Description
Indulge in the refreshing delight of Lemon Blueberry Shortbread Mousse Cake, a dessert that beautifully layers zesty lemon mousse and sweet blueberry compote atop a buttery shortbread crust. This elegant cake is perfect for summer gatherings or cozy dinners at home, impressing guests with its vibrant flavors and stunning presentation. Whether you’re a novice baker or an experienced chef, this easy recipe allows you to create a show-stopping dessert that can be made ahead of time. With its light and airy texture, every bite promises to satisfy your sweet cravings while adding a touch of sophistication to any occasion.
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
- 1 tablespoon gelatin powder
- 2 tablespoons water
- 8 ounces cream cheese, softened
- 2 cups fresh blueberries
Instructions
- Preheat your 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 springform pan and bake for 15-18 minutes. Let cool.
- Warm lemon juice in a saucepan; dissolve gelatin in it, then cool slightly. Whip cream with sugar and lemon zest until stiff peaks form. Mix softened cream cheese with cooled lemon mixture until smooth; fold in whipped cream.
- Pour mousse over the cooled crust and refrigerate for at least 4 hours until set.
- For blueberry compote, cook blueberries with sugar and lemon juice over medium heat until thickened. Serve on top of the cake.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (95g)
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg