Heavenly Lemon Blueberry Shortbread Mousse Cake Recipe

Decadent desserts sometimes surprise us with unexpected flavor combinations that dance on our palates.

This velvety lemon blueberry shortbread mousse cake blends tangy and sweet notes into a sublime culinary experience.

Buttery shortbread provides a delicate crumbly base that perfectly complements the light, airy mousse.

Fresh blueberries weave bursts of natural sweetness throughout each creamy layer.

Zesty lemon adds a bright, refreshing undertone that elevates the entire dessert.

Each forkful promises a luxurious texture that melts effortlessly in your mouth.

Prepare to indulge in a dessert that transforms an ordinary moment into something extraordinary.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 2 hours 45 minutes

Calories: 348 kcal

Servings: 9

What’s Inside Lemon Blueberry Shortbread Mousse Cake

• All-Purpose Flour: Provides delicate, crumbly texture for the crust's classic foundation.
• Powdered Sugar: Creates smooth sweetness and helps bind crust ingredients together.
• Unsalted Butter: Delivers rich, creamy flavor and ensures tender shortbread base.
• Vanilla Extract: Adds warm, aromatic undertone that complements butter perfectly.
• Salt: Balances sweetness and enhances overall flavor profile.

• Heavy Cream: Creates light, airy texture and provides luxurious mouthfeel.
• Cream Cheese: Offers tangy richness and helps stabilize mousse structure.
• Powdered Sugar: Sweetens and softens mousse's consistency.
• Lemon Juice: Brings bright, zesty punch and cuts through richness.
• Lemon Zest: Intensifies citrus aroma and adds vibrant flavor complexity.
• Vanilla Extract: Rounds out flavor and adds subtle depth.

• Fresh Blueberries: Provides natural sweetness and beautiful color contrast.
• Granulated Sugar: Helps berries caramelize and intensifies natural sweetness.
• Lemon Juice: Balances sweetness and prevents browning.
• Cornstarch: Thickens sauce and creates glossy, smooth consistency.

Tools To Make Lemon Blueberry Shortbread Mousse Cake

• 9-inch springform pan: Essential for creating the cake's perfect shape and easy removal.
• Mixing bowls: Needed for preparing shortbread dough, cream, and mousse layers.
• Electric mixer: Critical for beating butter, cream cheese, and whipping cream to the right consistency.
• Saucepan: Used for cooking blueberry topping and creating a smooth sauce.
• Zester or grater: Helps extract fresh lemon zest for intense flavor.
• Measuring cups and spoons: Ensures precise ingredient quantities.
• Spatula: Useful for folding cream and spreading layers evenly.
• Whisk: Helps mix cornstarch slurry and blend ingredients smoothly.

Steps To Build Lemon Blueberry Shortbread Mousse Cake

• Create Crispy Base

Whip butter and powdered sugar into a smooth mixture. Blend in vanilla with flour until soft dough forms. Press gently into springform pan and bake until edges turn golden. Allow base to cool completely.

• Whip Dreamy Filling

Beat cream cheese with zesty lemon juice and sugar until silky. Separately whip cream until peaks form. Gently fold whipped cream into lemon mixture creating cloud-like texture. Spread evenly over cooled crust and chill.

• Craft Fruity Topping

Simmer blueberries with sugar and lemon juice in saucepan. Stir in cornstarch to create glossy sauce. Let mixture thicken slightly and cool before drizzling over mousse layer.

• Final Chill

Refrigerate cake for minimum two hours. This allows layers to set perfectly and flavors to meld beautifully. Slice and serve chilled for maximum deliciousness.

Flavor Ideas For Lemon Blueberry Shortbread Mousse Cake

• Baking Precision Tip: Measure ingredients exactly to ensure the shortbread crust's perfect texture and crumbly consistency. Cold butter works best for creating a flaky base.
• Make-Ahead Magic: Prepare this dessert a day in advance to let flavors meld and mousse set beautifully. The cake stays fresh in the refrigerator for up to 3-4 days.
• Gluten-Free Option: Swap regular flour with gluten-free all-purpose flour blend for the shortbread crust. Ensure all ingredients are certified gluten-free for celiac-friendly version.
• Berry Swap Delight: Replace blueberries with raspberries or mixed berries for a vibrant twist. Each berry brings a unique flavor profile that complements the lemony mousse wonderfully.
• Lighter Version Hack: Use reduced-fat cream cheese and replace some heavy cream with Greek yogurt to create a lighter, slightly tangier mousse without compromising creamy texture.

Serve Lemon Blueberry Shortbread Mousse Cake With A Smile

• Brunch Delight: Pair this elegant cake with a light mimosa or freshly brewed coffee for a perfect weekend morning treat.
• Afternoon Tea Companion: Slice and serve alongside delicate tea sandwiches and scones for an elegant afternoon gathering with friends.
• Dessert Presentation Magic: Garnish each slice with fresh blueberries, a sprinkle of lemon zest, and a small mint leaf to elevate the visual appeal and add a burst of fresh flavor.
• Summer Party Showstopper: Create individual mini versions in small glasses for a portable, crowd-pleasing dessert that's easy to serve at outdoor gatherings or potlucks.

Store Lemon Blueberry Shortbread Mousse Cake With Care

• Refrigeration Haven: Store this delightful cake in an airtight container inside the refrigerator for up to 4 days. Keep the dessert covered to prevent absorbing other food odors and maintain its delicate texture.
• Freezing Magic: Slice the cake into individual portions, wrap each piece tightly in plastic wrap, then place in a freezer-safe container. Frozen slices remain delicious for 2-3 weeks. Thaw overnight in the refrigerator before enjoying.
• Make-Ahead Magic: Prepare the shortbread crust and lemon mousse layer a day before serving. Add the blueberry topping just before presenting to keep the crust crisp and vibrant.
• Serving Smart: Remove the cake from the refrigerator 10-15 minutes before serving to soften slightly. Use a clean, warm knife for smooth slicing and wipe between cuts for picture-perfect portions.

Velvety Lemon Blueberry Shortbread Mousse Cake Recipe

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4.6 from 32 reviews

• Total Time: 2 hours 45 minutes
• Yield: 9 1x

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Description

Lemon blueberry shortbread mousse cake brings together creamy textures and zesty flavors from Mediterranean baking traditions. Sweet-tart layers entice dessert enthusiasts with elegant complexity and refreshing charm you’ll savor completely.

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Ingredients

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• 2 cups (240 grams) all-purpose flour
• 1 cup (227 grams) unsalted butter, softened
• ½ cup (60 grams) powdered sugar
• 1 tsp vanilla extract
• ¼ tsp salt
• 1 cup (240 ml) heavy whipping cream, cold
• ½ cup (113 grams) cream cheese, softened
• ½ cup (60 grams) powdered sugar
• 2 tbsps fresh lemon juice
• 1 tsp lemon zest
• 1 tsp vanilla extract
• 1 ½ cups (225 grams) fresh or frozen blueberries
• ¼ cup (50 grams) granulated sugar
• 1 tbsp lemon juice
• 1 tsp cornstarch mixed with 1 tbsp water

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Instructions

1. Prepare Base: Blend softened butter with powdered sugar until creamy. Mix in vanilla, flour, and salt to form a cohesive dough. Press evenly into a greased springform pan.
2. Bake Shortbread: Preheat oven to 350°F. Bake shortbread until edges turn golden amber, approximately 15-18 minutes. Cool completely at room temperature.
3. Create Mousse Foundation: Whip heavy cream to soft peaks. In a separate bowl, blend cream cheese, powdered sugar, lemon juice, zest, and vanilla until smooth and uniform.
4. Assemble Mousse Layer: Gently fold whipped cream into lemony cream cheese mixture, creating a light, airy mousse. Spread evenly over cooled shortbread crust.
5. Develop Blueberry Compote: Simmer blueberries with sugar and lemon juice. Introduce cornstarch slurry to thicken sauce, stirring until glossy. Cool completely.
6. Final Composition: Pour cooled blueberry compote over mousse layer. Refrigerate for minimum two hours to set flavors and textures.
7. Serve: Slice and present the multi-layered dessert, showcasing its elegant composition of buttery, tangy, and fruity elements.

Notes

• Butter Temperature Trick: Ensure butter is softened at room temperature for smooth, even mixing in shortbread dough, preventing lumpy or tough texture.
• Crust Pressing Technique: Use the back of a spoon or flat-bottomed glass to press shortbread dough evenly, creating a uniform, compact base that bakes consistently.
• Cream Whipping Precision: Whip heavy cream just until soft peaks form to maintain structure and prevent over-beating, which can lead to a grainy mousse texture.
• Blueberry Compote Control: Watch compote closely while simmering, stirring frequently to prevent burning and achieve a perfect glossy consistency without scorching.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 9
• Calories: 348
• Sugar: 20 g
• Sodium: 124 mg
• Fat: 24 g
• Saturated Fat: 14 g
• Unsaturated Fat: 9 g
• Trans Fat: 1 g
• Carbohydrates: 32 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 56 mg