Dreamy Lemon Blueberry Shortbread Mousse Cake Recipe

Whipping up a delectable lemon blueberry shortbread mousse cake promises pure culinary magic.

Sweet berries dance alongside zesty citrus notes in this dreamy dessert.

Creamy layers melt effortlessly across your palate with each delightful bite.

Delicate shortbread crumbles provide a perfect textural contrast to silky smooth mousse.

Tangy lemon brightens the entire experience with vibrant, refreshing undertones.

Luxurious ingredients combine to create something truly spectacular for any special occasion.

Treat yourself to this irresistible confection that will definitely impress everyone at the table.

Mousse Cake Storage Tips For Lemon Blueberry Shortbread

• Place cake in an airtight container, cover with plastic wrap, and store in the refrigerator for up to 3-4 days. Keep away from strong-smelling foods to prevent flavor absorption.
• Wrap individual slices or whole cake tightly in plastic wrap, then aluminum foil. Freeze for maximum 2 months. Place in freezer-safe container to prevent freezer burn.
• Transfer frozen cake from freezer to refrigerator and let it thaw slowly overnight. Avoid room temperature thawing to maintain texture and prevent potential bacterial growth.
• Gently warm individual slices in microwave using 10-15 second intervals. For best results, let cake sit at room temperature for 15-20 minutes before serving to restore optimal texture and flavor.

Shortbread Mousse Cake Serving Matches

• Pair Perfectly with Zesty Wine: Crisp Sauvignon Blanc complements the cake's bright lemon notes, cutting through the richness with its refreshing acidity and herbal undertones.
• Elevate with Fresh Berries: Serve alongside a small garnish of fresh blueberries and mint leaves, enhancing the dessert's fruity profile and adding a vibrant visual appeal.
• Match with Creamy Beverage: Enjoy a chilled lavender latte or Earl Grey tea, whose subtle floral hints beautifully harmonize with the cake's delicate lemon and blueberry flavors.
• Cleanse with Sparkling Palate: Sip on a light prosecco or champagne, whose effervescence cuts through the mousse's creaminess and provides a delightful, refreshing counterpoint.

Lemon Blueberry Shortbread Mousse Cake: Flavor Layer Ideas

• Gluten-Free Shortbread Base: Replace all-purpose flour with almond flour or gluten-free flour blend for those with wheat sensitivities.
• Vegan Mousse Alternative: Swap heavy cream and cream cheese with coconut cream and cashew cream. Use agar-agar instead of gelatin for plant-based setting.
• Low-Sugar Blueberry Option: Substitute granulated sugar with monk fruit sweetener or stevia. Choose fresh or frozen blueberries without added sugars for a naturally sweetened compote.
• Dairy-Free Adaptation: Use coconut cream instead of heavy cream. Replace cream cheese with dairy-free cream cheese alternatives made from nuts or soy.

FAQs

• What's the key to achieving a perfect shortbread crust?

The secret is using cold butter and pulsing it in a food processor until it forms coarse crumbs. This technique ensures a crumbly, melt-in-your-mouth texture that’s essential for a great shortbread base.

• How do I prevent my lemon mousse from becoming lumpy?

Always bloom the gelatin first and dissolve it completely in warm lemon juice. When adding the gelatin mixture to cream cheese, beat slowly and gradually to create a smooth, silky texture without any unwanted lumps.

• Can I make this dessert ahead of time?

Absolutely! This mousse cake is perfect for advance preparation. You can make it a day or two before serving, as it actually improves in flavor and texture when chilled overnight in the refrigerator.

• What's the best way to layer the mousse and compote for a beautiful presentation?

Use a clean, offset spatula to spread each layer evenly. Ensure each layer is smooth and level, creating distinct and visually appealing stripes of lemon mousse and blueberry compote.

Mousse Cake with Lemon, Blueberry, and Buttery Shortbread

• Effortless Elegance: Impress your guests with a stunning dessert that looks professionally crafted but requires minimal baking skills.
• Flavor Explosion: Enjoy the perfect balance of tangy lemon, sweet blueberries, and buttery shortbread in every single bite.
• No-Bake Brilliance: Create a sophisticated dessert without extensive time in the kitchen, making it ideal for busy home cooks and last-minute gatherings.
• Seasonal Sensation: Celebrate summer's fresh blueberries and bright citrus flavors in a show-stopping dessert that captures the essence of the season.

Lemon Blueberry Shortbread Mousse Cake Ingredients

Main Ingredients:

• All-Purpose Flour: The base for creating a crumbly, buttery foundation.
• Powdered Sugar: Adds sweetness and helps create a delicate texture.
• Unsalted Butter: Provides rich flavor and helps bind the crust.
• Salt: Enhances the overall flavor profile.

• Heavy Cream: Creates a light and airy texture.
• Cream Cheese: Adds creamy richness and tangy flavor.
• Lemon Juice: Brings bright, citrusy notes to the mousse.
• Lemon Zest: Intensifies the fresh lemon flavor.

• Blueberries: Adds natural sweetness and vibrant color.
• Granulated Sugar: Sweetens and helps break down the blueberries.

Supporting Ingredients:

• Gelatin Powder, Water: Helps stabilize and set the mousse.

• Parchment Paper: Ensures easy cake removal and clean presentation.

Lemon Blueberry Shortbread Mousse Cake – Method

Step 1: Preparing the Buttery Shortbread Base

• All-purpose flour
• Powdered sugar
• Unsalted butter
• Salt

Pulse everything until it looks like sandy crumbs. Press the mixture firmly into a lined springform pan. Slide the pan into a preheated oven at 350°F and bake until the edges turn golden. Let the crust cool completely.

Step 2: Creating Zesty Lemon Mousse Magic

Sprinkle gelatin over water and let it sit quietly. Warm lemon juice in a saucepan and dissolve the gelatin completely. In separate bowls, whip heavy cream with sugar and lemon zest until peaks stand tall. Smooth out cream cheese and blend with the lemon gelatin mixture. Gently fold whipped cream into the lemony base.

Step 3: Developing Luscious Blueberry Compote

Toss blueberries, sugar, and lemon juice into a saucepan. Cook over medium heat, stirring occasionally, until berries burst and release their juicy goodness. Allow the compote to cool down to room temperature.

Step 4: Layering and Chilling the Masterpiece

Spread lemon mousse over the cooled shortbread crust. Add a layer of blueberry compote. Repeat these layers, ensuring the top looks beautifully inviting. Refrigerate for at least 4 hours until perfectly set. Before serving, run a knife around the edges and carefully remove the pan sides. Slice and serve chilled.

Helpful Ideas for Blueberry Shortbread Mousse Cake

• Prevent Crust Crumbling: Press shortbread mixture firmly and evenly into the pan to ensure a stable, compact base that won't fall apart when slicing.
• Gelatin Mastery: Bloom gelatin completely in cold water before heating to guarantee smooth dissolution and prevent lumpy texture in the lemon mousse.
• Whip with Precision: Beat heavy cream to stiff peaks, but avoid overwhipping, which can make the mousse grainy and lose its silky smooth consistency.
• Fruit Compote Control: Cook blueberry compote just until berries soften to maintain their shape and prevent a watery, runny topping.
• Chill for Success: Allow the cake to set in the refrigerator for at least 4 hours, or preferably overnight, to develop rich flavors and achieve the perfect mousse texture.

Lemon Blueberry Shortbread Mousse Cake Recipe

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4.8 from 17 reviews

• Total Time: 1 hour 10 minutes
• Yield: 8 1x

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Description

Dreamy lemon blueberry shortbread mousse cake blends tangy citrus with sweet berry bliss. Rich layers of buttery shortbread and silky mousse promise a delightful dessert experience you won’t forget.

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Ingredients

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Shortbread Crust:

• 1 1/2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1/2 cup unsalted butter, cold and cubed
• 1 pinch salt

Lemon Mousse Ingredients:

• 8 ounces (226 grams) cream cheese, softened
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 1/2 cup fresh lemon juice
• 2 lemons zest
• 1 tablespoon gelatin powder
• 2 tablespoons water

Blueberry Compote:

• 2 cups fresh blueberries
• 1/4 cup granulated sugar
• 1 tablespoon fresh lemon juice

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Instructions

1. Prepare the foundational shortbread layer by blending flour, powdered sugar, butter, and salt in a food processor until crumbly texture emerges.
2. Transfer the mixture into a parchment-lined springform pan, pressing firmly and evenly across the bottom to create a uniform base.
3. Roast the shortbread crust in a preheated 350°F oven for 15-18 minutes until edges transform into a delicate golden hue, then allow complete cooling.
4. Activate gelatin by sprinkling over water, letting it hydrate and transform for several minutes.
5. Gently warm lemon juice in a saucepan, incorporating dissolved gelatin until seamlessly integrated, then cool to ambient temperature.
6. Whip heavy cream with granulated sugar and lemon zest, developing robust, dramatic peaks that hold their shape elegantly.
7. Cream cheese receives gentle manipulation until silky smooth, gradually welcoming the lemon-gelatin mixture while maintaining consistent beating.
8. Delicately fold whipped cream into the lemon cream cheese base, creating a luminous, airy mousse with harmonious flavor profiles.
9. Craft blueberry compote by simmering fresh berries with sugar and lemon juice, allowing fruits to soften and release vibrant juices for 5-7 minutes.
10. Layer the chilled shortbread foundation with alternating stripes of lemon mousse and blueberry compote, concluding with a compelling compote crown.
11. Refrigerate the assembled dessert for minimum 4 hours, allowing flavors to meld and structure to solidify completely.
12. Prior to serving, release cake edges using a precise knife stroke, unmold carefully, and present the chilled masterpiece.

Notes

• Choose cold butter directly from the refrigerator to ensure a crumbly, flaky shortbread crust that holds its shape perfectly.
• Zest lemons carefully to avoid the bitter white pith, using only the bright yellow outer layer for maximum citrusy flavor.
• Freeze the cake pan before pressing the shortbread crust to help prevent butter from melting and maintain a crisp texture.
• Drain excess liquid from blueberry compote to prevent a watery layer that could compromise the mousse cake’s structural integrity.

• Prep Time: 45 minutes
• Cook Time: 25 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 350
• Sugar: 22 g
• Sodium: 150 mg
• Fat: 24 g
• Saturated Fat: 15 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 60 mg