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Lemon Blueberry Shortbread Mousse Cake

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This Lemon Blueberry Shortbread Mousse Cake features a buttery shortbread crust, silky lemon mousse, and a fresh blueberry topping. It’s an elegant yet easy dessert perfect for spring, summer, or any special occasion!

Ingredients

Scale

For the Shortbread Crust:

  • 1 cup unsalted butter, softened
  • ½ cup powdered sugar
  • 2 cups all-purpose flour
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract

For the Lemon Mousse:

  • 1 cup heavy whipping cream, cold
  • ½ cup cream cheese, softened
  • ½ cup powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract

For the Blueberry Topping:

  • 1½ cups fresh or frozen blueberries
  • ¼ cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch mixed with 1 tablespoon water

Instructions

Make the Shortbread Crust:

  1. Preheat Oven: Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
  2. Make Dough: In a bowl, beat butter and powdered sugar until creamy. Mix in vanilla, flour, and salt until a soft dough forms.
  3. Press & Bake: Press dough into the bottom of the pan and bake for 18-20 minutes, until lightly golden. Let cool completely.

Make the Lemon Mousse:

  1. Whip Cream: In a bowl, beat heavy cream until soft peaks form. Set aside.
  2. Mix Base: In another bowl, beat cream cheese, powdered sugar, lemon juice, zest, and vanilla until smooth.
  3. Combine: Gently fold in the whipped cream until fluffy. Spread over the cooled shortbread crust. Chill for 30 minutes.

Make the Blueberry Topping:

  1. Cook Blueberries: In a saucepan, heat blueberries, sugar, and lemon juice over medium heat until berries break down.
  2. Thicken: Stir in cornstarch slurry and simmer for 2 minutes, until slightly thickened. Let cool before spreading over the mousse layer.

Assemble & Chill:

  1. Final Chill: Refrigerate for at least 2 hours before slicing.

  2. Serve & Enjoy!

Notes

  • For extra texture, add crushed shortbread cookies on top.
  • Want it sweeter? Increase powdered sugar in the mousse by ¼ cup.
  • Storage: Keep refrigerated for up to 3 days.

 

Find it online: https://ukfinda.com/lemon-blueberry-shortbread-mousse-cake/