Zesty Lemon Blueberry Mousse Cake with Buttery Shortbread Crust

Brighten your day with the perfect combination of tangy lemon, sweet blueberries, and a buttery shortbread base. This Lemon Blueberry Mousse Cake is a celebration of fresh, vibrant flavors layered with creamy textures. Whether you’re entertaining guests or simply treating yourself, this elegant dessert is guaranteed to impress. Let’s dive into creating this luscious masterpiece!

Ingredients

For the Shortbread Crust:

• ½ cup unsalted butter, softened
• ½ cup powdered sugar
• 1 cup all-purpose flour
• 1 pinch of salt

For the Lemon Mousse:

• 9/16 cup fresh lemon juice (about 2–3 lemons)
• Zest of 2 lemons
• ¾ cup granulated sugar
• 1 tablespoon gelatin powder
• 2 tablespoons water
• 1 cup heavy cream, whipped to stiff peaks
• 8 oz cream cheese, softened

For the Blueberry Topping:

• 2 cups fresh blueberries
• 2 tablespoons granulated sugar (optional, depending on sweetness of the blueberries)

Instructions

1. Prepare the Shortbread Crust

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, cream together the softened butter and powdered sugar until smooth.
3. Add the flour and salt, mixing until a soft dough forms.
4. Press the dough evenly into the bottom of a 9-inch springform pan.
5. Bake for 15–18 minutes, or until the edges are lightly golden. Let it cool completely before adding the mousse layer.

2. Make the Lemon Mousse

1. In a small bowl, sprinkle the gelatin over 2 tablespoons of water. Let it bloom for about 5 minutes.
2. In a saucepan over medium heat, combine the fresh lemon juice, lemon zest, and granulated sugar. Heat until the sugar dissolves completely. Remove from heat and stir in the bloomed gelatin until fully melted. Let this mixture cool to room temperature.
3. In a large bowl, beat the cream cheese until smooth. Gradually mix in the cooled lemon mixture until fully combined.
4. Gently fold in the whipped cream to create a light, airy mousse.
5. Pour the mousse over the cooled shortbread crust, spreading it evenly. Refrigerate for at least 4 hours, or until set.

3. Prepare the Blueberry Topping

1. In a small saucepan, heat the blueberries over medium-low heat, stirring occasionally. Add granulated sugar if the blueberries are too tart. Cook for 5–7 minutes, or until the berries begin to release their juices.
2. Let the mixture cool to room temperature before spooning it over the chilled lemon mousse layer.

4. Assemble and Serve

1. Once the mousse has set and the blueberry topping is cooled, carefully spread the blueberries over the top of the mousse layer.
2. Gently release the springform pan, and transfer the cake to a serving plate.
3. Slice and serve chilled for a refreshing, decadent dessert.

Conclusion

This Lemon Blueberry Mousse Cake brings together the best of summer’s bright flavors with a rich, creamy twist. From the buttery shortbread crust to the tangy lemon mousse and juicy blueberries, every bite is a symphony of taste and texture. Perfect for special occasions or as an indulgent treat, this dessert will leave everyone asking for seconds. Enjoy!