Lemon Blueberry Shortbread Mousse Cake (Print-Friendly Version)
Buttery shortbread, tangy lemon mousse, and sweet blueberries create an irresistible, vibrant dessert experience.
# What You’ll Need to Make This:
→ Shortbread Crust
01 -
190 grams all-purpose flour
02 -
60 grams powdered sugar
03 -
115 grams unsalted butter, cold and cubed
04 -
Pinch of salt
→ Lemon Mousse
05 -
240 millilitres heavy cream
06 -
100 grams granulated sugar
07 -
Zest of 2 lemons
08 -
120 millilitres fresh lemon juice
09 -
1 tablespoon gelatin powder
10 -
2 tablespoons water (30 millilitres)
11 -
225 grams cream cheese, softened
→ Blueberry Compote
12 -
300 grams fresh blueberries
13 -
50 grams granulated sugar
14 -
1 tablespoon fresh lemon juice
# How to Prepare:
01 -
Preheat oven to 175°C. Grease and line a 23cm springform pan with parchment paper. In a food processor, combine flour, powdered sugar, unsalted butter, and salt. Pulse until the mixture resembles coarse crumbs. Press evenly into the prepared pan and bake for 15–18 minutes, or until lightly golden. Allow to cool completely.
02 -
Sprinkle gelatin powder over the water in a small bowl. Let stand for 5 minutes until fully bloomed.
03 -
Gently warm lemon juice in a saucepan over low heat. Stir in the bloomed gelatin until completely dissolved. Cool to room temperature.
04 -
In a mixing bowl, whip heavy cream, granulated sugar, and lemon zest until stiff peaks form.
05 -
In a separate bowl, beat softened cream cheese until smooth. Gradually incorporate the cooled lemon juice and gelatin mixture, continuing to beat until fully combined. Gently fold in the whipped cream until homogeneous.
06 -
Combine blueberries, granulated sugar, and lemon juice in a saucepan. Cook over medium heat, stirring occasionally, until berries soften and release juices, about 5–7 minutes. Cool to room temperature.
07 -
Ensure the crust is completely cooled. Spread a layer of lemon mousse onto the crust, followed by an even layer of blueberry compote. Continue layering, finishing with compote on the top layer.
08 -
Refrigerate for at least 4 hours, or until the mousse is fully set.
09 -
Prior to serving, run a knife around the inside edge of the pan to loosen the cake. Carefully remove the ring, slice, and serve chilled.
# Extra Tips:
01 -
Ensure gelatin is thoroughly dissolved to achieve a smooth mousse texture.
02 -
Allow each layer to fully cool before assembly to prevent melting or separation.