Go Back

Zesty Lemon Blueberry Shortbread Mousse Cake

A delightful dessert combining zesty lemon, sweet blueberries, and a buttery shortbread crust, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Shortbread Base
  • 1 cup all-purpose flour
  • 1/2 cup powdered sugar
  • 1/2 cup unsalted butter (room temperature)
Blueberry Mousse
  • 1 cup fresh blueberries (and a few extra for garnish)
  • 2 tablespoons lemon juice
  • 1 large lemon (zest)
  • 1 cup heavy cream
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon gelatin

Method
 

Prepare the Shortbread Base
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, mix flour and powdered sugar together.
  3. Add the softened butter and blend until a dough forms.
  4. Press the dough into a 9-inch circular tart pan evenly.
  5. Bake for 15 minutes, or until golden brown. Let it cool completely.
Make the Blueberry Mousse
  1. In a small bowl, sprinkle gelatin over lemon juice and let it sit for about 5 minutes until it blooms.
  2. In a blender, combine fresh blueberries, lemon zest, and granulated sugar. Blend until smooth.
  3. Gently heat the bloomed gelatin mixture until dissolved and mix it into the blueberry puree.
  4. In a separate bowl, whip the heavy cream with vanilla extract until soft peaks form.
  5. Fold the whipped cream into the blueberry mixture gently until well combined.
Assemble the Cake
  1. Pour the blueberry mousse over the cooled shortbread crust, smoothing it evenly.
  2. Refrigerate the cake for at least 4 hours (or overnight) to set.
Garnish and Serve
  1. Once set, remove the cake from the tart pan.
  2. Top with extra blueberries and lemon zest for decoration before serving.

Notes

Store any leftovers in an airtight container in the fridge for up to 3 days. Best enjoyed chilled, no need to reheat.