Glazed Lemon Blueberry Shortbread Cake with Fresh Berry Compote

This layered dessert combines a melt-in-your-mouth buttery shortbread base, a light and creamy lemon mousse, and a tart blueberry ribbon through the center. It looks bakery-worthy but comes together with straightforward steps.

Prep time: 35 minutes

Bake time: 20 minutes

Chill time: 4 hours (or overnight)

Yield: 8–10 servings

Ingredients

Shortbread Crust

• 1 ½ cups (185g) all-purpose flour

• ⅓ cup (40g) powdered sugar

• ¼ tsp salt

• ¾ cup (170g) unsalted butter, cold and cubed

• 1 tsp vanilla extract

Blueberry Compote Ribbon & Topping

• 2 ½ cups (375g) fresh blueberries, divided

• ¼ cup (50g) granulated sugar

• 1 tbsp fresh lemon juice

• 1 tbsp cornstarch mixed with 1 tbsp cold water

• 1 tsp lemon zest

Lemon Mousse Filling

• 8 oz (225g) cream cheese, softened to room temperature

• ½ cup (100g) granulated sugar

• 1 tbsp finely grated lemon zest

• 3 tbsp fresh lemon juice

• 1 tsp vanilla extract

• 1 ¼ cups (300ml) heavy whipping cream, cold

• ½ cup (60g) powdered sugar

Garnish (Optional)

• Fresh mint leaves

• Extra shortbread or graham cracker crumbs

Instructions

1. Make the Shortbread Crust

• Preheat your oven to 350°F (175°C). Lightly grease an 8-inch (20 cm) springform pan and line the bottom with parchment paper.

• In a food processor, pulse the flour, powdered sugar, and salt together. Add the cold cubed butter and vanilla, pulsing just until the mixture forms coarse, sandy crumbs that hold together when pressed.

• Press the mixture firmly and evenly into the bottom of the prepared pan. Prick all over with a fork.

• Bake for 18–22 minutes, or until the edges are lightly golden. Let it cool completely in the pan before filling.

2. Cook the Blueberry Compote

• In a small saucepan over medium heat, combine 1 ½ cups of the blueberries, granulated sugar, and lemon juice. Cook for about 4–5 minutes until the berries burst and release their juices.

• Stir in the cornstarch slurry and simmer for another 1–2 minutes, stirring continuously until the sauce thickens into a glossy, jam-like consistency.

• Remove from heat, stir in the lemon zest, and let it cool completely to room temperature. Set aside the remaining 1 cup of fresh berries for assembling/topping.

3. Whip the Lemon Cream

• In a large bowl, beat the softened cream cheese, granulated sugar, lemon zest, lemon juice, and vanilla until smooth and creamy.

• In a separate chilled bowl, whip the heavy cream and powdered sugar with a hand mixer until stiff peaks form.

• Gently fold the whipped cream into the cream cheese mixture using a silicone spatula until light, airy, and fully combined.

4. Assemble the Layers

• Spread half of the lemon mousse over the cooled shortbread crust in an even layer.

• Carefully spoon and spread the cooled blueberry compote over the cream, leaving a thin border around the outer edge so it doesn't spill over.

• Gently spoon the remaining lemon mousse over the blueberry layer, smoothing the top with an offset spatula.

• Cover and refrigerate for at least 4 hours, or overnight, to allow the layers to set properly.

5. Garnish and Serve

• Run a thin, warm knife around the inside edge of the springform pan, then release the collar.

• Top the cake with the reserved fresh blueberries, a sprig of fresh mint, or a light dusting of fine shortbread crumbs before slicing with a clean, sharp knife.