Description
Lemon Blueberry Shortbread Mousse Cake is a captivating dessert that combines the bright, zesty flavors of lemon with the sweetness of blueberries, all layered atop a buttery shortbread crust. This delightful treat is perfect for any occasion, from summer picnics to birthday celebrations. The light and airy lemon mousse pairs beautifully with the rich blueberry compote, creating a refreshing experience that’s both visually stunning and delicious. Easy to prepare and ideal for make-ahead gatherings, this cake will impress your guests and satisfy your sweet cravings.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup powdered sugar
- ½ cup unsalted butter (cold)
- 1 cup heavy cream
- ½ cup granulated sugar
- Zest and juice of 2 lemons
- 8 ounces cream cheese (softened)
- 2 cups fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C). In a food processor, combine flour, powdered sugar, and cold butter until crumbly. Press into a greased springform pan and bake for 15–18 minutes until golden. Let cool.
- For the mousse, warm lemon juice in a saucepan; dissolve bloomed gelatin in it and let cool. Whip heavy cream with sugar and lemon zest until stiff peaks form. Beat softened cream cheese, then mix in the lemon mixture. Fold in whipped cream.
- Pour mousse over cooled crust; chill for at least 4 hours.
- For the compote, cook blueberries with sugar and lemon juice until soft. Cool slightly before topping mousse layer.
- Remove from springform pan, slice, and serve chilled.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 23g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg