Print

Lemon Blueberry Shortbread Mousse Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Lemon Blueberry Shortbread Mousse Cake is a delightful dessert that combines a buttery shortbread crust, zesty lemon mousse, and a sweet blueberry compote. The balance of flavors and elegant presentation make it the perfect treat for any occasion.

  • Author: Tina
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes (for the crust)
  • Total Time: 50 minutes (plus chilling time of 4 hours)
  • Yield: 8 servings
  • Category: Dessert
  • Method: No-bake, Baking
  • Cuisine: American
  • Diet: Vegetarian

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

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
  2. For the shortbread crust, combine the flour, powdered sugar, cold cubed butter, and a pinch of salt in a food processor. Pulse until the mixture resembles coarse crumbs. Press into the bottom of the prepared pan and bake for 15-18 minutes or until lightly golden. Allow it to cool completely.
  3. For the lemon mousse, sprinkle gelatin powder over 2 tablespoons of water and let it bloom for 5 minutes. Heat lemon juice over low heat and dissolve the gelatin in it. Set aside to cool. In a separate bowl, beat the heavy cream, sugar, and lemon zest to stiff peaks. In another bowl, beat the cream cheese until smooth, then add the cooled lemon mixture and beat until smooth. Fold in the whipped cream until fully incorporated.
  4. For the blueberry compote, cook the blueberries, sugar, and lemon juice in a saucepan over medium heat for 5-7 minutes until the blueberries release their juices. Allow it to cool to room temperature.
  5. Assemble the cake by spreading a layer of lemon mousse over the cooled shortbread crust. Add a layer of blueberry compote, then another layer of mousse. Repeat until all layers are used, finishing with compote on top. Refrigerate for at least 4 hours to set.
  6. Once set, run a knife around the edge of the pan to loosen the cake and carefully remove the sides of the springform pan. Slice and serve chilled.

Notes

  • Berry Compote: Swap the blueberries with other berries like raspberries, blackberries, or strawberries for a different flavor.
  • Lemon Curd: Replace the mousse with lemon curd for a richer flavor.
  • Gluten-Free Crust: Use a gluten-free flour blend for the shortbread crust if needed.
  • Storage: Store the cake in the fridge for up to 4 days in an airtight container.

Nutrition

Find it online: https://cheftinaskitchen.com/lemon-blueberry-shortbread-mousse-cake/