Description
Indulge in the light and refreshing experience of Lemon Blueberry Shortbread Mousse Cake. This elegant dessert features a buttery shortbread crust layered with a zesty lemon mousse and topped with sweet blueberry compote. Perfect for any occasion, this cake is visually stunning and offers a delightful balance of flavors that will impress your guests or make for a special treat just for you. With simple preparation steps, even novice bakers can master this show-stopping dessert. Serve it chilled for an extra refreshing touch during warm weather gatherings.
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
- 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 oven to 350°F (175°C). In a food processor, combine flour, powdered sugar, butter, and salt. Pulse until crumbly. Press into a springform pan and bake for 15-18 minutes until golden. Let cool.
- For the mousse, heat lemon juice in a saucepan and dissolve bloomed gelatin in it. Cool to room temperature. Whip heavy cream with sugar and lemon zest until stiff peaks form. Beat cream cheese smooth; add the cooled lemon mixture, then fold in whipped cream gently.
- Pour the mousse over the cooled shortbread crust and refrigerate for at least 4 hours to set.
- Prepare blueberry compote by simmering blueberries with sugar and lemon juice until berries burst. Cool before serving atop the cake.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (110g)
- Calories: 290
- Sugar: 20g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg