Name: Lemon Blueberry Shortbread Mousse Cake
Prep time: 30 min
Cook time: 20 min
Total time: 6 h 30 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 cup unsalted butter, softened; 1/2 cup powdered sugar; 1 teaspoon vanilla extract; 1 1/2 cups fresh blueberries; 1/3 cup granulated sugar (for compote); 2 tablespoons lemon juice (for compote); 1 tablespoon water (for compote); 1 tablespoon cornstarch; 8 oz cream cheese or mascarpone, softened; 1/3 cup lemon juice (for mousse); 1 tablespoon lemon zest; 1/2 cup granulated sugar (for mousse); 1 cup heavy whipping cream; 1 tablespoon unflavored gelatin; 3 tablespoons warm water (to bloom gelatin)

Why You’ll Love Lemon Blueberry Shortbread Mousse Cake Recipe

This cake combines multiple textures and flavors into one impressive dessert. The crunchy, buttery shortbread base provides the perfect contrast to the smooth and tangy lemon mousse, while the sweet blueberry compote adds a fruity burst of flavor. Whether you’re hosting a dinner party, celebrating a special event, or simply craving something sweet and elegant, this cake will satisfy every time. It’s also a no-bake or minimal-bake dessert that feels light yet luxurious.

Ingredients

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

All-purpose flour
Unsalted butter
Powdered sugar
Vanilla extract
Fresh blueberries
Granulated sugar
Lemon juice
Lemon zest
Heavy whipping cream
Cream cheese or mascarpone
Gelatin (unflavored)
Water

Directions

Prepare the shortbread crust: Combine flour, butter, powdered sugar, and vanilla extract to form a dough. Press the dough into a springform pan and bake until lightly golden. Let it cool completely.
Make the blueberry compote: Simmer blueberries with sugar and a splash of lemon juice until thickened. Let cool.
Prepare the lemon mousse: In a bowl, beat cream cheese (or mascarpone), lemon juice, lemon zest, and sugar until smooth. Whip the heavy cream in a separate bowl and fold it into the lemon mixture. Dissolve gelatin in warm water and stir into the mousse mixture.
Assemble the cake: Spread a layer of mousse over the cooled shortbread crust. Add a layer of blueberry compote, then another layer of mousse on top. Smooth the surface.
Chill the cake: Refrigerate for at least 4–6 hours or overnight to allow the mousse to set.
Garnish and serve: Decorate with fresh blueberries, lemon zest, or whipped cream before serving.

Servings and timing

Servings: 10–12 slices
Prep time: 30 minutes
Cook time: 15–20 minutes (for the crust)
Chill time: 4–6 hours (or overnight)
Total time: Approximately 5–7 hours including chilling

Variations

Berry swap: Substitute blueberries with raspberries, strawberries, or blackberries for a different fruity flavor.
Crust options: Use graham crackers or almond flour for a gluten-free or alternate base.
No-bake crust: Opt for a no-bake crust made with crushed shortbread cookies and butter.
Lemon curd swirl: Add a swirl of lemon curd in the mousse for extra lemon intensity.
Vegan version: Use dairy-free cream cheese, coconut whipped cream, and agar-agar in place of gelatin.

Storage/Reheating

Store the Lemon Blueberry Shortbread Mousse Cake in the refrigerator, covered or in an airtight container, for up to 5 days. For best results, slice using a warm knife. This cake does not freeze well due to the mousse texture, so it’s best enjoyed fresh. Reheating is not required or recommended.

FAQs

How far in advance can I make this cake?

You can make it up to 2 days ahead. Just keep it refrigerated until ready to serve.

Can I use frozen blueberries?

Yes, but thaw and drain them first to prevent excess moisture in the compote.

What can I use instead of gelatin?

You can use agar-agar for a vegetarian option, but follow package directions carefully as it sets differently.

Is it possible to make this cake gluten-free?

Yes, use a gluten-free flour blend for the shortbread crust or replace it with a nut-based crust.

Can I use lemon curd in this recipe?

Yes, swirl lemon curd into the mousse or use it as a topping for added flavor.

How do I keep the mousse from deflating?

Gently fold the whipped cream into the lemon mixture to keep the mousse light and airy.

Can I freeze leftovers?

Freezing is not recommended as the mousse texture may be compromised once thawed.

What if I don’t have a springform pan?

You can use a regular cake pan lined with parchment paper, but removing the cake may be more difficult.

Can I use whipped topping instead of heavy cream?

Yes, but it will alter the texture slightly. Freshly whipped cream offers the best results.

How do I prevent the crust from getting soggy?

Make sure the crust is fully cooled before adding the mousse, and avoid overly liquid layers on top.

Conclusion

The Lemon Blueberry Shortbread Mousse Cake is a delightful dessert that’s as beautiful as it is delicious. With its rich layers of flavor, elegant texture, and fresh ingredients, it’s bound to become a favorite for any celebration or special moment. Whether you’re a seasoned baker or just starting out, this recipe delivers impressive results with manageable steps.