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This Lemon Blueberry Shortbread Mousse Cake is to die for and perfect for spring and summer! Itโs incredibly light and almost completely no bake! With layers of lemon and blueberry mousse, white chocolate ganache and a Walkers Shortbread crust, the only thing that requires a few minutes in the oven is the crust!
This post is sponsored by Walkers Shortbread, but all opinions are my own.
I donโt know about where you are, but here in Atlanta itโs finally getting warm and everything is starting to bloom. We have a hill behind our house that is mostly covered in bushes and we know itโs spring when this particular kind of bush blooms. They always bloom first and for only a couple days. Itโs really sad it lasts so little because theyโre pink and pretty. ๐ But they do signal that the warm weather is here! Yay!
I love the bright, vibrant flowers and all the fresh fruit. Everything just comes alive! I feel like this cake is the perfect way to kick off spring. Itโs fruity, bright and cheerful. Plus, itโs seriously delicious.
Thereโs a layer of lemon and blueberry mousse on top. Both are simple to make and oh so light. They sit atop a layer of white chocolate ganache that rests on top of a wonderful, buttery shortbread crust.
The layer of ganache and shortbread crust is one of the best parts of this cake! Seriously, if youโve never tried Walkers Shortbread you really must. They are SO buttery and delicious, they basically melt in your mouth. I canโt stop eating them. And unlike a lot of things, they contain no artificial flavorings, colorings or additives. The ingredients on the box are literally four things โ flour, butter, sugar and salt. Theyโre the jam. They even have several gluten free flavors.
The crust is a mixture of the shortbread crumbs, a little sugar and little butter. Itโs less butter than I normally add to crusts because thereโs already so much buttery-ness in the cookies. The crust is baked and then topped with white chocolate ganache with a bit of lemon zest in it. Amazing.
Layered on top of that is the lemon and blueberry mousse. The lemon mousse is made with lemon curd and some gelatin and whipped cream. The blueberry mousse uses blueberry puree that is strained, thickened with gelatin, then added to whipped cream. Both mousse layers are incredibly light in texture. The flavors are also light, but just enough.
Everything comes together beautifully. Such refreshing flavors complimented with the buttery crust for a light crunch. Pure heaven and your new favorite dessert. ๐
More Blueberry Dessert Recipes
- Lemon Blueberry Cupcakes
- Lemon Blueberry Cake
- Blueberry Pie
- Lemon Blueberry Cheesecake
- Blueberry Sauce
- Lemon Blueberry Poke Cake
Lemon Blueberry Shortbread Mousse Cake
- Yield: 12-14 Slices
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This Lemon Blueberry Shortbread Mousse Cake is to die for and perfect for spring and summer! Itโs incredibly light and almost completely no bake! With layers of lemon and blueberry mousse, white chocolate ganache and a Walkers Shortbread crust, the only thing that requires a few minutes in the oven is the crust!
Ingredients
CRUST
- 1 3/4 cups Walkers shortbread crumbs (two 5.3 oz packages, about 15 cookies)
- 2 tbsp sugar
- 2 tbsp (28g) butter, melted
FUDGE
- 8 ounces (227g) white chocolate chips
- 3 tbsp (42g) unsalted butter
- 3 1/2 tbsp (53ml) heavy whipping cream
- 2 tsp lemon zest
LEMON CURD
- 1/4 cup (60ml) fresh lemon juice (1โ2 lemons)
- 2 tsp finely grated lemon zest
- 1/3 cup (69g) sugar
- 4 egg yolks
- 3 tbsp (42g) unsalted butter
LEMON MOUSSE
- 2 tsp powdered gelatin
- 2 tbsp (30ml) cold water
- 1 3/4 cups (420ml) heavy whipping cream
- 3/4 cup (86g) powdered sugar
- 3/4 cup (180ml) lemon curd
BLUEBERRY MOUSSE
- 1 1/2 cups (8 oz) blueberries
- .25 oz package unflavored powdered gelatin
- 1 3/4 cups (420ml) heavy whipping cream
- 3/4 cup (86g) powdered sugar
Instructions
1. Preheat oven to 350 degrees. I would suggest lining the sides of a 9 inch springform pan with parchment paper that goes about one inch above the sides of the pan. The mousse will come all the way to the top and just a touch above. The parchment paper ensure that the pan sides will be tall enough. Itโll also make it easier to remove the cake from the pan at the end.
2. To make the crust, combine the crust ingredients in a medium sized bowl, then press into the bottom of the springform pan.
3. Bake the crust for 10 minutes, then remove from oven and set aside.
4. To make the white chocolate ganache layer, place the white chocolate chips in a medium sized bowl. Heat the butter, heavy whipped cream and lemon zest in a glass measuring cup. The butter should melt and then the whole mixture should come to a boil. Once boiling, pour the heavy cream mixture over the white chocolate chips, then cover for about 5 minutes.
5. Whisk the white chocolate mixture until smooth. If it doesnโt completely melt, microwave in 10 second increments, whisking in between, until smooth.
6. Spread white chocolate ganache evenly over the crust, then refrigerate until firm.
7. To make the lemon curd, combine all ingredients in a double boiler (or in a metal bowl over a pot of simmering water, like I did). Heat while stirring constantly with a whisk until mixture reaches 160 degrees. Refrigerate until thick and cool.
8. Once lemon curd is cooled and firm, finish the lemon mousse. Sprinkle the powdered gelatin over the cold water in a small bowl. Allow to sit for about 5 minutes, then heat for about 5-10 seconds, whisking until warm and smooth. Set aside to cool to room temperature.
9. In another mixer bowl, whip heavy whipping cream on high until it begins to thicken. Add powdered sugar and continue to whip on high until stiff peaks form, while slowly pouring in the cooled gelatin.
10. Carefully fold the lemon curd into the whipped cream, then spread the lemon mousse evenly over the white chocolate ganache.
11. To make the blueberry mousse, puree blueberries then press through a strainer to remove pulp.
12. Sprinkle the powdered gelatin over the blueberry puree, trying to make sure the powder is all touching the puree. Set aside for about 5 minutes to bloom and firm up.
13. Once gelatin is firm, heat in the microwave for 5-10 seconds, then whisk until melted and smooth. Set aside to cool to room temperature.
14. While gelatin mixture cools, make the whipped cream. Whip heavy whipping cream on high until it begins to thicken. Add powdered sugar and continue to whip on high until stiff peaks form.
15. Once the gelatin is room temperature, fold it into the whipped cream until well combined.
16. Spread the blueberry mousse in an even layer over the lemon mousse layer, then place in the refrigerator.
17. Refrigerate cake until firm, 5-6 hours, then remove from springform pan and place on a serving plate. Top cake with blueberries and lemon slices/zest.
18. Refrigerate until ready to serve.
Nutrition
- Serving Size: 1 Slice
- Calories: 540
- Sugar: 33.1 g
- Sodium: 123.7 mg
- Fat: 39.7 g
- Carbohydrates: 42.8 g
- Protein: 5.5 g
- Cholesterol: 146.8 mg
Categories
Enjoy!
Recipe inspired by the Triple Chocolate Mousse Cake in this cookbook, Bonjour, Yaโll.
Can I omit the chocolate?
Sure!
I am definitely making this! I have a question about the blueberry puree. When straining it, is it just the juice that is needed for the mousse? Thank you.
Itโs more than just juice, but the skin that doesnโt quite puree into something more fine, gets strained out. I hope that makes sense.
Do you grease the springform pan after lining the sides?
I didnโt. Parchment paper is nonstick, so you shouldnโt need to.
What size cake pan are you using???
A 9 inch springform pan.
Your recipes are SOOOOOO Awesome!! Photography also exceptional! As a very senior lady that still loves to bake (& mostly from scratch, like you)Iโm wondering if there is a video for the Lemon-Blueberry Mousse cake? Need a bit of a refresher for the gelatin use. Thanks for sharing all your tips as well!
Thank you! Iโm so glad you enjoy the recipes! Unfortunately, there is not a video for this recipe. Iโm sorry.
Hi, I have a 10 in springform pan and I am scared that I wonโt make enough. I was wondering if you can help me how to covert the recipe.
I have a guide to adjusting cheesecake sizes, but didnโt go larger than a 9 inch. You might be able to use it to help with adjustments though.
I have been a baker for over 30 years and when I made this recipe for Fatherโs Day my mother stated it was the best cake I have ever made and has requested I make it again for a luncheon we are having tomorrow. Thank you for this easy to follow delicious recipe.
Thatโs so great to hear! Glad you enjoyed it!
Lindsay,
Brand new baker here and this recipe has literally convinced my roommates that I am a baking god!! Super clear and easy to follow steps even for a newbie like me. Over the moon with how this turned out!! Totally agree with Debbie about the gelatin, that tricky smelly guy haha Really excited to try some of your other recipes ๐
So glad you enjoyed it!
I have my own home made lemon curd, about how much should I use at step 10?
I did not measure the exact amount of lemon curd that I used, so Iโm not sure.
Hi, this cake looks delicious but I have a question about the amount of blueberries-it says 1 and 1/2 cups is equal to 8oz but itโs actually equal to 12oz as one cup is 8oz.
So one cup is equal to 8oz when youโre talking about liquids and volume. Itโs a little different for solids and weight. All things weigh differently because some are just heavier than others. In this case, 1 1/2 cups of blueberries is about 8 oz by weight, not volume. Does that help?
Lindsay, OMG!! I made this mousse cake and the flavor combinations were amazing. However this was my first mousse cake and working with gelatin so I had some issues. I think my biggest issue definitely was with the gelatin. Please do a video tutorial on knowledge with mousse and gelatin. I watched a couple and neither gave me much insight. The videos really only cover how to turn it in to a solid and how to liquify. For those of us that has never dealt with building a mousse cake are shocked when it goes wrong because we fill as thought we followed the recipe to a T. After blooming and heating my gelatin at 10 seconds in the microwave and stirring to make sure all granules were well liquified I left it to cool while preparing next step which was whipping my cream. Fir the lemon curd when I went to put the gelatin in with the curd it started out smooth and liquid but before I could spoon out the rest, it had solidified. I honest just reached in and grabbed the solid gelatin and discarded., praying I had enough in the lemon mousse to set. When I went to put my blueberry gelatin and folded it in carefully, all looked well. I did freeze the mousse cake because I wanted to do a mirror glaze. I smoothed and put it in the freezer. My cake looked just as pictured when I pulled it out to complete the mirror glaze. When we cut the cake I used the tips you provided with a warm knife. It cut perfect cake pieces. My thoughts of excitement to put a piece of this mousse cake in my mouth grew times a million . When I had my third bite not so great, I had a couple small pieces of gelatin in my blueberry mousse ? hmm What did I do wrong? ???What do I do when my gelatin is solidified when also putting in to the creamโฆ โฆ. do I stop, reheat and try again or do I discard and start over? Please HELP!! I would hate the thoughts of never being able to master this amazing cake. Please do a video for this and demonstrate to beginners what could go wrong and how to master it. I would so appreciate it. Btw, I love every recipe I have made of yours . Each one has been absolutely awesome!! Even with my hard bits of gelatin, I gave this 5 stars! ๐Thank you so much!!
Thank you for the feedback Debbie! Gelatin can definitely be a little tricky. Iโd love to do more of a tutorial for working on it and will! Thanks!
Greetings! Iโm so not savvy in the kitchen. Basically, if I donโt see a video, I know Iโll mess up the steps. Just curious: can I skip the lemon curd making process (which sounds the most daunting to me) and buy it already made and then mix it to make the lemon mousse layer? Thanks!!
I promise lemon curd isnโt as hard as it seems. ๐ I would suggest using the curd listed in the recipe, just because store bought is often a different thickness and you want it to be thick enough to stand up in the mousse. Feel free to check out my recent post on Lemon Curd for some tips.
Hello. We are making this but came up against confusion on step 4. It does not say how to bring the butter etc to a boil? Are we making it in a double boiler or the microwaveโฆ or what? A glass measuring cup in a pot of boiling water?
I heated in the microwave. I hope that helps!
Hello! i have a question about the lemon curd โ I donโt have a thermometer so is there another way of knowing when the curd is ready at 160 degrees?
The description is generally โthick enough to coat the back of a spoonโ, but that is kind of vague, which is why I like to use the temperature.
I canโt โpourโ the gelatin into the whipped cream. It is a sticky solid. Are the measurements correct?
The blueberry-gelatin mixture is heated until smooth, then allowed to cool a bit. Itโs solid before heat, but afterwards, should be smoother.
I could not get this to work either. Iโm assuming the original commenter was talking about the lemon layer, not the blueberry. The lemon instructions are different. When putting the 2 tsp in the 2 Tbsp of water, after allowing 5-10 minutes to cool back to room temp, it is a sticky solid, and adding it to the whipped cream instantly breaks it down into a clumpy mess. Whipping it a bit more just furthers the breakdown to buttermilk and butter.
I now do not have enough cream to finish this recipe, so I will have to wing it. I will try adding gelatin directly to the lemon curd to mimic the blueberry layer instructions.
Please review the instructions and ensure they are correct for the lemon curd mousse layer.
Thanks for the wonderful recipe! I used your blueberry mousse in my Wonder Woman decorative rolled cake. You can see it on my blog at https://sweetdreamsandsugarhighs.com/2018/02/21/decorative-rolled-cakes/
It was so yummy! I linked back to you blog so hopefully my readers will check you out as well. Thanks again.