Introduction:
This Lemon Blueberry Shortbread Mousse Cake is the ultimate summer dessert. With layers of buttery shortbread, tangy lemon mousse, and a vibrant blueberry compote, it strikes the perfect balance between sweetness and zest. The creamy mousse and crumbly shortbread combine to create a refreshing, light, and indulgent treat.
Why You’ll Love This Recipe:
- Bright and refreshing: The tangy lemon and sweet blueberry flavors create a perfect balance of flavors.
- Elegant and light: A perfect dessert for special occasions or summer gatherings.
- Textural contrast: The buttery shortbread crust pairs beautifully with the airy mousse and juicy blueberries.
Ingredients:
For the Shortbread Crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1 teaspoon lemon zest
For the Lemon Mousse:
- 1/2 cup fresh lemon juice (about 2-3 lemons)
- 1 tablespoon lemon zest
- 1/2 cup granulated sugar
- 3 large egg yolks
- 1 tablespoon cornstarch
- 1 cup heavy whipping cream, chilled
- 1 teaspoon vanilla extract
For the Blueberry Compote:
- 1 cup fresh or frozen blueberries
- 1/4 cup sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water
Instructions:
- Make the Shortbread Crust:
- Preheat the oven to 350°F (175°C). Grease an 8-inch springform pan.
- In a bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Add the flour, salt, and lemon zest, mixing until the dough comes together.
- Press the dough evenly into the bottom of the prepared springform pan. Prick the crust with a fork to prevent bubbling.
- Bake for 15-18 minutes or until the edges are golden brown. Remove from the oven and let cool completely.
- Prepare the Lemon Mousse:
- In a small saucepan, whisk together the lemon juice, lemon zest, sugar, egg yolks, and cornstarch over medium heat.
- Cook, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5-7 minutes). Remove from heat and let it cool to room temperature.
- In a large bowl, whip the chilled heavy cream and vanilla extract until stiff peaks form.
- Gently fold the cooled lemon curd mixture into the whipped cream until fully combined. Refrigerate until ready to use.
- Make the Blueberry Compote:
- In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries release their juices and the mixture begins to simmer (about 5 minutes).
- Add the cornstarch slurry (cornstarch mixed with water) and cook for another 1-2 minutes until the compote thickens.
- Remove from heat and let cool to room temperature.
- Assemble the Cake:
- Once the shortbread crust has cooled completely, spread half of the lemon mousse over the crust in an even layer.
- Spoon the cooled blueberry compote over the mousse layer.
- Top with the remaining lemon mousse, spreading it evenly to cover the blueberries.
- Refrigerate for at least 4 hours or until the mousse is set.
- Serve:
- Carefully remove the cake from the springform pan. Garnish with fresh blueberries, lemon zest, or mint leaves if desired.
- Slice and serve chilled. Enjoy!
Tips for Success:
- Chilling Time: Be sure to allow enough chilling time for the mousse to set, ideally overnight for the best texture.
- Lemon Flavor: For an extra zesty flavor, increase the amount of lemon zest in both the crust and mousse layers.
- Shortbread: If you prefer a thicker crust, double the shortbread ingredients and adjust the baking time accordingly.
Recipe Variations:
- Berry Mix: Swap blueberries for a mix of raspberries and strawberries for a different fruit flavor.
- Gluten-Free Version: Use a gluten-free flour blend to make the shortbread crust.
- Citrus Twist: Add a little orange zest to the lemon mousse for a citrusy twist.
Serving Suggestions:
- Serve chilled with a drizzle of blueberry sauce or whipped cream on the side.
- Pair with a hot cup of tea or a glass of lemonade for a refreshing finish.
Freezing and Storage:
- Storage: Store the cake in the refrigerator, covered, for up to 3 days.
- Freezing: You can freeze this cake by wrapping it tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
- Reheating: No reheating necessary. Serve chilled straight from the fridge.
Special Equipment:
- Springform Pan: An 8-inch springform pan is ideal for this cake.
- Electric Mixer: For whipping the cream to stiff peaks.
FAQ:
- Can I use store-bought lemon curd? Yes, you can use store-bought lemon curd to save time, but homemade will give the best flavor.
- Can I make this cake ahead of time? Absolutely! This cake can be made a day in advance and stored in the refrigerator until ready to serve.
Preparation Time:
- 25 minutes for prepping and assembling.
Cook Time:
- 15 minutes for baking the shortbread crust.
Chilling Time:
- 4 hours (or overnight) for setting the mousse.
Total Time:
- 4 hours 40 minutes (including chilling time).
Nutrition Information (per serving, assuming 8 servings):
- Calories: 380
- Protein: 4g
- Carbohydrates: 40g
- Fat: 22g
- Saturated Fat: 12g
- Cholesterol: 130mg
- Sodium: 100mg
- Fiber: 1g
- Sugar: 30g
Lemon Blueberry Shortbread Mousse Cake
- Total Time: 40 minutes
Ingredients
Scale
For the Shortbread Crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1 teaspoon lemon zest
For the Lemon Mousse:
- 1/2 cup fresh lemon juice (about 2–3 lemons)
- 1 tablespoon lemon zest
- 1/2 cup granulated sugar
- 3 large egg yolks
- 1 tablespoon cornstarch
- 1 cup heavy whipping cream, chilled
- 1 teaspoon vanilla extract
For the Blueberry Compote:
- 1 cup fresh or frozen blueberries
- 1/4 cup sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water
Instructions
- Make the Shortbread Crust:
- Preheat the oven to 350°F (175°C). Grease an 8-inch springform pan.
- In a bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Add the flour, salt, and lemon zest, mixing until the dough comes together.
- Press the dough evenly into the bottom of the prepared springform pan. Prick the crust with a fork to prevent bubbling.
- Bake for 15-18 minutes or until the edges are golden brown. Remove from the oven and let cool completely.
- Prepare the Lemon Mousse:
- In a small saucepan, whisk together the lemon juice, lemon zest, sugar, egg yolks, and cornstarch over medium heat.
- Cook, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5-7 minutes). Remove from heat and let it cool to room temperature.
- In a large bowl, whip the chilled heavy cream and vanilla extract until stiff peaks form.
- Gently fold the cooled lemon curd mixture into the whipped cream until fully combined. Refrigerate until ready to use.
- Make the Blueberry Compote:
- In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries release their juices and the mixture begins to simmer (about 5 minutes).
- Add the cornstarch slurry (cornstarch mixed with water) and cook for another 1-2 minutes until the compote thickens.
- Remove from heat and let cool to room temperature.
- Assemble the Cake:
- Once the shortbread crust has cooled completely, spread half of the lemon mousse over the crust in an even layer.
- Spoon the cooled blueberry compote over the mousse layer.
- Top with the remaining lemon mousse, spreading it evenly to cover the blueberries.
- Refrigerate for at least 4 hours or until the mousse is set.
- Serve:
- Carefully remove the cake from the springform pan. Garnish with fresh blueberries, lemon zest, or mint leaves if desired.
- Slice and serve chilled. Enjoy!
- Prep Time: 25 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 8 servings
- Calories: 380 kcal
- Fat: 22g
- Carbohydrates: 40g
- Protein: 4g
Closing Notes:
Tried this Lemon Blueberry Shortbread Mousse Cake? Let us know how it turned out in the comments below! Don’t forget to tag us on social media with your mousse cake creations and check back for more refreshing dessert recipes.
