Description
Lemon Blueberry Shortbread Mousse Cake is a stunning dessert that beautifully marries the zesty freshness of lemon with the sweetness of blueberries, all resting on a buttery shortbread crust. This elegant cake features creamy layers of lemon mousse and a delightful blueberry compote, making it perfect for gatherings or as a special treat at home. Each bite delivers an exquisite blend of flavors and textures that will leave your guests craving more.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter (cold, cubed)
- 1 cup heavy cream
- 1/2 cup granulated sugar
- Zest of 2 lemons
- 1/2 cup fresh lemon juice
- 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, butter, and salt. Pulse until crumbly. Press into the bottom of a baking pan and bake for 15-18 minutes until golden. Allow to cool.
- Heat lemon juice in a saucepan over low heat; stir in bloomed gelatin until dissolved. Cool to room temperature.
- Whip heavy cream with granulated sugar and lemon zest until stiff peaks form. In another bowl, beat cream cheese until smooth; gradually add the lemon mixture and mix until combined. Fold in whipped cream gently.
- Pour the mousse over the cooled crust and refrigerate for at least four hours or until set.
- Serve chilled with blueberry compote on top if desired.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 280
- Sugar: 18g
- Sodium: 100mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg