Lemon Blueberry Shortbread Mousse Cake
A buttery shortbread base topped with clouds of lemon cream cheese mousse rippled with fresh blueberries, chilled until sliceable and crowned with berries and zest. Light, creamy, bright — the warm-weather cake that looks patisserie-made and needs barely any baking.
Prep
30 min
Cook
20 min
Total
50 min
Serves
8
Ingredients
Shortbread crust
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 tsp salt
Lemon blueberry mousse
- 1 cup heavy cream
- 1/2 cup cream cheese, softened
- 1/2 cup sugar
- Juice and zest of 2 lemons
- 1 cup fresh blueberries
To garnish
- Extra blueberries and lemon zest
- Whipped cream (optional)
Method
- 1
Preheat the oven to 350°F (175°C). Cream the softened butter and powdered sugar until light and fluffy, then mix in the flour and salt until just combined. Press the dough evenly into the bottom of a greased 9-inch springform pan. Bake 15–20 minutes, until the edges are lightly golden, then cool completely in the pan. Whip the heavy cream to stiff peaks and set aside. In another bowl, beat the cream cheese, sugar, lemon juice and zest until smooth. Gently fold the whipped cream into the lemon mixture, then carefully fold in the blueberries without crushing them. Spread the mousse evenly over the cooled crust and refrigerate at least 2 hours, until set. Release the springform sides, garnish with extra blueberries and lemon zest, slice and serve chilled.
- 2
Garnish with extra blueberries and lemon zest, slice and serve chilled.
- 3
Bon appetit
Tips
- The crust must be fully cool before the mousse goes on, or it melts into soup.
- Fold, never stir — the air in the whipped cream is what makes the mousse light.
- Chill overnight for the cleanest slices; run the knife under hot water between cuts.
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