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Zesty Lemon Blueberry Shortbread Mousse Cake

A delightful dessert featuring a buttery shortbread crust, creamy blueberry mousse, and a zesty lemon kick, perfect for any special occasion.
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 4 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Shortbread Crust
  • 1 cup all-purpose flour
  • 1/2 cup powdered sugar
  • 1/2 cup unsalted butter, softened
For the Blueberry Mousse
  • 1 cup blueberry puree (made from fresh or thawed blueberries)
  • 1 cup heavy cream
  • 1/2 cup sugar
  • 3 large egg yolks
  • 1/4 cup lemon juice (freshly squeezed)
  • Zest of 1 lemon For that zesty essence
  • 1 teaspoon vanilla extract

Method
 

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 light and fluffy.
  3. Gradually add the all-purpose flour, mixing until incorporated.
  4. Press the mixture into the bottom of a greased 9-inch round cake pan.
  5. Bake for 15-18 minutes until golden brown. Allow it to cool on a wire rack.
Make the Blueberry Mousse
  1. In a small saucepan, whisk together the egg yolks, sugar, lemon juice, and half of the blueberry puree.
  2. Cook over low heat until the mixture thickens (about 5 minutes) while stirring constantly.
  3. Remove from heat and let it cool slightly, then fold in the remaining blueberry puree and lemon zest.
Whip the Cream
  1. In a separate bowl, whip the heavy cream until soft peaks form.
  2. Gently fold the whipped cream into the blueberry mixture until smooth and fully combined.
Assemble Your Cake
  1. Pour the blueberry mousse over the cooled shortbread crust in the cake pan.
  2. Cover and refrigerate for at least four hours or overnight to set.
Serve
  1. Once set, slice into wedges and garnish with fresh blueberries and whipped cream, if desired. Enjoy!

Notes

For a dairy-free option, use almond or coconut cream instead of heavy cream. Be sure to allow the mousse adequate chilling time for best texture.