Description
Indulge in the delightful Lemon Blueberry Shortbread Mousse Cake, a perfect dessert to impress at any gathering or satisfy your sweet cravings. This elegant layered cake features a buttery shortbread crust topped with a creamy lemon mousse and luscious blueberry compote, creating a refreshing burst of flavors. Ideal for summer parties or cozy evenings, this dessert not only tastes incredible but also presents beautifully. With easy-to-follow steps, even novice bakers can whip up this show-stopping treat that will leave everyone asking for seconds.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter, cold and cubed
- Pinch of salt
- 1 cup heavy cream
- 1/2 cup granulated sugar
- Zest of 2 lemons
- 1/2 cup fresh lemon juice
- 1 tablespoon gelatin powder
- 2 tablespoons water
- 8 ounces cream cheese, softened
- 2 cups fresh blueberries
- 1/4 cup granulated sugar
- 1 tablespoon fresh lemon juice
Instructions
- Preheat the oven and prepare the shortbread crust by mixing flour, powdered sugar, and cold butter in a food processor until crumbly. Press into a springform pan and bake until golden. Cool completely.
- For the lemon mousse, warm lemon juice and dissolve gelatin. Beat heavy cream with sugar and zest until stiff peaks form. Mix cream cheese with the cooled lemon mixture, then fold in whipped cream gently.
- Pour the mousse over the cooled crust and refrigerate for at least four hours to set.
- Serve chilled, optionally topped with fresh blueberry compote.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 310
- Sugar: 22g
- Sodium: 120mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg