Description
A refreshing Lemon Blueberry Shortbread Mousse Cake featuring a buttery shortbread crust, a light and tangy lemon mousse layer, and a vibrant homemade blueberry sauce topping. This no-bake mousse cake is perfect for spring or summer gatherings, combining creamy, zesty, and fruity flavors in every bite.
Ingredients
Scale
For the Shortbread Crust:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, room temperature
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
For the Lemon Mousse:
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 teaspoons unflavored gelatin
- 2 tablespoons cold water
For the Blueberry Sauce:
- 1 cup fresh blueberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
- 1 tablespoon water
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Line a 9-inch round cake pan with parchment paper to ensure easy removal of the cake.
- Prepare and bake crust: In a bowl, mix flour, softened butter, sugar, salt, and vanilla extract until a smooth dough forms. Press this dough evenly into the bottom of the prepared cake pan. Bake for 15-20 minutes until lightly golden. Once baked, set aside to cool completely.
- Bloom gelatin: In a small bowl, combine the gelatin and cold water. Let it sit for about 5 minutes to bloom and absorb the water.
- Dissolve gelatin: Gently heat the fresh lemon juice in a small saucepan over low heat, then stir in the bloomed gelatin until it completely dissolves. Remove from heat and allow to cool slightly.
- Make lemon mousse: In a large mixing bowl, whip the heavy cream and sugar together until soft peaks form. Carefully fold in the cooled lemon gelatin mixture and lemon zest, blending them smoothly into the whipped cream.
- Assemble mousse layer: Spread the lemon mousse evenly over the cooled shortbread crust. Place the cake in the refrigerator and chill for at least 3 hours until the mousse is set.
- Cook blueberry sauce: In a small saucepan over medium heat, combine blueberries, sugar, and lemon juice. Cook until the blueberries break down and release their juices, about 5 minutes.
- Thicken blueberry sauce: Mix the cornstarch with water to create a slurry, then add it to the blueberry mixture. Stir continuously and cook for 1-2 more minutes until the sauce thickens. Remove from heat and let the sauce cool.
- Top with blueberry sauce: Once the lemon mousse is set, gently spread the cooled blueberry sauce on top of the cake evenly.
- Final chill: Refrigerate the completed cake for an additional hour to allow the flavors to meld and the blueberry topping to set before serving.
Notes
- Make sure the shortbread crust is fully cooled before adding the mousse to prevent melting.
- Blooming gelatin properly is crucial for the mousse to set correctly.
- If fresh blueberries are unavailable, frozen can be used; just thaw before cooking.
- The cake should be stored in the refrigerator and consumed within 2-3 days for best freshness.
- For a more intense lemon flavor, add extra lemon zest to the mousse mixture.
