Lemon Blueberry Shortbread Mousse Cake: Fresh, Creamy, and Perfectly Balanced

Experience the perfect harmony of buttery shortbread, tangy lemon, and juicy blueberries in this light and airy Lemon Blueberry Shortbread Mousse Cake. Whether you're celebrating a special occasion or craving an elegant treat, this dessert will delight your guests and satisfy your sweet tooth.

Why You’ll Love This Cake

This mousse cake combines different textures and flavors to create a truly memorable dessert. The buttery shortbread base offers a sturdy, crumbly foundation, while the lemon mousse provides a silky, tangy contrast punctuated with bursts of fresh blueberries. Its make-ahead nature means you can prepare it in advance and enjoy stress-free entertaining.

Ingredients

• 1 1/2 cups (210g) all-purpose flour

• 1/2 cup (115g) unsalted butter, softened

• 1/4 cup (50g) granulated sugar

• 1/4 teaspoon salt

• 2 cups (480ml) heavy cream

• 1 cup (240ml) whole milk

• 3/4 cup (150g) granulated sugar

• 1/4 cup (60ml) fresh lemon juice

• 1 tablespoon grated lemon zest

• 3 large egg yolks

• 1 envelope (7g) unflavored gelatin

• 2 cups (300g) fresh blueberries

Most of these ingredients are staples you likely have on hand. The blend of buttery crust, bright lemon, and sweet blueberries makes this mousse cake a crowd favorite.

Instructions

Step 1: Preheat the oven to 350°F (177°C). Grease a 9-inch springform pan with butter or non-stick spray.

Step 2: In a medium bowl, mix the flour, softened butter, 1/4 cup granulated sugar, and salt. Use your fingers or a fork to bring the mixture to a coarse crumb texture. Press evenly into the bottom of the springform pan.

Step 3: Bake the shortbread crust for 20-25 minutes, or until it turns lightly golden. Let cool on a wire rack.

Step 4: In a saucepan, combine heavy cream, whole milk, and 3/4 cup granulated sugar. Heat over medium heat, stirring occasionally, until just simmering.

Step 5: In a separate bowl, whisk lemon juice, lemon zest, and egg yolks. Slowly temper the eggs by gradually whisking in the hot cream mixture.

Step 6: Return the mixture to the saucepan. Cook over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 5-7 minutes).

Step 7: Remove from heat, sprinkle gelatin on top, and stir until fully dissolved.

Step 8: Strain the lemon mousse through a fine mesh sieve into a clean bowl. Cover with plastic wrap to prevent skin formation. Refrigerate at least 2 hours, until set.

Step 9: Once set, whip the mousse using a hand or stand mixer until light and fluffy (2-3 minutes).

Step 10: Gently fold in the fresh blueberries, taking care not to crush them.

Step 11: Spread the mousse evenly over the cooled shortbread crust, smoothing the surface.

Step 12: Refrigerate for at least 4 hours or up to 2 days before serving.

Timing Overview

• Prep Time: 30 minutes

• Cook Time: 25 minutes

• Total Time: Approximately 4 hours 55 minutes

This mousse cake saves time compared to traditional lemon meringue pies or cheesecakes but offers a unique texture and bright flavors.

Nutrition Per Serving (based on 12 servings)

• Calories: 326

• Protein: 4g

• Carbohydrates: 35g

• Fat: 20g

• Fiber: 2g

• Sodium: 69mg

This dessert provides about 20% of your daily vitamin C and 10% of your fiber needs in every slice.

Serving Suggestions

• Serve with a scoop of vanilla ice cream or drizzle fresh berry coulis for an elevated experience.

• Assemble a dessert platter with this cake, fresh berries, and extra shortbread cookies for a stunning presentation.

Common Mistakes to Avoid

• Avoid overmixing the shortbread crust to ensure a tender, crumbly texture.

• Don’t overcook the lemon custard; remove from heat once it thickens to the proper consistency to prevent curdling.

• Be patient during chilling; rushing can affect texture and flavor development.

• Fold the blueberries gently to prevent them from breaking and discoloring the mousse.

• Avoid serving the cake too cold; let it sit for 10-15 minutes at room temperature for optimal flavor.

Storage Tips

• Keep the cake covered in the refrigerator for up to 5 days.

• Freeze unbaked crust and mousse separately, then assemble and freeze the complete cake for up to 2 months. Thaw overnight before serving.

• Freeze the fully assembled cake, wrapped well, up to 2 months. Thaw overnight at refrigerated temperature.

• Serve chilled—if frozen, allow to thaw overnight in the fridge.

Frequently Asked Questions

Can I prepare this cake ahead of time?

Yes! Prepare components separately and assemble up to 2 days before serving. The flavors improve as it chills.

Can I use frozen blueberries?

Yes, thaw and dry them well to avoid extra moisture.

Is it gluten- or dairy-free?

This recipe contains gluten and dairy but can be adapted with gluten-free flour and plant-based substitutions.

How to prevent blueberries from sinking?

Add them only after mousse has set and fold carefully. Reserve some to press on top before chilling.

Can I add extra toppings?

Absolutely! Lemon curd, crushed cookies, powdered sugar, or fresh mint all add a lovely finishing touch.

Final Thoughts

This Lemon Blueberry Shortbread Mousse Cake is a delightful combination of flavors and textures, perfect for any event or cozy night in. Simple to prepare but impressive to serve, it’s a dessert sure to wow. Give it a try and enjoy the bright, creamy, and fruity goodness in every bite!