Dreamy Lemon Blueberry Shortbread Mousse Cake Recipe

Whipping up a delectable lemon blueberry shortbread mousse cake promises an extraordinary culinary adventure.

Sweet berry notes dance alongside tangy citrus in this decadent dessert.

Creamy layers promise pure indulgence with every delightful bite.

Soft shortbread crumbles create an unexpected textural surprise that delights the palate.

Delicate mousse transforms simple ingredients into an elegant masterpiece.

Fresh blueberries scattered throughout add vibrant color and bursts of natural sweetness.

Each forkful brings a symphony of flavors that will make you the star baker at any gathering.

This irresistible treat beckons you to unleash your inner pastry chef and create something truly magical.

Lemon Blueberry Shortbread Mousse Cake Full of Layers

• Minimal steps and simple ingredients make this dessert accessible for bakers of all skill levels, allowing even novice cooks to create an impressive treat.
• Perfect for summer gatherings, baby showers, bridal events, or casual family dinners, this cake delivers sophisticated flavors with minimal effort.
• Combines buttery shortbread base with smooth, creamy mousse and bright blueberry notes, creating a multi-layered sensory experience that delights taste buds.
• Requires basic kitchen tools, straightforward technique, and can be prepared ahead of time, reducing day-of cooking stress for home bakers.

Essential Ingredients for Lemon Blueberry Mousse Cake

• All-Purpose Flour: A key component that provides structure and texture to the shortbread base.
• Unsalted Butter: Creates a rich, tender shortbread with a smooth, melt-in-your-mouth quality.
• Powdered Sugar: Helps achieve a delicate, soft texture and adds subtle sweetness.
• Vanilla Extract: Adds depth and warmth to the shortbread flavor.
• Salt: Balances and enhances the overall taste of the base.

• Cream Cheese: Provides a tangy, creamy foundation for the mousse layer.
• Heavy Cream: Creates a light, airy texture and adds richness to the mousse.
• Lemon Zest: Brings bright, citrusy notes to complement the blueberry flavor.
• Blueberries: Adds natural sweetness and vibrant color to the mousse.
• Granulated Sugar: Sweetens the mousse and helps stabilize the whipped cream.

• Fresh Blueberries: Provides a fresh, juicy garnish and visual appeal.
• Lemon Zest: Offers a final burst of citrus flavor and aroma.
• Powdered Sugar: Adds a delicate, decorative finishing touch to the cake.

Helpful Tips for a Neat and Flavorful Presentation

• Butter Softening Secret: Leave butter at room temperature for 30-45 minutes before mixing to ensure smooth, creamy texture without lumps.
• Flour Coating Trick: Dust flour on blueberries before adding to prevent them from sinking to the bottom during baking.
• Cooling Technique: Allow shortbread base to cool completely to prevent moisture buildup and maintain crisp texture.
• Pan Preparation Pro: Line springform pan with parchment paper for easy cake removal and clean edges.
• Zest Enhancement: Add extra lemon zest to both shortbread base and mousse for a more intense citrus flavor profile.

How to Store Lemon Blueberry Cake Without Losing Texture

• Store cake in an airtight container in the refrigerator for up to 4 days. Cover with plastic wrap to prevent drying out and absorbing other food odors.
• Wrap individual slices or whole cake tightly in plastic wrap, then place in a freezer-safe container. Freeze for maximum 2 months to maintain best texture and flavor.
• Remove cake from freezer and let sit in refrigerator overnight. Allow cake to come to room temperature for 15-20 minutes before serving for optimal taste and texture.
• Warm individual slices gently in microwave for 10-15 seconds, or place in oven at 300F for 5 minutes to restore softness without compromising the delicate mousse texture.

Tasty Pairing Ideas for Lemon Blueberry Mousse Cake

• Serve a chilled limoncello cocktail alongside the cake, matching the bright citrus notes and creating a refreshing flavor harmony.
• Pour a crisp white wine like Sauvignon Blanc, which enhances the blueberry undertones and cuts through the rich mousse texture.
• Add a scoop of vanilla bean ice cream next to the slice, providing a cool, smooth counterpoint to the shortbread's buttery crunch.
• Brew a light chamomile or peach tea to cleanse the palate and echo the cake's delicate fruity essence.

Fresh Variations for Lemon Blueberry Cake Creations

• Gluten-Free Delight: Swap regular flour with almond or coconut flour for a celiac-friendly version that maintains the cake's rich texture and flavor.
• Vegan Berry Bliss: Replace butter with coconut oil, use plant-based powdered sugar, and add aquafaba to create a creamy mousse layer without dairy ingredients.
• Low-Sugar Option: Substitute powdered sugar with monk fruit sweetener or stevia to reduce overall sugar content while keeping the dessert's sweet profile.
• Dairy-Free Dream: Use coconut cream instead of traditional dairy cream and margarine in place of butter for those with lactose intolerance or dairy restrictions.

FAQs for Lemon Blueberry Mousse Cake

• Can I use frozen blueberries instead of fresh ones?

Yes, you can use frozen blueberries. Just thaw and drain them well before adding to the recipe to prevent excess moisture.

• How do I know if my shortbread crust is done baking?

Look for a light golden color around the edges. The crust should be firm but not dark brown. When it starts to look slightly golden, it’s ready to come out of the oven.

• What type of butter works best for this recipe?

Use unsalted butter at room temperature for the best texture and control over the cake’s sweetness. European-style butter with higher fat content can create an even richer shortbread base.

• Is this dessert suitable for people who are lactose intolerant?

This cake contains dairy from butter and cream, so it’s not suitable for those with lactose intolerance. You would need to substitute dairy ingredients with lactose-free alternatives.

Directions for Assembling Lemon Blueberry Mousse Cake

Step 1: Prepare The Oven

Turn on the oven to 350 degrees Fahrenheit. Grab a springform pan and coat it with butter or cooking spray to prevent sticking. The pan should be ready for deliciousness.

Step 2: Create Buttery Shortbread Base

• Softened butter
• Powdered sugar
• Vanilla extract
• All-purpose flour
• Salt

Beat the butter and powdered sugar until they transform into a fluffy, creamy mixture. Gently fold in vanilla extract. Gradually add flour and salt, mixing until a soft, pillowy dough emerges. The texture should be smooth and easy to handle.

Step 3: Shape And Bake The Crust

Press the tender dough evenly across the bottom of the prepared pan. Smooth out any bumps or uneven areas with your fingertips. Slide the pan into the preheated oven and bake until the edges turn a gentle golden color, about 18-20 minutes. The shortbread should look delicately crisp.

Step 4: Cool The Foundation

Remove the pan from the oven and let the shortbread base cool completely. This is crucial for creating a sturdy foundation for the upcoming mousse layers. Patience will reward you with a perfect cake base.

Lemon Blueberry Shortbread Mousse Cake Recipe

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• Total Time: 45 minutes
• Yield: 8 1x

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Description

Lemon blueberry shortbread mousse cake brings zesty citrus and sweet berry bliss to dessert lovers’ dreams. Fresh ingredients and delicate layers create a sophisticated treat that delights palates with elegant, balanced flavors you’ll savor to the last crumb.

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Ingredients

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Shortbread Crust:

• 1 cup (227 grams) unsalted butter, softened
• ½ cup (60 grams) powdered sugar
• 2 cups (240 grams) all-purpose flour
• ¼ teaspoon salt
• 1 teaspoon vanilla extract

Mousse Filling:

• 1 cup (240 milliliters) heavy whipping cream, cold
• ½ cup (113 grams) cream cheese, softened
• ½ cup (60 grams) powdered sugar
• 2 tablespoons (30 milliliters) fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract

Blueberry Topping:

• 1 ½ cups (225 grams) fresh or frozen blueberries
• ¼ cup (50 grams) granulated sugar
• 1 tablespoon (15 milliliters) lemon juice
• 1 teaspoon cornstarch mixed with 1 tablespoon (15 milliliters) water

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Instructions

1. Prepare the baking vessel by coating a 9-inch springform pan with a light layer of grease, ensuring smooth release after baking.
2. Create a delicate shortbread base by thoroughly blending softened butter with powdered sugar until achieving a smooth, creamy consistency.
3. Gently incorporate vanilla extract, followed by gradually mixing flour and salt to form a cohesive, tender dough with a soft texture.
4. Evenly distribute the prepared dough across the bottom of the springform pan, using gentle fingertips to create a uniform layer.
5. Position the pan in a preheated oven calibrated to 350F (175C), allowing the shortbread to transform into a golden-hued foundation.
6. Monitor the baking process carefully, removing the pan when the edges turn a delicate, pale golden shade after approximately 18-20 minutes.
7. Transfer the baked shortbread to a cooling rack, permitting the base to reach room temperature completely before proceeding with additional cake components.

Notes

• Always use room temperature butter for smoother, more even mixing when creating the shortbread base.
• Chill the shortbread crust for 15-20 minutes before baking to prevent excessive spreading and maintain clean edges.
• For a gluten-free version, substitute regular flour with a 1:1 gluten-free baking blend, ensuring the texture remains light and crumbly.
• Consider toasting the blueberries lightly before incorporating them into the mousse to enhance their natural sweetness and deepen their flavor profile.

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 150
• Sugar: 10 g
• Sodium: 50 mg
• Fat: 9 g
• Saturated Fat: 5 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 16 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 15 mg