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A delicate balance of tart lemons and sweet blueberries layered with silky mousse and a buttery shortbread crust—this Lemon Blueberry Shortbread Mousse Cake is a show-stopping dessert perfect for any special occasion. This no-bake treat combines multiple textures and vibrant flavors to create a refreshing dessert experience. With a crunchy base made from buttery shortbread cookies, a creamy layer of lemon mousse, a fruity blueberry mousse, and a hint of white chocolate fudge, each bite delivers a burst of summery flavor. The homemade lemon curd adds a zesty richness, while the blueberries bring a pop of sweetness and color that makes this cake as beautiful as it is delicious. Though it looks elaborate, the steps are manageable and well worth the effort for the incredible end result. Whether you’re hosting a dinner party, celebrating a birthday, or simply looking to elevate your dessert game, this mousse cake is sure to impress. It’s a must-try for lemon lovers and those who appreciate a dessert that’s both light and decadent. Plus, it’s a wonderful make-ahead option, allowing you to prep in advance and wow your guests with ease.

Why You’ll Love This Recipe

Stunning Presentation – This layered mousse cake looks like it came from a fancy bakery but is completely doable at home.
Refreshing Flavor Combo – Lemon and blueberry offer a perfect blend of tart and sweet that’s ideal for warm-weather occasions.
No-Bake Layers – The entire cake requires no oven time, making it a great summer dessert.
Velvety Texture – With multiple mousse layers, each bite melts in your mouth.
Customizable – Easy to tweak with different berries or flavor variations.

Ingredients

Walker’s shortbread cookies
Sugar
Butter
White chocolate chips
Heavy whipping cream
Lemon zest
Fresh lemon juice
Egg yolks
Powdered gelatin
Powdered sugar
Blueberries

Variations

Berry Swap: Replace blueberries with raspberries or blackberries for a different fruit profile.
Cookie Base: Use graham crackers or digestive biscuits instead of shortbread for a different crust texture.
Citrus Twist: Add a bit of orange zest or juice to the lemon curd for a more complex citrus flavor.
Vegan Version: Use coconut cream, plant-based butter, and agar-agar in place of dairy and gelatin.
Mini Cakes: Make individual servings using silicone molds or mini cake pans.

How to Make the Recipe

Step 1: Prepare the Crust

Crush shortbread cookies into fine crumbs. Mix with sugar and melted butter. Press into the bottom of a springform pan. Chill in the fridge to set.

Step 2: Make the White Chocolate Fudge Layer

Melt white chocolate chips with butter and heavy cream. Stir in lemon zest. Pour over crust and refrigerate until set.

Step 3: Prepare Lemon Curd

Whisk together lemon juice, zest, sugar, and egg yolks in a saucepan. Cook over low heat until thickened. Remove from heat and stir in butter. Cool completely.

Step 4: Make the Lemon Mousse

Bloom gelatin in cold water. Heat gently until dissolved. Whip cream with powdered sugar until soft peaks form. Fold in lemon curd and gelatin. Spread over fudge layer. Chill.

Step 5: Prepare Blueberry Mousse

Cook blueberries until soft, then blend and strain. Bloom gelatin and mix with warm blueberry puree. Whip cream with powdered sugar until soft peaks form. Fold in blueberry mixture. Spread over lemon mousse layer. Chill until fully set.

Tips for Making the Recipe

Use fresh lemon juice for the brightest flavor.
Let each layer set fully before adding the next.
Strain the blueberry puree for a smooth mousse texture.
Chill overnight for best structure and flavor.
Use a hot knife to slice cleanly for presentation.

How to Serve

Serve chilled directly from the refrigerator. Garnish with fresh blueberries, lemon zest curls, or mint leaves for an elegant finish. Perfect alongside tea or champagne for a sophisticated touch.

Make Ahead and Storage

Storing Leftovers

Wrap the cake tightly or store in an airtight container in the fridge for up to 4 days.

Freezing

Freeze individual slices or the whole cake (without garnishes) for up to 1 month. Thaw in the fridge overnight before serving.

Reheating

No reheating needed—this cake is served cold. Simply thaw if frozen.

FAQs

1. Can I make this cake ahead of time?

Yes, it’s ideal for making a day in advance to let the layers set properly.

2. What kind of shortbread cookies work best?

Walker’s Shortbread is recommended, but any firm, buttery shortbread will do.

3. Can I skip the lemon curd and use store-bought?

Yes, but homemade offers a fresher, more vibrant flavor.

4. Is this dessert gluten-free?

Only if you use gluten-free shortbread cookies.

5. How do I get smooth mousse layers?

Chill each layer completely before adding the next, and smooth with a spatula.

6. Can I use frozen blueberries?

Yes, thaw and drain them well before cooking into a puree.

7. What size pan should I use?

An 8- or 9-inch springform pan works best for layering.

8. Can I use a gelatin substitute?

Yes, agar-agar can be used, but follow specific conversion guidelines.

9. How long does the cake need to chill?

At least 6 hours, but overnight is best.

10. Can I make this cake without gelatin?

You can try stabilizers like agar-agar or use whipped cream alone, but texture may vary.

Conclusion

The Lemon Blueberry Shortbread Mousse Cake is a decadent yet refreshing dessert that blends creamy textures, tangy lemon, and sweet blueberries in every bite. Its no-bake layers make it a convenient option for warm days, while its elegant appearance ensures it will be the centerpiece of any gathering. Whether you’re treating guests or simply indulging in something special, this cake delivers flavor and flair with each luxurious slice. Give it a try and enjoy the delightful fusion of summer’s best flavors.