Lemon Blueberry Shortbread Mousse Cake (Printable)

Layers of buttery crust, tangy lemon mousse, and sweet blueberry compote create this stunning chilled dessert perfect for any occasion.

# What Goes In:

→ Shortbread Crust

01 - 1 1/2 cups all-purpose flour
02 - 1/2 cup powdered sugar
03 - 1/2 cup unsalted butter, cold and cubed
04 - Pinch of salt

→ Lemon Mousse

05 - 1 cup heavy cream
06 - 1/2 cup granulated sugar
07 - Zest of 2 lemons
08 - 1/2 cup fresh lemon juice
09 - 1 tablespoon gelatin powder
10 - 2 tablespoons water
11 - 8 ounces cream cheese, softened

→ Blueberry Compote

12 - 2 cups fresh blueberries
13 - 1/4 cup granulated sugar
14 - 1 tablespoon fresh lemon juice

# How to Make It:

01 - Preheat oven to 350°F. Line an 8-inch springform pan with parchment paper.
02 - In a food processor, combine flour, powdered sugar, butter, and salt. Pulse until mixture resembles coarse crumbs. Press firmly into the bottom of the prepared pan.
03 - Bake crust for 20–25 minutes, or until golden and set. Allow to cool completely.
04 - In a saucepan over medium heat, combine blueberries, 1/4 cup sugar, and 1 tablespoon lemon juice. Cook, stirring occasionally, until berries burst and mixture thickens (about 8–10 minutes). Let cool completely.
05 - In a small bowl, sprinkle gelatin over 2 tablespoons water; let bloom for 5 minutes.
06 - In a small saucepan, combine lemon juice and gelatin mixture. Heat gently, stirring, until gelatin dissolves. Cool to room temperature.
07 - In a large bowl, beat cream cheese with 1/2 cup granulated sugar and lemon zest until smooth and creamy.
08 - In a separate bowl, whip heavy cream until stiff peaks form.
09 - Gradually beat the cooled gelatin-lemon mixture into the cream cheese mixture until smooth. Gently fold in the whipped cream until fully incorporated.
10 - Spread half the lemon mousse over the cooled crust. Spoon half the blueberry compote over the mousse and gently swirl. Top with remaining mousse and swirl the rest of the compote on top.
11 - Refrigerate for at least 4 hours, or until set.
12 - Serve chilled, garnished with additional fresh berries or whipped cream if desired.

# Expert Tips:

01 -
  • The buttery shortbread crust grounds all that bright citrusy creaminess in the most comforting way
  • It looks like something from a bakery window but comes together with surprisingly manageable steps
  • That moment when you swirl the compote through the mousse feels like creating edible art
02 -
  • The crust must cool completely before you add any mousse, otherwise the filling will melt and you will lose those distinct layers
  • Gelatin that gets too hot will lose its setting power, so only warm it enough to dissolve—never let it boil
  • Folding the whipped cream gently is what keeps the mousse airy, so take your time and do not rush this step
03 -
  • Room temperature ingredients combine more smoothly, so pull out the cream cheese and eggs about an hour before you start
  • If your mousse looks curdled when you add the gelatin mixture, it just means the gelatin was too hot—let it cool longer next time, but you can still save it by whipping the mixture again until smooth
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