5 Amazing Lemon Blueberry Shortbread Mousse Cake Recipes

Lemon Blueberry Shortbread Mousse Cake is the kind of dessert that makes your taste buds do a happy dance. Imagine biting into a fluffy, lemon-infused mousse, complemented by the tartness of fresh blueberries and the buttery richness of shortbread. Springtime Cheesecake This delightful treat is perfect for every occasion, from sunny picnics to cozy family gatherings.

I remember the first time I tasted this whimsical creation at a summer barbecue. It was love at first bite! The flavors danced together like characters in a romantic comedy—sweet, tangy, and utterly charming. Whether you’re trying to impress guests or simply indulging yourself on a lazy Sunday afternoon, this Lemon Blueberry Shortbread Mousse Cake will elevate any moment into something extraordinary.

Ingredients for Lemon Blueberry Shortbread Mousse Cake

Here’s what you’ll need to make this delicious Lemon Blueberry Shortbread Mousse Cake:

• Unsalted Butter: Use room temperature butter for easy mixing; it adds rich flavor and moisture.
• Granulated Sugar: Essential for sweetness; adjust according to your taste preference.
• All-Purpose Flour: Provides structure to the shortbread base; sift before measuring for best results.
• Fresh Lemons: Zest and juice are key to that refreshing citrus flavor; choose plump, juicy lemons.
• Blueberries: Fresh or frozen work well, adding bursts of flavor and color; if using frozen, do not thaw.
• Heavy Cream: For whipping into clouds of mousse; make sure it’s cold for better volume.
• Powdered Sugar: Sweetens the mousse while keeping it light and airy; sift to avoid lumps.

The full ingredients list, including measurements, is provided in the recipe card directly below. For more inspiration, check out this baked apples recipe recipe.

How to Make Lemon Blueberry Shortbread Mousse Cake

Follow these simple steps to prepare this delicious Lemon Blueberry Shortbread Mousse Cake:

Step 1: Prepare the Shortbread Base

Preheat your oven to 350°F (175°C). In a mixing bowl, cream together unsalted butter and granulated sugar until it’s light and fluffy. Gradually add in all-purpose flour until combined. Press this mixture firmly into a greased cake pan to form an even layer.

Step 2: Bake the Base

Bake in your preheated oven for about 20 minutes or until golden brown. Keep an eye on it—no one likes burnt shortbread! Once baked, take it out and let it cool completely while you work on the mousse.

Step 3: Make the Lemon Filling

In a separate bowl, whip heavy cream until soft peaks form. In another bowl, combine lemon zest and juice with powdered sugar. Gently fold in the whipped cream until well combined but still fluffy.

Step 4: Add Blueberries

Stir in fresh blueberries carefully so as not to break them apart too much. You want those gorgeous little gems intact!

Step 5: Assemble Your Cake

Once the shortbread base has cooled, pour the lemon-blueberry mousse over it evenly. Smooth out the top with a spatula and pop it into the refrigerator to set for at least two hours.

Step 6: Serve with Style

When ready to serve, slice your Lemon Blueberry Shortbread Mousse Cake into wedges like you’re cutting into pure happiness! Garnish with extra blueberries or a sprig of mint if you’re feeling fancy.

This dessert is not just visually stunning but also brings layers of delightful flavors right to your palate! Transfer to plates and drizzle with sauce for the perfect finishing touch! Enjoy every blissful bite!

Perfecting Lemon Blueberry Shortbread Mousse Cake Cooking Process

Start by preparing the shortbread crust first, letting it cool while you whip up the mousse. Once that’s done, fold in the blueberries and layer atop the crust. This sequence ensures maximum flavor and minimal mess!

Add Your Touch to Lemon Blueberry Shortbread Mousse Cake

Feel free to swap out blueberries for raspberries or strawberries if you’re feeling adventurous! Add a splash of vanilla extract to the mousse for an extra layer of sweetness that will have taste buds dancing.

Storing & Reheating Lemon Blueberry Shortbread Mousse Cake

To store your Lemon Blueberry Shortbread Mousse Cake, cover it tightly with plastic wrap and refrigerate for up to three days. Avoid reheating; this cake is best enjoyed chilled straight from the fridge.

Use room temperature butter to achieve a perfectly crumbly shortbread crust that melts in your mouth.

Be gentle when folding in the blueberries; this preserves their shape and prevents mushiness in your mousse.

Let the cake chill thoroughly before serving; this enhances flavors and makes slicing much easier.

There’s nothing quite like hearing my friends rave about my Lemon Blueberry Shortbread Mousse Cake at parties, turning skeptics into believers one slice at a time!

FAQs About Lemon Blueberry Shortbread Mousse Cake

What is Lemon Blueberry Shortbread Mousse Cake?

Lemon Blueberry Shortbread Mousse Cake is a delightful dessert that combines the tangy flavor of lemons with sweet blueberries. This cake features a buttery shortbread crust that perfectly complements a light and airy mousse filling made from fresh lemon juice and blueberry puree. The layers create a refreshing treat, ideal for any occasion, from summer picnics to elegant dinner parties. Each bite offers a balance of sweetness and tartness, making it a crowd-pleaser.

How do you make the shortbread base for the cake?

To create the shortbread base for your Lemon Blueberry Shortbread Mousse Cake, start by combining flour, sugar, and cold butter in a mixing bowl. Use your fingers or a pastry cutter to blend until crumbly. Press this mixture into the bottom of a greased springform pan. Bake at 350°F (175°C) for about 15-20 minutes or until lightly golden. Allow it to cool completely before adding the mousse layer on top. This base provides a delicious foundation for the layers above. For more inspiration, check out this pecan pie bars recipe.

Can I use frozen blueberries in the mousse?

Yes, you can use frozen blueberries in your Lemon Blueberry Shortbread Mousse Cake! Just be sure to thaw them and drain any excess liquid before blending them into the mousse mixture. Frozen blueberries may slightly alter the texture but will still provide that vibrant flavor you desire. This is a great option if fresh blueberries are out of season or unavailable.

How long can I store Lemon Blueberry Shortbread Mousse Cake?

You can store your Lemon Blueberry Shortbread Mousse Cake in the refrigerator for up to three days. Make sure to cover it with plastic wrap or place it in an airtight container to keep it fresh. The flavors meld beautifully over time, enhancing its taste. However, avoid freezing this dessert, as it may affect the texture of both the mousse and shortbread layers when thawed.

Conclusion for Lemon Blueberry Shortbread Mousse Cake

In conclusion, the Lemon Blueberry Shortbread Mousse Cake is an exquisite dessert that balances flavors beautifully through its creamy mousse and crumbly shortbread base. By following simple steps, you can create this refreshing treat perfect for any gathering. Blueberry Cream Cheese Casserole Whether you opt for fresh or frozen berries, this cake promises delight in every slice. Don’t hesitate to try making this Lemon Blueberry Shortbread Mousse Cake for your next celebration; it’s sure to impress!

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Lemon Blueberry Shortbread Mousse Cake

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• Author: Chloe
• Total Time: 50 minutes
• Yield: Serves approximately 10 slices 1x

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Description

Lemon Blueberry Shortbread Mousse Cake is a delightful dessert that harmonizes zesty lemon with sweet blueberries atop a buttery shortbread crust. This light and airy treat is perfect for summer gatherings or cozy family dinners, impressing guests with its vibrant colors and irresistible taste. Easy to prepare and customize, each slice delivers a refreshing burst of flavor, making it a must-try for any occasion.

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Ingredients

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• 1 cup unsalted butter (room temperature)
• 1 cup granulated sugar
• 2 cups all-purpose flour
• Zest and juice of 2 fresh lemons
• 1 cup fresh or frozen blueberries
• 1 cup heavy cream (cold)
• 3/4 cup powdered sugar

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Instructions

1. Preheat oven to 350°F (175°C). Cream together the butter and granulated sugar until fluffy. Gradually mix in the flour, then press the mixture into a greased cake pan.
2. Bake for 20 minutes or until golden brown; let cool completely.
3. Whip cold heavy cream until soft peaks form. In another bowl, combine lemon zest, juice, and powdered sugar; gently fold in the whipped cream.
4. Carefully stir in blueberries without breaking them. Pour the mousse over the cooled shortbread base and smooth the top.
5. Refrigerate for at least 2 hours to set before serving.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (100g)
• Calories: 310
• Sugar: 25g
• Sodium: 150mg
• Fat: 22g
• Saturated Fat: 13g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 60mg