Tangy Lemon Blueberry Shortbread Mousse Cake Recipe

A silky lemon blueberry shortbread mousse cake promises pure indulgence for dessert enthusiasts.

My kitchen experiments often lead to unexpected delights like this creamy creation.

Sweet blueberries dance through delicate layers of smooth mousse and buttery shortbread.

Each bite tells a story of delicate flavors and careful crafting.

Tangy citrus notes peek through rich, velvety textures that melt perfectly on your palate.

Light and decadent, this dessert feels like a celebration of summer’s most elegant treats.

Grab a fork and let the magic unfold with every heavenly spoonful.

What Goes Into Lemon Blueberry Shortbread Mousse Cake

• Flour: A key component for the shortbread crust, providing structure and texture.
• Powdered Sugar: Adds sweetness and helps create a delicate, tender shortbread base.
• Butter: Brings richness and creates a crumbly, melt-in-your-mouth shortbread texture.
• Salt: Enhances overall flavor and balances the sweetness.
• Vanilla Extract: Adds depth and warmth to the shortbread flavor.

• Heavy Cream: Creates a light, airy texture for the mousse layer.
• Cream Cheese: Provides a tangy richness and helps stabilize the mousse.
• Lemon Juice, Lemon Zest: Brings bright, citrusy flavor to the mousse.

• Fresh Blueberries: Provides natural sweetness and vibrant color to the topping.
• Granulated Sugar: Helps sweeten and cook down the blueberries.
• Cornstarch: Thickens the blueberry sauce and gives it a glossy finish.

How To Build Lemon Blueberry Shortbread Mousse Cake

Step 1: Create Buttery Shortbread Base

Grab your mixing bowl and cream together softened butter with powdered sugar until it becomes light and fluffy. Add vanilla extract, then slowly incorporate flour and a pinch of salt. Work the mixture until it forms a tender dough. Press this golden goodness evenly into a springform pan, creating a smooth foundation. Slide the pan into a preheated oven at 350F and bake until the edges turn a delicate golden brown, about 18-20 minutes. Let the crust cool completely, allowing it to develop a perfect crisp texture.

Step 2: Whip Up Zesty Lemon Mousse

In a chilled mixing bowl, whip heavy cream until soft, billowy peaks emerge. Set this cloud-like cream aside. In another bowl, blend cream cheese with powdered sugar, freshly squeezed lemon juice, bright lemon zest, and a splash of vanilla. Blend until silky smooth. Gently fold the whipped cream into the lemony mixture, creating a light and airy mousse. Spread this dreamy layer over the cooled shortbread crust. Pop the cake into the refrigerator for a quick 30-minute chill to set.

Step 3: Craft Vibrant Blueberry Topping

• Sugar
• Freshly squeezed lemon juice

Heat the mixture over medium flame, letting the berries burst and release their deep purple juices. Stir in a cornstarch slurry to help thicken the sauce. Simmer for a couple of minutes until the mixture transforms into a glossy, slightly thickened compote. Allow the blueberry topping to cool down before spreading it over the lemon mousse layer.

Step 4: Final Chill and Serve

Nestle the cake into the refrigerator for at least 2 hours, allowing all the layers to meld together and firm up. When ready, carefully release the springform pan and slice into this magnificent dessert. Each bite promises a symphony of textures and flavors – crisp shortbread, creamy lemon mousse, and burst of blueberry sweetness.

Serving Tip: For an extra touch of elegance, garnish with fresh lemon zest or a sprinkle of powdered sugar before serving.

Tips For Perfect Lemon Blueberry Shortbread Mousse Cake

• Customize Crust Texture: Pulse shortbread dough ingredients in a food processor for a more uniform, crumbly consistency that presses evenly into the pan.
• Control Lemon Intensity: Adjust lemon juice and zest quantities to match your preferred tartness level, creating a personalized citrus experience.
• Prevent Blueberry Bleeding: Cool blueberry topping completely before spreading to maintain distinct layers and prevent color bleeding into the mousse.
• Make Ahead Magic: Prepare each layer separately and refrigerate up to 24 hours in advance, allowing flavors to meld and reducing day-of preparation stress.
• Gluten-Free Adaptation: Swap regular flour with gluten-free flour blend in the shortbread crust for a celiac-friendly dessert that doesn't compromise on taste or texture.

Storing Lemon Blueberry Shortbread Mousse Cake Correctly

• Refrigerate the cake immediately after assembling to maintain its delicate texture and freshness.
• Store the cake in an airtight container, covering the top loosely with plastic wrap to prevent moisture loss.
• Keep the dessert chilled for up to 3-4 days, ensuring the best flavor and quality.
• When storing, place the cake in the coldest part of your refrigerator, away from strong-smelling foods that might impact its delicate lemon and blueberry notes.
• For longer preservation, you can freeze the cake for up to 2 weeks by wrapping it tightly in plastic wrap and then in aluminum foil to prevent freezer burn.
• Thaw frozen cake overnight in the refrigerator before serving, allowing it to slowly return to its original creamy consistency.

Toppings And Sides For Lemon Blueberry Shortbread Mousse Cake

• Pair with Crisp White Wine: Complement the lemony mousse with a chilled sauvignon blanc or pinot grigio, highlighting the cake's bright citrus notes and cutting through its creamy richness.
• Match with Lavender Tea: Brew a delicate lavender tea that echoes the cake's floral undertones, offering a soothing and aromatic companion to each delightful bite.
• Serve with Vanilla Bean Ice Cream: Add a scoop of premium vanilla bean ice cream alongside the cake, creating a cool contrast to the tangy lemon and sweet blueberry layers while enhancing the dessert's creamy texture.
• Refresh with Sparkling Lemonade: Prepare a homemade sparkling lemonade with fresh mint leaves, providing a zesty and effervescent drink that beautifully mirrors the cake's citrusy essence.

Creative Changes For Lemon Blueberry Shortbread Mousse Cake

• Berry Lavender Dream: Infuse the lemon mousse with dried lavender flowers and replace blueberries with mixed summer berries for an elegant floral note.
• Mediterranean Citrus Splash: Substitute lemon with orange zest and juice, then top with candied orange segments and a drizzle of honey for a bright, sunny flavor profile.
• Coconut Tropical Escape: Replace part of the cream cheese with coconut cream, sprinkle toasted coconut flakes on top, and use mango instead of blueberries for a tropical transformation.
• Almond Raspberry Elegance: Mix ground almonds into the shortbread crust, swap blueberries for fresh raspberries, and garnish with sliced almonds for a nutty, refined version.

FAQs About Lemon Blueberry Shortbread Mousse Cake

• What makes the shortbread crust special in this recipe?

The shortbread crust is made with a simple blend of butter, powdered sugar, vanilla, flour, and salt. It creates a rich, buttery base that’s slightly crisp and provides a delicious foundation for the creamy mousse layers.

• How do I know if my lemon mousse is properly mixed?

Your lemon mousse is ready when it’s smooth, creamy, and has a light, fluffy texture. When you fold the whipped cream into the cream cheese mixture, be gentle to maintain the airiness and prevent deflating the mousse.

• Can I use frozen blueberries for the topping?

Yes, frozen blueberries work perfectly for the topping. Just thaw them slightly before cooking, and they’ll break down beautifully and create a delicious, vibrant blueberry sauce for the cake.

• What's the key to getting a smooth lemon mousse texture?

The secret is to beat the cream cheese mixture until completely smooth before gently folding in the whipped cream. This ensures no lumps and creates a silky, light mousse that’s both tangy and creamy.

Why Lemon Blueberry Shortbread Mousse Cake Feels So Fancy

• Effortless Elegance: This lemon blueberry shortbread mousse cake delivers gourmet taste with surprisingly simple preparation, making it perfect for home bakers wanting restaurant-quality desserts.
• Crowd-Pleasing Flavor Fusion: The tangy lemon mousse paired with sweet blueberry topping creates a harmonious blend that appeals to both fruit and dessert lovers, ensuring wide-ranging crowd satisfaction.
• Quick Celebration Showstopper: With minimal ingredients and straightforward steps, this dessert can be whipped up in under an hour of active cooking time, making it ideal for spontaneous gatherings or last-minute celebrations.
• Make-Ahead Magic: The cake can be completely prepared in advance and chilled, allowing stress-free entertaining and letting busy hosts relax before serving a stunning, delicious dessert.

Lemon Blueberry Shortbread Mousse Cake Recipe

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4.8 from 31 reviews

• Total Time: 2 hours 45 minutes
• Yield: 8 1x

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Description

Sweet layers of lemon blueberry shortbread mousse cake promise a delightful symphony of tangy and creamy indulgence. Dessert enthusiasts will savor each luxurious bite of this elegant, fruity masterpiece that balances delicate shortbread with luscious blueberry and zesty lemon notes.

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Ingredients

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Crust Ingredients:

• 1 cup (227 grams) unsalted butter, softened
• ½ cup (60 grams) powdered sugar
• 2 cups (240 grams) all-purpose flour
• ¼ teaspoon salt
• 1 teaspoon vanilla extract

Mousse Ingredients:

• 1 cup (240 milliliters) heavy whipping cream, cold
• ½ cup (113 grams) cream cheese, softened
• ½ cup (60 grams) powdered sugar
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract

Blueberry Topping Ingredients:

• 1 ½ cups (225 grams) fresh or frozen blueberries
• ¼ cup (50 grams) granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch mixed with 1 tablespoon water

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Instructions

1. Craft the buttery foundation by blending softened butter with powdered sugar until velvety smooth, incorporating vanilla essence, flour, and a pinch of salt to create a cohesive dough.
2. Gently press the delicate mixture into a greased springform pan, ensuring an even, compact layer that will transform into a crisp, golden base.
3. Slide the pan into a preheated oven, allowing the shortbread to bake until edges turn a delicate amber, signaling its perfect doneness. Remove and permit complete cooling.
4. Whip heavy cream to soft, billowing peaks, creating a light, airy texture that will elevate the mousse’s luxurious consistency.
5. In a separate vessel, whisk cream cheese with powdered sugar, introducing bright lemon juice, fragrant zest, and vanilla until the mixture achieves silky smoothness.
6. Delicately fold the whipped cream into the lemony base, creating a cloud-like mousse that will gracefully blanket the shortbread foundation.
7. Spread the ethereal mousse evenly across the cooled crust, then nestle in the refrigerator for a brief 30-minute firming session.
8. Transform blueberries into a luscious compote by simmering them with sugar and a splash of lemon juice, coaxing the berries to release their vibrant juices.
9. Introduce a cornstarch slurry to the bubbling mixture, stirring until the sauce thickens and gains a glossy, jewel-like appearance. Allow to cool completely.
10. Cascade the cooled blueberry mixture over the chilled mousse, creating a stunning gradient of purple and white.
11. Refrigerate the assembled dessert for a minimum of two hours, allowing flavors to meld and texture to set perfectly.
12. Slice and serve this elegant, multi-layered confection, celebrating the harmonious blend of buttery, tangy, and fruity elements.

Notes

• Crust Consistency Matters: Ensure butter is at room temperature for a perfectly crumbly shortbread base that melts in your mouth.
• Prevent Soggy Bottom: Cool the shortbread crust completely before adding mousse to maintain a crisp texture and prevent moisture absorption.
• Whipping Cream Technique: Use cold heavy cream and a chilled bowl to achieve maximum volume and stability when whipping.
• Zesty Lemon Tip: Grate lemon zest carefully to avoid the bitter white pith, capturing only the bright, fragrant outer layer for maximum flavor.
• Blueberry Sauce Adjustment: Control the consistency by adding more or less cornstarch slurry depending on desired thickness of the topping.
• Make-Ahead Magic: This dessert can be prepared a day in advance, allowing flavors to meld and making party prep easier.
• Dietary Modifications: Swap butter for vegan alternatives and use dairy-free cream cheese to create a delightful plant-based version of this dessert.

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

Nutrition

• Serving Size: 8
• Calories: 320
• Sugar: 22 g
• Sodium: 150 mg
• Fat: 20 g
• Saturated Fat: 12 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 60 mg