Preheat your oven to 350°F.
In a medium bowl, combine the crushed shortbread cookies and melted butter. Mix until well combined.
Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
Bake for 10 minutes, then remove from the oven and let cool.
In a large mixing bowl, whip the heavy cream until soft peaks form.
Gradually add the powdered sugar and continue whipping until stiff peaks form.
Gently fold in the lemon curd, lemon zest, and salt until fully incorporated.
Spread half of the mousse mixture over the cooled crust in the springform pan.
Evenly distribute half of the fresh blueberries on top.
Add the remaining mousse mixture and smooth the top.
Finish with the remaining blueberries.
Cover the cake with plastic wrap and refrigerate for at least 4 hours, or until set. For best results, chill overnight.
To serve, carefully remove the sides of the springform pan. Slice and enjoy!