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This Lemon Blueberry Shortbread Mousse Cake delivers everything I crave in a showstopping dessert. Imagine layered clouds of tart lemon mousse, a sea of juicy blueberry compote, all atop a crisp, buttery shortbread base. Each component comes together quickly for a refreshingly bright cake that’s as gorgeous as it is irresistible.
My first attempt at this cake was a birthday surprise for my closest friend and it turned into a new tradition for our summer celebrations. Every slice gets rave reviews and vanishes fast
Ingredients
- All-purpose flour: brings structure to the crust Choose fresh flour for optimal texture
- Powdered sugar: delivers melt-in-your-mouth sweetness for the shortbread Sift for extra smoothness
- Unsalted butter: cold and cubed creates perfect flaky shortbread Use the best quality you can find
- Salt: a pinch sharpens all the flavors Choose fine sea salt if possible
- Heavy cream: essential for a rich mousse Stick to full-fat for best results
- Granulated sugar: sweetens both mousse and compote Use organic if preferred
- Lemon zest and fresh lemon juice: the star flavors Look for plump bright lemons free of blemishes
- Gelatin powder: sets the mousse Check the date for freshness
- Cream cheese: gives the mousse body and tang Use brick-style full-fat for smooth blending
- Blueberries: juicy and fresh are best Buy plump berries with a deep blue color
Step-by-Step Instructions
- Prepare the Shortbread Crust:
- Pulse flour powdered sugar butter and salt in a food processor until crumbly Press this mixture evenly into your prepared springform pan Bake at 350 F for 15 to 18 minutes until lightly golden then let cool completely The crust should smell nutty and be slightly firm to the touch
- Make the Lemon Mousse:
- Sprinkle gelatin powder over water in a small bowl Let stand for five minutes to bloom Heat lemon juice just until warm and stir in the bloomed gelatin Mix well and let this cool to room temperature In a large bowl whip heavy cream sugar and lemon zest to stiff peaks In another bowl mix softened cream cheese until smooth Add the cooled lemon mixture slowly and beat until creamy Gently fold the whipped cream into the lemon-cream cheese mixture with a spatula until completely smooth and airy
- Cook the Blueberry Compote:
- Place blueberries sugar and lemon juice in a saucepan over medium heat Cook for about seven minutes gently stirring The berries should burst and release juice but still hold some shape Let cool to room temperature before layering
- Assemble the Mousse Cake:
- Spread a layer of lemon mousse over the cooled crust and smooth the top Spoon over a layer of blueberry compote Repeat mousse and compote layers finishing with compote on top Be sure each layer is level Refrigerate the cake at least four hours to set Firm chilling will make slicing much easier
- Unmold and Serve:
- Before serving run a thin knife around the edge of the pan to loosen Carefully remove the ring Slice with a sharp knife and serve the cake well chilled for clean portions
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My favorite part is folding in the freshly whipped cream The mousse gets silky and light and my family always gathers at the kitchen counter to sneak a spoonful straight from the bowl Everyone remembers when my little niece tried to lick the spatula and left blueberry streaks across her face We still laugh about it every summer
Storage and Make-Ahead Tips
Keep cake refrigerated and tightly covered to retain freshness Two to three days is ideal for both flavor and texture but leftovers are still tasty for up to four days You can also freeze individual slices by wrapping them tightly in plastic and foil Just thaw in the fridge overnight
Ingredient Swaps
No fresh blueberries Try frozen ones straight from the bag or use a berry blend For the lemon mousse you can use Meyer lemons for a sweeter citrus note If you run out of gelatin try agar powder Just use a little less as agar sets firmer and faster
Serving Suggestions
A little whipped cream or curls of white chocolate make wonderful garnishes You could swap in raspberry sauce or a berry medley for the topping Serve each slice with a few extra fresh berries or a sprig of mint for an elegant finish
Shortbread’s Storied Past
Shortbread has roots in Scotland and is prized for its crumbly rich texture Pairing it with lemon and blueberries gives a nod to classic British teatime sweets but in a more modern mousse cake form This dessert is perfect for spring and summer gatherings when berries are at their peak
Recipe FAQs
- → Can I use frozen blueberries for the compote?
Yes, frozen blueberries work well; simply cook them as you would fresh. Thawing is not necessary, but you may need slightly more time to cook off excess liquid.
- → How do I ensure my shortbread crust is not soggy?
Allow the crust to cool completely before assembling. This keeps the layers distinct and prevents the mousse from softening the base.
- → What can I substitute for gelatin in the mousse?
Agar-agar is a suitable alternative. Use half the quantity of gelatin and dissolve it according to package directions for optimal texture.
- → Is it possible to make this cake ahead of time?
Yes, the cake can be made a day ahead and stored in the refrigerator. In fact, chilling overnight helps the flavors develop and the layers set more firmly.
- → How should I store leftovers?
Leftovers should be covered and refrigerated. Consume within 3 days for the best taste and texture.