Lemon Blueberry Shortbread Mousse Cake Recipe

This Lemon Blueberry Shortbread Mousse Cake is a delightful dessert that combines tangy lemon mousse, juicy blueberries, and a buttery shortbread crust. Perfect for any occasion, this layered cake is refreshing, light, and beautifully balanced. Here’s how to make it!

1. Ingredients

Shortbread Crust

• 1 cup all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• Pinch of salt

Blueberry Compote

• 1 1/2 cups fresh or frozen blueberries
• 1/4 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp cornstarch + 1 tbsp water (for thickening)

Lemon Mousse

• 1 cup heavy whipping cream
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1/4 cup lemon juice
• 1 tbsp lemon zest

2. Making the Shortbread Crust

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a springform pan (8 or 9 inches) and line the bottom with parchment paper for easy removal.
2. Prepare the Dough: In a mixing bowl, cream together the softened butter and powdered sugar until smooth. Mix in vanilla, flour, and salt until a dough forms.
3. Bake: Press the dough evenly into the bottom of the pan. Bake for 15-18 minutes or until the edges are golden. Let cool completely.

3. Preparing the Blueberry Compote

1. Cook the Blueberries: In a small saucepan over medium heat, combine the blueberries, sugar, and lemon juice. Stir until the blueberries start to release their juices.
2. Thicken: In a small bowl, mix cornstarch and water, then add it to the blueberry mixture. Stir and cook until thickened. Remove from heat and let cool completely.

4. Making the Lemon Mousse

1. Whip the Cream: In a chilled bowl, whip the heavy cream until stiff peaks form. Set aside.
2. Prepare the Cream Cheese Mixture: In another bowl, beat the softened cream cheese with powdered sugar, lemon juice, and lemon zest until smooth.
3. Combine: Gently fold the whipped cream into the cream cheese mixture until well incorporated and fluffy.

5. Assembling the Lemon Blueberry Shortbread Mousse Cake

Layer the Mousse: Spread half of the lemon mousse over the cooled shortbread crust.

1. Add Blueberry Compote: Spoon an even layer of the blueberry compote over the mousse.
2. Finish with Mousse: Spread the remaining lemon mousse on top of the blueberry layer, smoothing out the surface.
3. Chill: Refrigerate the assembled cake for at least 4 hours or overnight to set.

6. Garnish and Serve

• Before serving, garnish with fresh blueberries, lemon zest, or mint leaves for an elegant touch.
• Carefully remove the cake from the springform pan and slice to serve.

Tips for the Perfect Lemon Blueberry Mousse Cake

• For Extra Flavor: Add a drop of vanilla or almond extract to the shortbread crust.
• Make Ahead: The cake sets well overnight, allowing flavors to meld.
• Alternative Topping: Dust with powdered sugar or drizzle with a lemon glaze.

Enjoy this beautiful and refreshing Lemon Blueberry Shortbread Mousse Cake! It’s an impressive, light dessert that balances creamy, tangy, and fruity flavors perfectly.