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Lemon Blueberry Shortbread Mousse Cake

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  • Author: Mia
  • Total Time: 6 hours 30 minutes
  • Yield: 10–12 servings
  • Diet: Vegetarian

Description

This Lemon Blueberry Shortbread Mousse Cake is the ultimate summer dessert, combining tangy lemon mousse, sweet blueberry compote, and a buttery shortbread crust. With its light, airy texture and refreshing flavor, this no-fuss mousse cake is perfect for gatherings and special occasions. Featuring keywords like lemon blueberry cake, mousse cake, and shortbread crust, it’s designed to attract dessert lovers searching for a vibrant and indulgent treat.

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)

Instructions

  • Preheat oven to 350°F (175°C). Line a springform pan with parchment paper.

  • Mix flour, powdered sugar, butter, and vanilla until a dough forms.

  • Press dough into the pan and bake for 15–20 minutes, until lightly golden. Let cool.

  • For the blueberry compote, simmer blueberries, sugar, lemon juice, and cornstarch-water mixture until thickened (5–7 minutes). Cool.

  • Beat cream cheese or mascarpone with lemon juice, zest, and sugar until smooth.

  • Whip heavy cream until stiff peaks form.

  • Bloom gelatin in warm water, dissolve, and stir into lemon mixture.

  • Gently fold in whipped cream to create mousse.

  • Layer half the mousse over the crust.

  • Spread the blueberry compote evenly.

  • Add the remaining mousse and smooth the top.

  • Chill 4–6 hours or overnight until set.

  • Garnish with blueberries, lemon zest, or whipped cream before serving.

Notes

  • Substitute fresh blueberries with thawed frozen berries if needed.

  • Use agar-agar for a vegetarian gelatin alternative.

  • Ensure crust is completely cooled to prevent sogginess.

  • This cake is best served chilled and doesn’t freeze well.

  • Use a warm knife for clean, beautiful slices.

  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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