Description
Lemon Blueberry Shortbread Mousse Cake is a stunning dessert that perfectly balances tangy lemon mousse with sweet blueberry compote, all sitting atop a buttery shortbread crust. This delightful treat is not only visually appealing but also incredibly refreshing, making it an ideal choice for summer gatherings, birthdays, or simply as a well-deserved indulgence. Each layer harmonizes beautifully to create a taste experience that will leave your guests asking for seconds. With easy-to-follow instructions and simple ingredients, you can impress your family and friends with this elegant dessert that’s sure to become a favorite.
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 the oven to 350°F (175°C). In a food processor, blend flour, powdered sugar, butter, and salt until crumbly. Press into the bottom of a springform pan and bake for 15–18 minutes until golden. Let cool.
- In a saucepan, warm lemon juice; dissolve bloomed gelatin in it. Allow to cool. Whip together heavy cream, granulated sugar, and lemon zest until stiff peaks form.
- In another bowl, beat softened cream cheese until smooth; mix in cooled lemon juice mixture. Fold in whipped cream gently.
- Pour the mousse over the cooled crust and refrigerate for at least 4 hours until set.
- Carefully release from the springform pan and serve chilled.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 320
- Sugar: 25g
- Sodium: 160mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg