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Lemon Blueberry Shortbread Mousse Cake


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  • Author: khaoula belabess
  • Total Time: 0 hours
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

This Lemon Blueberry Shortbread Mousse Cake is a beautiful blend of tart lemon mousse, sweet blueberry compote, and a buttery shortbread crust. It’s the perfect dessert to impress guests or to treat yourself with something light and refreshing yet indulgent.


Ingredients

Scale

For the Shortbread Crust:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/2 cup unsalted butter, cold and cubed
  • Pinch of salt

For the Lemon Mousse:

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

For the Blueberry Compote:

  • 2 cups fresh blueberries
  • 1/4 cup granulated sugar
  • 1 tablespoon fresh lemon juice

Instructions

  • Prepare the Shortbread Crust:
    • Preheat the oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
    • In a food processor, combine the flour, powdered sugar, cold butter cubes, and a pinch of salt. Pulse until the mixture resembles coarse crumbs.
    • Press the mixture evenly into the bottom of the prepared pan.
    • Bake for 15-18 minutes, or until lightly golden. Remove from the oven and let it cool completely.
  • Make the Lemon Mousse:
    • In a small bowl, sprinkle the gelatin powder over 2 tablespoons of water and let it bloom for 5 minutes.
    • In a saucepan, gently heat the lemon juice until warm, then stir in the bloomed gelatin until fully dissolved. Let this cool to room temperature.
    • In a large bowl, whip the heavy cream, sugar, and lemon zest until stiff peaks form.
    • In another bowl, beat the softened cream cheese until smooth. Gradually add the lemon juice mixture, beating until fully combined. Gently fold in the whipped cream until well incorporated.
  • Prepare the Blueberry Compote:
    • In a saucepan, combine the blueberries, sugar, and lemon juice.
    • Cook over medium heat for about 5-7 minutes, stirring occasionally, until the blueberries soften and release their juices. Allow the compote to cool to room temperature.
  • Assemble the Mousse Cake:
    • With the shortbread crust cooled, spread half of the lemon mousse over the crust.
    • Spoon half of the blueberry compote over the mousse, then spread the remaining lemon mousse on top.
    • Finish with the remaining blueberry compote, spreading it evenly over the top.
    • Refrigerate the mousse cake for at least 4 hours, or until fully set.
  • Serve:
    • Before serving, run a knife around the edge of the pan to loosen the cake. Carefully remove the sides of the springform pan.
    • Slice and serve chilled, garnished with fresh blueberries and a sprig of mint if desired.

Notes

  • Ensure the gelatin is fully dissolved in the lemon juice to prevent lumps in the mousse.
  • Allow each layer to cool before assembling to avoid melting.
  • Keep the cake refrigerated in an airtight container for up to 3 days.
  • Prep Time: 30 minutes
  • Cook Time: 18-20 minutes
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 350 kcal
  • Sugar: 24g
  • Sodium: 150 mg
  • Fat: 23 g
  • Saturated Fat: 13 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 30g
  • Fiber: 1 g
  • Protein: 4 g
  • Cholesterol: 55mg