Lemon Blueberry Shortbread Mousse Cake

Why You’ll Love This Recipe

I adore this cake for its perfect combination of textures and flavors. The buttery shortbread crust provides a crisp base that contrasts beautifully with the creamy lemon mousse and sweet, tangy blueberry compote. The zesty lemon and fresh blueberries come together in a way that feels both refreshing and indulgent. Plus, the no-bake mousse and compote make it a relatively easy dessert to prepare, even if I’m short on time. Whether I’m serving it for a dinner party or simply treating myself, this cake never disappoints!

Ingredients

For the Shortbread Crust:

1 1/2 cups all-purpose flour

1/2 cup powdered sugar

1/2 cup unsalted butter, cold and cubed

Pinch of salt

For the Lemon Mousse:

1 cup heavy cream

1/2 cup granulated sugar

Zest of 2 lemons

1/2 cup fresh lemon juice

1 tablespoon gelatin powder

2 tablespoons water

8 ounces cream cheese, softened

For the Blueberry Compote:

2 cups fresh blueberries

1/4 cup granulated sugar

1 tablespoon fresh lemon juice

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

Directions

The Shortbread Crust:

I begin by preheating my oven to 350°F (175°C) and greasing and lining a 9-inch springform pan with parchment paper.

In a food processor, I combine the all-purpose flour, powdered sugar, cubed butter, and a pinch of salt. I pulse until the mixture resembles coarse crumbs.

I press the mixture evenly into the bottom of the prepared pan and bake for 15-18 minutes, or until lightly golden. Once baked, I allow the crust to cool completely.

The Lemon Mousse:

I sprinkle gelatin powder over 2 tablespoons of water in a small bowl and let it bloom for about 5 minutes.

I heat the lemon juice in a saucepan over low heat until warm, then stir in the bloomed gelatin until fully dissolved. I set this mixture aside to cool to room temperature.

In a mixing bowl, I beat the heavy cream, granulated sugar, and lemon zest until stiff peaks form.

In another bowl, I whip the cream cheese until smooth. Gradually, I add the cooled lemon juice mixture, continuing to beat until everything is smooth.

Finally, I fold in the whipped cream until it’s fully incorporated, creating a light and fluffy mousse.

For the Blueberry Compote:

In a saucepan, I combine the blueberries, sugar, and lemon juice. I cook the mixture over medium heat, stirring occasionally, until the blueberries soften and release their juices (about 5-7 minutes). Once done, I allow it to cool to room temperature.

Assembling the Mousse Cake:

With the cooled shortbread crust in place, I spread a layer of lemon mousse over it.

Then, I add a layer of blueberry compote, followed by another layer of mousse. I continue layering until I finish with the compote on top.

I refrigerate the cake for at least 4 hours, or until it’s fully set.

Once set, I run a knife around the edge of the pan to loosen the cake, carefully remove the sides of the springform pan, slice the cake, and serve it chilled.

Servings and Timing

Servings: 8

Prep Time: 30 minutes

Cook Time: 20 minutes (baking time for the crust)

Total Time: 50 minutes (plus chilling time of 4 hours)

Variations

Berry Compote: If I want to switch things up, I can use other berries like raspberries, blackberries, or strawberries for the compote, or a mixture of different berries.

Lemon Curd: For a richer, more decadent lemon flavor, I can replace the lemon mousse with homemade lemon curd.

Gluten-Free Crust: To make this cake gluten-free, I can substitute the all-purpose flour with a gluten-free flour blend for the shortbread crust.

Storage/Reheating

This Lemon Blueberry Shortbread Mousse Cake can be stored in the fridge for up to 4 days. I always store it in an airtight container to prevent it from absorbing any odors in the fridge. The cake is best enjoyed chilled, so I recommend keeping it cold until it’s time to serve.

FAQs

Can I make this cake ahead of time?

Yes! In fact, this cake benefits from chilling overnight. The longer it sits in the fridge, the more the flavors meld together, so I love making it a day ahead of time.

Can I use frozen blueberries?

Absolutely! If I’m using frozen blueberries, I don’t need to thaw them before making the compote. Just be sure to let the compote cool completely before assembling the cake.

Can I make the mousse without gelatin?

Gelatin helps set the mousse and gives it a smooth texture, but if I prefer to avoid it, I could try using agar-agar as an alternative. Just be sure to follow the package instructions for the correct ratio.

How do I prevent the layers from mixing?

To keep the mousse and compote layers distinct, I make sure to allow each layer to cool completely before adding the next one. This ensures they don’t mix during assembly.

Can I freeze this cake?

I don’t recommend freezing the entire cake because the texture of the mousse may change when thawed. However, I can freeze individual slices for up to a month. Just wrap them tightly in plastic wrap and foil before freezing.

Conclusion

Lemon Blueberry Shortbread Mousse Cake is the perfect dessert for any occasion. Its combination of light and creamy lemon mousse, sweet blueberry compote, and buttery shortbread crust creates an irresistible symphony of flavors and textures. Whether for a dinner party or a special treat, this cake is sure to impress everyone who takes a bite!

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