Description
Lemon Blueberry Shortbread Mousse Cake is a vibrant and refreshing dessert that combines the tartness of zesty lemon mousse with the sweetness of luscious blueberry compote, all resting on a buttery shortbread crust. This delightful layered cake is perfect for summer gatherings, birthdays, or cozy family dinners, impressing guests with its stunning presentation and delightful flavor. Easy to prepare with straightforward steps, this mousse cake can be made ahead of time, allowing you to enjoy the moment without the stress of last-minute baking. Whether served chilled on its own or adorned with fresh berries and whipped cream, each bite promises a heavenly experience.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter (cold and cubed)
- 1 cup heavy cream
- 8 ounces cream cheese (softened)
- Zest and juice of 2 lemons
- 2 cups fresh blueberries
- Granulated sugar (various amounts for different components)
Instructions
- Preheat your oven to 350°F (175°C). In a food processor, blend flour, powdered sugar, cold butter, and salt until crumbly. Press into a springform pan and bake for 15-18 minutes until lightly golden. Let cool.
- For the lemon mousse: Warm lemon juice in a saucepan; stir in bloomed gelatin until dissolved. Cool. Whip heavy cream with sugar and lemon zest until stiff; beat softened cream cheese until smooth. Fold in whipped cream gently.
- Assemble: Pour lemon mousse over the cooled crust in springform pan. Refrigerate for at least 4 hours or until set.
- Prepare blueberry compote: Cook blueberries with sugar and lemon juice in a saucepan until thickened; cool before serving.
- Serve chilled; garnish as desired.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg