Lemon Blueberry Shortbread Mousse Cake

Introduction

Lemon Blueberry Shortbread Mousse Cake is the ultimate combination of tangy and sweet, a light and decadent dessert that brings together bright citrus, juicy blueberries, and buttery shortbread in one stunning masterpiece. Each layer harmonizes perfectly: the zesty lemon mousse, bursting with fresh flavor, is complemented by the sweetness of plump blueberries and the tender, crumbly texture of the shortbread crust.

One of the things I love most about this cake is its refreshing and vibrant taste. As it comes together, the aroma of freshly zested lemons fills the kitchen, setting the stage for a dessert that’s both elegant and satisfying. I remember serving this at a springtime gathering, and it quickly became the star of the table. It’s the kind of treat that feels indulgent yet light—perfect for any occasion, whether it’s an afternoon tea or a celebratory dinner.

What’s even better is how versatile and impressive this dessert can be. You can layer it in individual cups for a chic presentation, add a blueberry compote for extra flair, or garnish with whipped cream and lemon slices to make it even more special. It’s also a great make-ahead dessert for entertaining. Trust me, once you make this Lemon Blueberry Shortbread Mousse Cake, it’ll become one of your go-to recipes—it’s just that irresistible!

Perfect For:

Celebrations like birthdays and anniversaries
A refreshing summer dessert
Dinner parties
Holiday tables

Why You’ll Love This Recipe

Refreshing Flavors: The combination of zesty lemon and sweet, juicy blueberries creates a harmonious balance of tangy and fruity flavors that are perfect for any season.
Perfectly Balanced Texture: With its buttery, crumbly shortbread crust, fluffy lemon mousse, and luscious blueberry topping, each layer offers a delightful contrast in textures that will have everyone reaching for seconds.
No-Bake Delight: Say goodbye to the oven—this no-bake recipe is perfect for warm days or whenever you want an easy dessert with minimal fuss.
Customizable: Easily switch up the toppings with your favorite berries, sliced peaches, or even a drizzle of chocolate to make it uniquely yours. Adjust the sweetness or add extra zest for a personal touch.
Visually Stunning: With its vibrant blueberry topping and layered presentation, this dessert isn’t just a treat for your taste buds but a beautiful centerpiece for any gathering, from casual picnics to elegant dinner parties.
Light and Airy: The mousse is silky and light, making this dessert feel indulgent yet not overly heavy—an ideal way to end a meal.
Crowd-Pleaser: This refreshing and flavorful dessert appeals to kids and adults alike, making it a favorite at family dinners, potlucks, or celebrations.
Make-Ahead Friendly: Save time by preparing this dessert in advance. It chills beautifully, making it a perfect choice for stress-free entertaining.

Preparation and Cooking Time

Total Time: 6 hours (includes chilling time)
Preparation Time: 30 minutes
Chilling Time: 5–6 hours
Servings: 8–10 slices
Calories per Serving: Approximately 280–320 calories
Key Nutrients: Vitamin C: 12% DV, Calcium: 8% DV, Fiber: 2g

Ingredients

For the Shortbread Crust:

1 ½ cups shortbread cookies (crushed)
4 tablespoons unsalted butter (melted)
1 tablespoon granulated sugar

For the Lemon Mousse:

1 cup heavy whipping cream (cold)
8 ounces cream cheese (softened)
½ cup powdered sugar
1 tablespoon lemon zest
3 tablespoons freshly squeezed lemon juice
1 teaspoon vanilla extract

For the Blueberry Topping:

1 cup fresh or frozen blueberries
2 tablespoons granulated sugar
1 teaspoon cornstarch
2 tablespoons water
½ teaspoon lemon juice

Ingredient Highlights

Lemon Zest & Juice: The key to a bold citrus flavor, giving the mousse its signature tangy freshness.
Blueberries: Provide natural sweetness and vibrant color for the topping.
Shortbread Cookies: A buttery and slightly crumbly base that balances the creaminess of the mousse.

Step-by-Step Instructions

Prepare the Shortbread Crust:

Crush Cookies: Crush the shortbread cookies into fine crumbs using a food processor or by placing them in a zip-top bag and rolling with a rolling pin.
Combine Crust Ingredients: In a mixing bowl, combine the crushed cookies, melted butter, and sugar. Mix until the crumbs are evenly coated.
Form the Crust: Press the mixture firmly into the bottom of a 9-inch springform pan, ensuring an even layer. Chill in the refrigerator while preparing the mousse.

Make the Lemon Mousse:

Whip the Cream: In a mixing bowl, beat the heavy whipping cream until stiff peaks form. Set aside.
Mix the Cream Cheese Base: In a separate bowl, beat the cream cheese, powdered sugar, lemon zest, lemon juice, and vanilla extract until smooth and fluffy.
Fold in Whipped Cream: Gently fold the whipped cream into the cream cheese mixture in batches until fully combined and light.
Layer the Mousse: Spread the lemon mousse evenly over the chilled crust. Smooth the top with a spatula and refrigerate for at least 2 hours.

Prepare the Blueberry Topping:

Cook the Blueberries: In a small saucepan, combine blueberries, sugar, cornstarch, water, and lemon juice. Cook over medium heat, stirring often, until the mixture thickens and becomes glossy. Let cool to room temperature.
Add the Topping: Spread the cooled blueberry mixture over the set lemon mousse layer, creating an even layer.

Chill and Serve:

Chill the Cake: Cover the pan with plastic wrap and refrigerate for an additional 3–4 hours, or until the layers are fully set.
Release and Serve: Carefully remove the springform pan ring, slice, and serve.

How to Serve

With Fresh Berries: Garnish each slice with additional fresh blueberries or raspberries.
With Whipped Cream: Add a dollop of whipped cream for an extra creamy bite.
As a Plated Dessert: Drizzle each serving with a touch of lemon curd or a sprig of fresh mint for an elegant touch.
For Breakfast: Serve with a cup of tea or coffee for a special morning treat.

Additional Tips

Chill Thoroughly: Ensure each layer has enough time to set before adding the next to achieve clean, defined layers.
Use Fresh Lemons: Freshly squeezed lemon juice and zest provide the best flavor.
Prevent Sticking: Lightly grease or line the base of the springform pan for easy removal of the crust.
Make Ahead: This cake can be prepared a day in advance, making it perfect for entertaining.
Room Temperature Cream Cheese: Allow cream cheese to soften for easy blending and a smooth mousse texture.

Recipe Variations

Berry Medley Topping: Swap the blueberry topping for a vibrant mix of strawberries, blackberries, and blueberries for a colorful, flavorful twist.
Chocolate Shortbread Crust: Replace the classic shortbread crust with chocolate shortbread cookies for a richer, indulgent base that pairs beautifully with the lemon mousse.
Gluten-Free Option: Make this dessert gluten-free by using gluten-free shortbread cookies or a pre-made gluten-free crust.
Vegan Version: Opt for vegan-friendly swaps by using dairy-free cream cheese, coconut cream in place of whipped cream, and plant-based butter for the crust.
Citrus Twist: Enhance the citrus flavor by incorporating a teaspoon of orange zest alongside the lemon for a subtly sweeter, more complex flavor profile.
Layered Parfaits: Assemble the dessert in individual cups for an elegant and portable presentation, perfect for parties or casual gatherings.
Nutty Base: Add crushed almonds, walnuts, or pecans to the shortbread crust for a delightful nutty crunch that complements the creamy layers.
Tropical Variation: Top with mango puree and a sprinkle of toasted coconut for a refreshing tropical twist.
Spiced Mousse: Add a hint of cinnamon or nutmeg to the lemon mousse for a subtle, warming spice note.
Savory-Sweet Combo: Sprinkle a touch of flaky sea salt over the blueberry topping to elevate and balance the sweetness.

Freezing and Storage

Freezing: Wrap individual slices of the assembled cake tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator before serving.
Storing: Keep the cake covered in the refrigerator for up to 5 days to maintain freshness.

Special Equipment

Springform Pan: Ensures easy removal of the dessert without damaging the layers.
Mixer: For whipping the cream and blending the mousse.
Saucepan: To cook the blueberry topping.
Spatula: For spreading and smoothing the layers.

FAQ

Can I use frozen blueberries for the topping?

Yes, frozen blueberries work perfectly. Simply thaw them slightly and drain any excess liquid before cooking.

Can I substitute the shortbread cookies?

Yes, graham crackers or vanilla wafers can be used instead, though they will alter the flavor slightly.

Can I use a different fruit for the topping?

Absolutely! Raspberries, blackberries, or even a mix of tropical fruits can work beautifully.

What if I don’t have a springform pan?

You can use a regular 9-inch cake pan, but ensure it’s well-lined with parchment paper to easily lift the dessert out.

Can I reduce the sugar in the recipe?

Yes, adjust the sugar to taste, especially in the blueberry topping and mousse layers.

Conclusion

Lemon Blueberry Shortbread Mousse Cake is an elegant and refreshing dessert that beautifully combines tangy citrus, sweet blueberries, and buttery shortbread. Perfect for celebrations or a special treat, its layered textures and bright flavors create a sophisticated dessert that appeals to all ages.

This mousse cake is surprisingly simple to assemble yet customizable to suit your preferences. Add a drizzle of blueberry compote, a dollop of whipped cream, or a garnish of fresh fruit for an extra touch of indulgence. Whether served as a centerpiece for a dinner party or a quiet weekend treat, this cake is sure to impress.

Try baking one today, and let its vibrant taste and enticing aroma elevate your dessert game! Share your creation on Instagram and tag me—I’d love to see your masterpiece. Happy baking!