Lemon Blueberry Shortbread Mousse Cake – Dessert Recipes
This Lemon Blueberry Shortbread Mousse Cake is like a cool breeze on a hot day—zingy lemon, juicy blueberries, and the crumbly hug of buttery shortbread. I made this on a whim one summer afternoon when I had guests coming over and exactly 3 hours to make something impressive but not insane. Turns out, it’s now one of those desserts I get repeat requests for, which means either it’s really good, or my friends are just that polite.
The mousse is light but doesn’t vanish into thin air. It holds up beautifully against the cookie crust without feeling heavy. The lemon zest? A game-changer. And don’t even get me started on that blueberry layer—it’s sweet, a little tart, and feels like sunshine landed right in your fridge.
Whether you’ve tried your hand at Cake Mix Dump Cake or been wooed by a Chocolate Dump Cake, this recipe offers something different but just as satisfying. Think Peach Dump Cake Easy meets mousse with a shortbread twist. Trust me, even if your last Cherry Dump Cake Recipe didn’t quite go as planned, this one is pure gold.
Servings: 12 slices
Ingredients
- 2 cups heavy cream
- 1 tablespoon powdered gelatin
- 1/4 cup water
- 1/2 cup granulated sugar
- 1/2 cup lemon juice (freshly squeezed)
- 1 tablespoon lemon zest
- 1 1/2 cups fresh blueberries
- 10.6 oz Walkers Shortbread cookies, crushed
- 1/3 cup unsalted butter, melted
Instructions
- Crush the shortbread cookies until fine. Mix with melted butter and press into a lined 9-inch springform pan. Pop it in the fridge to chill.
- Sprinkle the gelatin over cold water. Let it bloom while you whip the cream to soft peaks.
- In a saucepan, heat the sugar, lemon juice, and zest until warm. Stir in the bloomed gelatin until completely dissolved. Let it cool a bit.
- Fold the lemon mixture into the whipped cream gently.
- Pour half the mousse over the crust. Sprinkle with blueberries. Add the remaining mousse and smooth the top.
- Refrigerate for at least 4 hours, or until fully set.
- Garnish with extra berries and lemon zest if you’re feeling fancy. Slice and serve chilled.