Jump to Recipe Print RecipeAs I sliced into this whimsical Lemon Blueberry Shortbread Mousse Cake, a burst of vibrant colors and fragrant aromas wafted through the kitchen. This no-bake delight marries the tang of zesty lemon mousse with a sweet blueberry compote, resting on a buttery shortbread crust that crumbles beautifully with every bite. What makes this cake irresistible is not just its stunning presentation but also its ease of preparation—it’s gluten-free and can easily be made vegan, making it a fantastic option for gatherings or quiet evenings at home. Whether you’re looking to impress guests or simply want a refreshing treat for yourself, this Lemon Blueberry Shortbread Mousse Cake is the answer. What would you pair it with on a warm summer evening? Why Is This Cake So Irresistible? Bright, Refreshing Flavors: The zesty lemon mousse paired with sweet blueberry compote delivers a luscious taste experience that dances on your palate. No-Bake Convenience: Skip the oven—this quick recipe requires no baking, making it ideal for warm weather and last-minute gatherings. Versatile for Dietary Needs: Easily convert to a gluten-free or vegan delight; simply swap a few ingredients for everyone to enjoy. Crowd-Pleasing Appeal: Impress your guests with this stunning centerpiece that’s both light and decadent, perfect for any occasion. Effortless Preparation: With straightforward instructions, you’ll be enjoying this delightful dessert in no time! Remember to check out the tips for a flawless finish; you’ll want your cake to shine at the table. Lemon Blueberry Shortbread Mousse Cake Ingredients For the Shortbread Crust All-purpose flour – Provides structure; can be substituted with gluten-free flour for a gluten-free version. Powdered sugar – Adds sweetness and texture; no direct substitutes recommended. Unsalted butter – Contributes richness; use dairy-free butter for a vegan version. Salt – Enhances flavor; standard table salt is sufficient. For the Lemon Mousse Gelatin powder – Sets the mousse; substitute with agar-agar for a vegan-friendly option. Water – Hydrates the gelatin; no substitutes needed. Fresh lemon juice – Adds flavor and acidity; bottled lemon juice can be used in a pinch. Heavy cream – Provides creaminess and volume; use coconut cream for a vegan option. Granulated sugar – Sweetens the mousse; adjust to taste, or substitute with a sugar alternative. Lemon zest – Delivers a bright flavor; essential for best results. For the Blueberry Compote Fresh blueberries – Serves as the flavor base; frozen blueberries can be used if thawed. Granulated sugar – Adds sweetness; adjust according to the sweetness of blueberries. Fresh lemon juice – Enhances flavor; substitute with lime juice if needed. Step‑by‑Step Instructions for Lemon Blueberry Shortbread Mousse Cake Step 1: Prepare the Shortbread Crust Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan, lining the bottom with parchment paper. In a food processor, combine the all-purpose flour, powdered sugar, unsalted butter, and salt. Pulse until the mixture resembles coarse crumbs. Firmly press this mixture into the bottom of the prepared pan and bake for 15-18 minutes, or until the edges are lightly golden. Allow the crust to cool completely before adding the mousse. Step 2: Make the Lemon Mousse In a small bowl, bloom the gelatin in water for 5 minutes. Meanwhile, gently warm fresh lemon juice in a saucepan over low heat, then add the bloomed gelatin, stirring until completely dissolved. Once dissolved, set the mixture aside to cool to room temperature. In a mixing bowl, whip the heavy cream, sugar, and lemon zest until stiff peaks form. In a separate bowl, beat the cream cheese until smooth, then fold the cooled lemon mixture into the cream cheese, followed by the whipped cream. Step 3: Prepare the Blueberry Compote In a medium saucepan, combine fresh blueberries, granulated sugar, and fresh lemon juice. Cook over medium heat for 5-7 minutes, stirring occasionally, until the blueberries soften and begin to release their juices. Remove from heat and let the compote cool to room temperature, ensuring it’s ready for layering when assembling your Lemon Blueberry Shortbread Mousse Cake. Step 4: Assemble the Cake Once the shortbread crust is cool, spread a layer of lemon mousse evenly over the crust, smoothing it out with a spatula. Follow with a layer of the cooled blueberry compote, spreading it gently to cover the mousse. Repeat the layers, finishing with a layer of blueberry compote on top to showcase the vibrant color, making this cake visually appealing. Step 5: Chill the Cake Cover the assembled Lemon Blueberry Shortbread Mousse Cake with plastic wrap and refrigerate it for at least 4 hours, or until set. This chilling time allows the layers to meld together beautifully, creating a refreshing dessert that’s perfect for serving after a meal or during a warm day. Step 6: Serve Once set, carefully run a knife around the edge of the springform pan to loosen the sides. Gently remove the springform and slice the cake into wedges. Serve chilled for the best experience, letting the light, refreshing flavors of the lemon mousse and blueberry compote shine through in every bite. Lemon Blueberry Shortbread Mousse Cake Variations Feel free to get creative with this delicious dessert, making it perfectly suited to your taste and dietary needs! Vegan: Swap heavy cream for coconut cream and use vegan cream cheese with agar-agar instead of gelatin for a plant-based version. Your cake will still be creamy and delightful! Gluten-Free: Replace all-purpose flour with a gluten-free flour blend in the crust. This way, everyone can indulge without worry, enjoying each bite of this stunning dessert. Add a Crunch: Include crushed nuts like almonds or pecans into the shortbread crust for added texture. This will give a delightful crunch that contrasts beautifully with the creamy layers. Mix in Citrus: Add a splash of orange or lime juice to the lemon mousse to create a refreshing citrus medley. The vibrant flavors will elevate your dessert to a whole new level. Berry Blend: Experiment with different berries, like raspberries or strawberries, in the compote. A mixed berry compote offers a vibrant hue and delicious flavor variation. Flavored Cream: Infuse the heavy cream (or coconut cream) with vanilla extract for additional flavor depth. This hint of vanilla complements the lemon perfectly, adding a warm note of aroma. Spice it Up: For those who enjoy a little heat, add a pinch of cayenne pepper or a sprinkle of chili powder to the blueberry compote. The result is a delightful fusion of sweet and spicy that’s bound to impress. Don’t forget to check out tips for variations in other delightful recipes, like my Raspberry Coconut Cream Bars or Chocolate Avocado Mousse. Each swap can turn this cake into your new favorite version! Make Ahead Options These Lemon Blueberry Shortbread Mousse Cakes are ideal for meal prep, allowing you to enjoy a delicious dessert without the last-minute rush! You can prepare the shortbread crust and store it in the refrigerator for up to 3 days; just make sure it’s tightly wrapped to maintain its crumbly texture. The lemon mousse can be made up to 24 hours in advance, then refrigerated until you’re ready to assemble. For the blueberry compote, it’s perfect to make ahead as well, storing it for up to 3 days in an airtight container. When you’re ready to serve, simply layer the mousse and compote on the chilled crust and let it set for a few hours before slicing. These make-ahead steps ensure that your cake remains just as delicious, saving you precious time and effort! How to Store and Freeze Lemon Blueberry Shortbread Mousse Cake Refrigeration: Store any leftover Lemon Blueberry Shortbread Mousse Cake in an airtight container in the fridge for up to 3 days to keep it fresh and delicious. Freezing: If you want to freeze the cake, wrap individual slices tightly in plastic wrap and then place in a freezer-safe bag. It can be stored for up to 2 months. Thawing: To enjoy frozen slices, thaw them in the refrigerator overnight. Avoid microwave reheating, as it may alter the mousse’s texture. Serving: Always serve chilled for a refreshing taste, as this dessert is best enjoyed cool, allowing the flavors to shine beautifully. What to Serve with Lemon Blueberry Shortbread Mousse Cake? As you relish this exquisite dessert, consider pairing it with complementary flavors and textures that elevate your dining experience to new heights. Fresh Mint Leaves: The fragrant aroma of mint adds a refreshing note that enhances the citrusy lemon and blueberry flavors. A simple garnish can brighten your plate visually and flavorfully. Whipped Coconut Cream: This luscious topping offers a velvety, dairy-free alternative that harmonizes beautifully with the cake’s textures for a rich finish. Vanilla Ice Cream: Creamy vanilla ice cream provides a delightful contrast to the tangy lemon mousse, creating a wonderful balance of flavors with every bite. Crispy Lemon Sorbet: A scoop of zesty lemon sorbet acts as a palate cleanser, refreshing your taste buds between bites while amplifying the cake’s citrus notes. Sparkling Lemonade: This bubbly, refreshing drink not only complements the cake but adds an extra sparkle to your gathering, making every moment feel celebratory. Chocolate-Dipped Strawberries: The sweetness of chocolate and freshness of strawberries make for an indulgent treat alongside the bright dessert, appealing to all tastes. These pairings not only enhance the Lemon Blueberry Shortbread Mousse Cake but also create an inviting table that beckons you and your loved ones to linger and enjoy each delectable component of your meal. Expert Tips for Lemon Blueberry Shortbread Mousse Cake Perfect Gelatin: Ensure the gelatin is fully dissolved in the warm lemon juice; otherwise, you may end up with a lumpy mousse. Cool Layers: Always allow each layer to cool completely before adding the next to prevent it from melting into one another, which keeps the Lemon Blueberry Shortbread Mousse Cake beautifully defined. Sturdy Crust: Press the shortbread crust firmly into the pan. A well-compressed base provides a sturdy support for the creamy layers. Fresh Ingredients: Using fresh lemon juice and zest will elevate the flavor significantly. Opt for these over bottled alternatives for the best results. Storage Tips: To maintain freshness, store any leftovers covered in the refrigerator; it will last for up to three days, keeping it cool and refreshing for your next treat. Lemon Blueberry Shortbread Mousse Cake Recipe FAQs How do I select ripe blueberries for the compote? Absolutely! Choose fresh blueberries that are plump and firm. Look for a vibrant blue color without any dark spots or wrinkling. If you’re using frozen blueberries, make sure they’re thawed and juicy, and try to avoid any that are mushy, as they’ll affect the texture of your compote. How should I store leftover Lemon Blueberry Shortbread Mousse Cake? You can store any remaining cake in an airtight container in the fridge for up to 3 days. It’s best to keep it covered to prevent it from absorbing other flavors in the refrigerator, ensuring it stays fresh and delicious for your next day’s treat! Can I freeze this cake for later? Yes! To freeze your Lemon Blueberry Shortbread Mousse Cake, simply wrap individual slices tightly in plastic wrap and place them into a freezer-safe bag. This way, they’ll stay protected and maintain flavor for up to 2 months. When you’re ready to enjoy, just thaw in the refrigerator overnight. What should I do if my mousse doesn’t set properly? If you find that your mousse hasn’t set, it’s possible that the gelatin wasn’t fully dissolved, or it didn’t have enough time to chill. If this happens, gently reheat the mixture on low heat just until the gelatin dissolves again, then let it cool and reassemble in the crust. Alternatively, you can add more gelatin while warming to help set it properly. Are there any dietary considerations for this recipe? Very much so! This recipe can easily be adapted for gluten-free diets by substituting all-purpose flour with a gluten-free flour blend in the crust. For those following a vegan diet, you can replace the heavy cream with coconut cream and use vegan cream cheese instead of regular cream cheese, along with agar-agar instead of gelatin for setting the mousse. Always ensure to check the labels of your ingredients to avoid any allergens. How long can I keep the mousse layer before assembly? The lemon mousse can be made a day in advance! Just store it in an airtight container in the refrigerator before layering it with the crust and blueberry compote. This can save you time on the day of assembly and allow the flavors to meld even more beautifully! Lemon Blueberry Shortbread Mousse Cake: A Dreamy No-Bake Treat Enjoy a vibrant Lemon Blueberry Shortbread Mousse Cake, a gluten-free and easily vegan no-bake dessert showcasing zesty flavors and stunning presentation. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 18 minutes minsChill Time 4 hours hrsTotal Time 4 hours hrs 48 minutes mins Servings: 8 slicesCourse: DessertCuisine: AmericanCalories: 320 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Shortbread Crust1 cup All-purpose flour Can be substituted with gluten-free flour.1/4 cup Powdered sugar1/2 cup Unsalted butter Use dairy-free butter for a vegan version.1/4 teaspoon Salt Standard table salt is sufficient.For the Lemon Mousse1 tablespoon Gelatin powder Can substitute with agar-agar for vegan option.1/4 cup Water1/3 cup Fresh lemon juice Bottled lemon juice can be used in a pinch.1 cup Heavy cream Use coconut cream for a vegan option.1/2 cup Granulated sugar Adjust to taste or use a sugar alternative.1 tablespoon Lemon zest Essential for best results.For the Blueberry Compote2 cups Fresh blueberries Frozen blueberries can be used if thawed.1/4 cup Granulated sugar Adjust according to sweetness of blueberries.1 tablespoon Fresh lemon juice Substitute with lime juice if needed. Equipment 9-inch springform panFood processorMixing BowlsSaucepanSpatula Method Step-by-Step InstructionsPreheat your oven to 350°F (175°C) and grease a 9-inch springform pan, lining the bottom with parchment paper. In a food processor, combine the all-purpose flour, powdered sugar, unsalted butter, and salt. Pulse until the mixture resembles coarse crumbs. Firmly press this mixture into the bottom of the prepared pan and bake for 15-18 minutes, or until the edges are lightly golden. Allow the crust to cool completely before adding the mousse.In a small bowl, bloom the gelatin in water for 5 minutes. Meanwhile, gently warm fresh lemon juice in a saucepan over low heat, then add the bloomed gelatin, stirring until completely dissolved. Once dissolved, set the mixture aside to cool to room temperature. In a mixing bowl, whip the heavy cream, sugar, and lemon zest until stiff peaks form. In a separate bowl, beat the cream cheese until smooth, then fold the cooled lemon mixture into the cream cheese, followed by the whipped cream.In a medium saucepan, combine fresh blueberries, granulated sugar, and fresh lemon juice. Cook over medium heat for 5-7 minutes, stirring occasionally, until the blueberries soften and begin to release their juices. Remove from heat and let the compote cool to room temperature.Once the shortbread crust is cool, spread a layer of lemon mousse evenly over the crust, smoothing it out with a spatula. Follow with a layer of the cooled blueberry compote, spreading it gently to cover the mousse. Repeat the layers, finishing with a layer of blueberry compote on top.Cover the assembled Lemon Blueberry Shortbread Mousse Cake with plastic wrap and refrigerate it for at least 4 hours, or until set.Once set, carefully run a knife around the edge of the springform pan to loosen the sides. Gently remove the springform and slice the cake into wedges. Serve chilled. Nutrition Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 120mgPotassium: 160mgFiber: 1gSugar: 22gVitamin A: 300IUVitamin C: 10mgCalcium: 25mgIron: 1mg NotesEnsure gelatin is fully dissolved in warm lemon juice for a smooth mousse. Use fresh ingredients for best results. Tried this recipe?Let us know how it was!
