle?

Yes, layer the components in a trifle dish or individual cups for a no-fuss version.

Conclusion

The Lemon Blueberry Shortbread Mousse Cake is a delightful fusion of creamy, tangy, and sweet elements, making it an irresistible dessert for any occasion. With its elegant layers and fresh flavors, it’s sure to impress both visually and in taste. Prepare it ahead of time and enjoy a refreshing, no-fuss treat that captures the essence of citrus and berries in every bite.

Lemon Blueberry Shortbread Mousse Cake

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A refreshing and elegant layered dessert featuring a buttery shortbread crust, tangy lemon mousse, and a sweet blueberry compote topping.

• Author: Emily
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 4 hours 50 minutes
• Yield: 1 9-inch cake (8-10 servings)
• Category: Dessert
• Method: No-Bake, Baked
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1/2 cup unsalted butter, softened
• 1 tsp lemon zest
• 1 cup heavy cream
• 1/2 cup lemon juice
• 1/2 cup granulated sugar
• 1 tbsp lemon zest
• 1 tsp gelatin
• 2 tbsp cold water
• 1 1/2 cups fresh or frozen blueberries
• 1/4 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp cornstarch
• 2 tbsp water

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Instructions

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine the flour, powdered sugar, and lemon zest.
3. Add the softened butter and mix until the dough comes together.
4. Press the dough evenly into the bottom of a greased 9-inch springform pan and press it down firmly to create an even layer.
5. Bake for 15-20 minutes, or until lightly golden. Allow to cool completely.
6. In a small bowl, sprinkle the gelatin over cold water and let it sit for a few minutes to bloom.
7. In a saucepan, combine the lemon juice, granulated sugar, and lemon zest. Heat until the sugar is dissolved.
8. Remove from heat and stir in the gelatin until fully dissolved. Let it cool to room temperature.
9. Whip the heavy cream to stiff peaks.
10. Gently fold the lemon mixture into the whipped cream until well combined.
11. In a saucepan, combine blueberries, granulated sugar, lemon juice, cornstarch, and water.
12. Cook over medium heat until the mixture thickens and the blueberries begin to break down, about 5-7 minutes. Let it cool.
13. Pour the lemon mousse over the cooled shortbread crust, spreading it evenly.
14. Spoon the blueberry compote over the lemon mousse, creating an even layer.
15. Refrigerate the cake for at least 4 hours, or until set.
16. Carefully remove the cake from the springform pan. Slice and enjoy!

Notes

• Make sure the shortbread crust is completely cool before adding the mousse.
• Use fresh lemon juice for best flavor.
• The cake can be made a day ahead and stored in the refrigerator.
• Frozen blueberries can be used if fresh ones aren’t available.

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 22g
• Sodium: 60mg
• Fat: 18g
• Saturated Fat: 11g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 45mg