Description
Indulge in the delightful experience of our Lemon Blueberry Shortbread Mousse Cake, a refreshing dessert that perfectly balances zesty lemon and sweet blueberries atop a buttery shortbread crust. This cake is an elegant addition to any gathering, whether it’s a summer picnic, birthday celebration, or simply a treat for yourself. With its creamy mousse and vibrant blueberry compote, this dessert not only pleases the palate but also impresses with its stunning presentation. Easy to make and sure to become a favorite, each slice promises to leave your guests asking for more.
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 and juice of 2 lemons
- 8 ounces cream cheese (softened)
- 2 cups fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C). Prepare a 9-inch springform pan.
- In a food processor, combine flour, powdered sugar, butter, and salt until crumbly. Press into the pan and bake for 15-18 minutes until golden. Cool completely.
- For the lemon mousse, warm lemon juice in a saucepan and dissolve gelatin in it. Let cool.
- Whip heavy cream with granulated sugar and lemon zest until stiff peaks form. Beat softened cream cheese until smooth; mix in cooled lemon juice. Fold whipped cream into this mixture gently.
- Pour mousse over cooled crust and refrigerate for at least four hours or until set.
- For blueberry compote (optional), simmer blueberries with sugar and lemon juice until thickened.
- Serve chilled, optionally topped with blueberry compote.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 230
- Sugar: 15g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg