Description
A delightful Lemon Blueberry Shortbread Mousse Cake featuring a buttery shortbread crust, luscious lemon mousse, and a vibrant blueberry topping. This layered dessert combines bright citrus flavors with rich creaminess, perfect for any occasion.
Ingredients
Scale
For the shortbread crust:
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, cold and cubed
- Pinch of salt
For the lemon mousse:
- 1 (3.4 oz) box instant lemon pudding mix
- 1 cup cold milk
- 1 cup heavy whipping cream
- 1 tbsp lemon zest
For the blueberry layer:
- 1 1/2 cups fresh or frozen blueberries
- 2 tbsp sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch mixed with 1 tbsp water
For topping:
- 1/2 cup whipped cream (optional)
- Fresh blueberries
- Lemon zest for garnish
Instructions
- Prepare the shortbread crust: Preheat the oven to 350°F. In a bowl, combine the flour, sugar, and salt. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Press evenly into the bottom of a greased 9-inch springform pan. Bake for 18–20 minutes until lightly golden. Remove from oven and cool completely.
- Make the lemon mousse: In a medium bowl, whisk the instant lemon pudding mix and cold milk for 2 minutes until thickened. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream and lemon zest into the pudding mixture until light and fluffy. Spread this mousse evenly over the cooled shortbread crust. Refrigerate to set.
- Prepare the blueberry layer: In a small saucepan over medium heat, combine blueberries, sugar, and lemon juice. Cook for 4–5 minutes, stirring occasionally until the blueberries release their juice and soften. Stir in the cornstarch slurry and cook for another 1–2 minutes until thickened. Remove from heat, cool completely, then spread gently over the chilled lemon mousse layer.
- Chill the cake: Refrigerate the assembled cake for at least 4 hours, or preferably overnight, to allow all layers to set firmly.
- Garnish and serve: Before serving, optionally top with whipped cream, fresh blueberries, and lemon zest for a fresh and decorative finish.
Notes
- You can substitute graham crackers or crushed cookies for the shortbread crust for a different texture and flavor.
- If using frozen blueberries, thaw and drain any excess liquid before cooking to prevent a watery topping.
- Be gentle when folding the whipped cream into the pudding to maintain a light and airy mousse texture.
- Chilling times are crucial to ensure the mousse and blueberry layers set properly for easier slicing and serving.
