Lemon Blueberry Shortbread Mousse Cake: A Dreamy Dessert for Every Occasion

Lemon Blueberry Shortbread Mousse Cake: A Dreamy Dessert for Every Occasion

Few desserts can rival the beauty and flavor of this Lemon Blueberry Shortbread Mousse Cake. With its delicate layers of buttery shortbread, creamy lemon mousse, and luscious blueberry compote, this dessert is a symphony of textures and flavors. Each bite offers a delightful combination of zesty citrus and sweet berry goodness, making it the perfect choice for celebrations or simply treating yourself.

Whether you’re entertaining guests or looking for a refreshing yet indulgent dessert, this Lemon Blueberry Shortbread Mousse Cake will steal the show. Its elegant appearance and melt-in-your-mouth flavors make it an unforgettable treat.

Why You’ll Love This Recipe

• Layered Elegance: The combination of shortbread, mousse, and compote creates a visually stunning dessert.
• Refreshing Flavors: The bright lemon mousse and juicy blueberry compote balance sweetness with a tangy kick.
• Make-Ahead Friendly: Prepare it the day before your event for stress-free serving.
• Versatile: Perfect for birthdays, brunches, or special dinners.

The Story Behind This Cake

This Lemon Blueberry Shortbread Mousse Cake was inspired by the classic pairing of lemon and blueberries—a match made in dessert heaven. The buttery shortbread crust adds a rich foundation, while the light mousse and berry layers keep it refreshing and vibrant. This dessert feels indulgent yet approachable, making it a favorite for both novice and experienced bakers.

Ingredients You’ll Need

For the Shortbread Crust

• 1 ½ cups all-purpose flour
• ½ cup powdered sugar
• ½ cup unsalted butter, cold and cubed
• Pinch of salt

For the Lemon Mousse

• 1 cup heavy cream
• ½ cup granulated sugar
• Zest of 2 lemons
• ½ cup fresh lemon juice
• 1 tablespoon gelatin powder
• 2 tablespoons water
• 8 ounces cream cheese, softened

For the Blueberry Compote

• 2 cups fresh blueberries
• ¼ cup granulated sugar
• 1 tablespoon fresh lemon juice

How to Make Lemon Blueberry Shortbread Mousse Cake

Step 1: Prepare the Shortbread Crust

1. Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
2. In a food processor, combine flour, powdered sugar, butter, and salt. Pulse until the mixture resembles coarse crumbs.
3. Press the mixture evenly into the bottom of the prepared pan. Bake for 15-18 minutes, or until lightly golden. Cool completely before layering.

Step 2: Make the Lemon Mousse

1. Sprinkle gelatin powder over water in a small bowl. Let it bloom for 5 minutes.
2. Heat lemon juice over low heat in a saucepan until warm. Stir in the bloomed gelatin until fully dissolved. Let cool to room temperature.
3. In a mixing bowl, beat heavy cream, granulated sugar, and lemon zest until stiff peaks form.
4. In another bowl, whip cream cheese until smooth. Gradually add the cooled lemon juice mixture, beating until fully incorporated. Fold in the whipped cream for a light and fluffy mousse.

Step 3: Cook the Blueberry Compote

1. In a saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, for 5-7 minutes until the blueberries soften and release their juices.
2. Allow the compote to cool to room temperature.

Step 4: Assemble the Cake

1. Spread a layer of lemon mousse over the cooled shortbread crust. Add a layer of blueberry compote on top.
2. Repeat the layering process, finishing with a blueberry compote layer.
3. Refrigerate the cake for at least 4 hours, or until fully set.

Step 5: Serve and Enjoy

1. Run a knife around the edges of the pan to loosen the cake. Remove the springform sides.
2. Garnish with fresh blueberries and powdered sugar before slicing. Serve chilled.

 

Chef’s Tips

• Room Temperature Cream Cheese: Ensures a smooth and creamy mousse.
• Strain the Blueberry Compote: For a seedless, silky texture, strain the compote before layering.
• Chill Overnight: Allowing the cake to chill overnight enhances the flavors and ensures a firm set.
• Experiment with Citrus: Substitute lime or orange for lemon for a unique twist.

Frequently Asked Questions (FAQ)

1. Can I use frozen blueberries?
Yes, but thaw them completely and drain excess liquid before cooking the compote.

2. Can I make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour in the shortbread crust with a gluten-free flour blend.

3. How long does this cake stay fresh?
Store it in the refrigerator for up to 3 days in an airtight container.

4. Can I skip the gelatin?
If you prefer a vegetarian alternative, use agar-agar as a substitute for gelatin.

5. What’s the best way to slice the cake?
Use a sharp knife dipped in hot water and wiped clean between slices for neat, even portions.

What to Serve with Lemon Blueberry Shortbread Mousse Cake

• Coffee or Tea: A cup of Earl Grey or a rich espresso complements the citrusy flavors.
• Fresh Fruit: Garnish with raspberries, blackberries, or extra lemon zest for added flair.
• Whipped Cream: A dollop of lightly sweetened whipped cream adds an extra layer of indulgence.