Table of Contents
- Key Takeaways
- Discover the Beauty of Sweet Easy Recipes
- The Inspiration Behind This Lemon Blueberry Creation
- Why This Dessert Belongs in Your Recipe Book
- Perfect Occasions to Enjoy This Treat
- Tips for Customizing Your Mousse Cake
- Serving and Storage Suggestions
- Notes & Tips
Key Takeaways
This Lemon Blueberry Shortbread Mousse Cake from Patricia Universe is a no-bake delight that combines the bright tang of lemon, the sweetness of blueberries, and the buttery comfort of shortbread into one irresistible dessert. It’s one of those sweet easy recipes that feels both indulgent and effortless—ideal for any home baker looking for a refreshing summer dessert.
Discover the Beauty of Sweet Easy Recipes
Every now and then, you stumble upon a dessert that simply sings with flavor and ease. This Lemon Blueberry Shortbread Mousse Cake is one of those treasures. Combining fresh fruit and light mousse over a buttery crust, it’s one of my favorite sweet easy recipes that comes together without any baking fuss. The bright citrus and berry combination make it an instant showstopper on any dessert table.
The Inspiration Behind This Lemon Blueberry Creation
At Patricia Universe, we believe desserts should be joyful and stress-free. The inspiration for this recipe came from long summer afternoons where a cool, refreshing dessert was exactly what everyone craved. As one of my go-to sweet easy recipes, this mousse cake not only delivers elegance but also saves you time—no oven required!
Why This Dessert Belongs in Your Recipe Book
There’s something magical about recipes that are both simple and spectacular. This cake brings a balance of textures—the creamy mousse, crumbly shortbread base, and juicy blueberries all work in harmony. If you love quick and easy recipes that still look like they came from a bakery, this dessert fits perfectly into your collection. It’s the kind of treat that makes guests believe you spent hours in the kitchen (even though you didn’t!).
Perfect Occasions to Enjoy This Treat
Whether it’s a summer brunch, afternoon tea, or a weekend family dinner, this mousse cake shines in any setting. It’s elegant enough for a celebration but easy enough for a lazy Sunday. If you’re planning dinner recipes for a special night, this sweet finish will leave a lasting impression. It’s light, refreshing, and simply irresistible.
Tips for Customizing Your Mousse Cake
One of the best parts about this dessert is how adaptable it is. Try swapping blueberries for raspberries or strawberries for a new twist. Want a richer flavor? Add a thin layer of lemon curd between the crust and mousse. If you’re a fan of air fryer desserts easy recipes, you’ll appreciate how this recipe delivers that same quick satisfaction—without even turning on your oven!
Serving and Storage Suggestions
Once chilled, this mousse cake slices beautifully and looks stunning on a cake stand. Store leftovers in the refrigerator for up to three days, ensuring the flavors stay fresh and vibrant. For meal planners who love recipes for dinner that include a sweet finale, this dessert is the perfect make-ahead option. It’s light enough for warm evenings yet satisfying enough to end any meal on a high note.
Notes & Tips
For the smoothest mousse texture, make sure your cream cheese is softened before mixing. Always let the blueberry topping cool before layering it onto the mousse. And for those who enjoy experimenting, this recipe pairs beautifully with a buttery shortbread crumble or a hint of vanilla bean for extra depth. Explore more sweet easy recipes and desserts like this one at Patricia Universe.
Lemon Blueberry Mousse Cake with Buttery Shortbread Crust
Ingredients
- 7.8 oz Walkers Pure Butter Shortbread Fingers (two 150g packages), crushed
- 6 tbsp butter, melted
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 1/2 tsp vanilla extract
- Zest of 1 lemon
- Juice of 1 lemon
- 8 oz whipped topping (like Cool Whip), thawed
- 2 cups fresh blueberries, divided
- 1 tbsp cornstarch
- 2 tbsp water
Instructions
- Line the bottom of a springform pan with parchment paper.
- In a mixing bowl, combine crushed shortbread fingers and melted butter. Press the mixture into the bottom of the prepared pan. Refrigerate for at least 15 minutes.
- In a large bowl, beat the cream cheese, sugar, vanilla, lemon zest, and juice until smooth and creamy.
- Fold in the whipped topping until well combined.
- Spread the cream cheese mixture over the chilled crust and smooth the top. Chill for at least 2 hours, or until set.
- In a saucepan, combine 1 cup blueberries, cornstarch, and water. Cook over medium heat until thickened, about 5 minutes. Let cool completely.
- Stir in the remaining blueberries and gently spoon the mixture over the chilled mousse layer.
- Refrigerate the cake until ready to serve. Remove from the springform pan and slice carefully.
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