The perfect blend of refreshing lemon, sweet blueberries, and the rich, buttery texture of shortbread crust – Lemon Blueberry Shortbread Mousse Cake is an elegant, no-bake dessert that brings together the best of summer flavors! With a crisp shortbread crust, creamy lemon mousse, and a luscious blueberry mousse topping, this cake is the perfect dessert for any celebration or even a cozy afternoon treat.
About The Recipe
This cake was born out of my love for citrus desserts paired with fruity, berry flavors. I wanted to create something light and refreshing, yet indulgent enough to feel special, and what better way to do that than with lemon and blueberries? The shortbread crust adds a delicate crunch, while the mousse layers give the cake its creamy texture, making it the perfect balance of flavors and textures.
It’s a bit more intricate to prepare than some of my other cakes, but let me tell you—it’s so worth it. The mix of tangy lemon curd and blueberry mousse with the buttery shortbread crust is absolutely heavenly. You’ll get a refreshing burst of flavor in every bite, making it a perfect dessert for summer gatherings, special occasions, or when you just want to treat yourself to something extra special.
Reasons You Will Love This Cake
- The perfect balance of creamy, fruity, and buttery.
- Layers of lemon and blueberry mousse with a crisp shortbread crust.
- No baking required—just a bit of patience as it chills in the fridge!
- Refreshing and light, but indulgent enough to feel like a treat.
- Beautifully vibrant and perfect for any occasion.
Equipment Needed
- Springform Pan (9-inch)
- Food Processor (for shortbread crust)
- Double Boiler (for lemon curd)
- Stand Mixer or Hand Mixer
- Whisk
- Mixing Bowls
- Sifter (for powdered sugar)
- Piping Bag (optional for decoration)
- Parchment Paper (for lining the pan)
Ingredients
For The Crust:
- 1 3/4 cups Walkers shortbread crumbs (about 15 cookies)
- 2 tablespoons granulated sugar
- 2 tablespoons unsalted butter, melted
Description:
- Shortbread Crumbs – These provide a buttery, crisp base for the mousse cake. I used Walkers shortbread for its perfect crunch and flavor, but feel free to use any buttery shortbread cookies you like.
- Sugar – A bit of sweetness to balance out the richness of the butter.
- Butter – Unsalted butter holds the crust together and adds richness.
For The Lemon Curd:
- 1/4 cup fresh lemon juice (1–2 lemons)
- 2 teaspoons finely grated lemon zest
- 1/3 cup granulated sugar
- 4 egg yolks
- 3 tablespoons unsalted butter
Description:
- Fresh Lemon Juice & Zest – For that signature zesty lemon flavor that gives this mousse cake its refreshing kick.
- Granulated Sugar – Sweetens the lemon curd to just the right balance.
- Egg Yolks – Help thicken the curd and give it that silky texture.
- Butter – Adds richness to the curd for a smooth finish.
For The Lemon Mousse:
- 2 teaspoons powdered gelatin
- 2 tablespoons cold water
- 1 3/4 cups heavy whipping cream
- 3/4 cup powdered sugar
- 3/4 cup lemon curd (from the above recipe)
Description:
- Gelatin – Helps the mousse set and hold its shape. This is key for giving the mousse that perfect, airy texture.
- Heavy Whipping Cream – The base for the mousse, whipped to stiff peaks to provide that smooth and creamy consistency.
- Powdered Sugar – Adds just the right amount of sweetness without making it too heavy.
- Lemon Curd – The tangy, smooth lemon curd adds depth and flavor to the mousse layer.
For The Blueberry Mousse:
- 1 1/2 cups fresh blueberries
- 0.25 oz package unflavored powdered gelatin
- 1 3/4 cups heavy whipping cream
- 3/4 cup powdered sugar
Description:
- Fresh Blueberries – Freshly pureed blueberries give this mousse a vibrant, fruity flavor that pairs perfectly with the lemon mousse.
- Gelatin – Just like the lemon mousse, gelatin helps the blueberry mousse set perfectly.
- Heavy Whipping Cream – Whipped to perfection for a fluffy, creamy texture.
- Powdered Sugar – Lightens and sweetens the blueberry mousse without overwhelming the fresh fruit flavor.
Assembling The Cake:
Once all the components are ready, it’s time to bring everything together for the perfect mousse cake!
1. Prepare the Base:
- After your shortbread crust has baked and cooled, it’s time to begin assembling. The base will hold everything together and provide a buttery, crisp layer that complements the smoothness of the mousse layers.
2. Adding the White Chocolate Ganache:
- Once your crust is in place, spread a layer of white chocolate ganache over the base. Be sure to smooth it evenly to cover the entire surface. Then, refrigerate the ganache until it sets, which usually takes around 15-20 minutes.
3. Lemon Mousse Layer:
- Now for the lemon mousse! Once your gelatin has set in the whipped cream, gently fold in the lemon curd. Spread this mixture evenly over the set white chocolate ganache layer. This tangy layer of lemon mousse will provide a refreshing contrast to the richness of the ganache below.
4. Blueberry Mousse Layer:
- After the lemon mousse is spread, it’s time to layer on the blueberry mousse. Fold the cooled blueberry gelatin mixture into the whipped cream and powdered sugar, and spread it over the lemon mousse layer. Be sure to smooth it out evenly for a beautiful presentation.
5. Chill and Set:
- Once all layers are assembled, cover the cake with plastic wrap or foil and refrigerate it for at least 5-6 hours, or until the mousse has fully set. This step is crucial for achieving the perfect mousse texture and ensuring the cake holds its shape when sliced.
Garnishing and Serving:
Now that your cake is fully set and ready, it’s time to add the finishing touches!
1. Removing the Cake from the Pan:
- Carefully remove the cake from the springform pan. If you’ve lined the sides with parchment paper, this should be easy. You may want to run a knife along the edges to help release the cake from the pan.
2. Adding the Garnish:
- For a gorgeous and fresh finish, top the cake with fresh blueberries. You can also add lemon slices or a sprinkle of lemon zest for that extra pop of citrus flavor.
- If you prefer a more elegant touch, you can dust the top with a light coating of powdered sugar for a beautiful, clean look.
3. Serving:
- Slice the cake carefully with a sharp knife to keep the mousse layers intact. The mousse should hold its shape well, thanks to the setting time in the refrigerator.
- Serve chilled, and if you’d like, top each slice with a dollop of whipped cream for an extra indulgent treat.
How to Store:
- Leftover cake can be stored in the refrigerator for up to 5 days. Make sure to cover it tightly with plastic wrap or store it in an airtight container.
- For longer storage, you can freeze individual slices. Wrap them tightly in plastic wrap and then foil, or store in an airtight freezer-safe container. The cake can be frozen for up to 2 months. Thaw in the refrigerator before serving.
Enjoy your delightful Lemon Blueberry Shortbread Mousse Cake! Perfect for any special occasion, or just when you’re in the mood for something sweet and refreshing.
