Description
Lemon Blueberry Shortbread Mousse Cake is a delightful dessert that beautifully combines zesty lemon mousse and sweet blueberry compote layered atop a buttery shortbread crust. This cake is perfect for summer gatherings, special celebrations, or simply treating yourself to something delicious. The refreshing flavors and creamy texture create an impressive dish that will surely wow your guests. Easy to prepare and with make-ahead options, this cake is as practical as it is delicious.
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 until crumbly. Press into the bottom of a springform pan and bake for 15–18 minutes until golden. Let cool.
- For the lemon mousse, heat lemon juice in a saucepan and dissolve gelatin. Cool slightly. Whip cream with sugar and zest until stiff peaks form. Whip cream cheese until smooth, mix in lemon juice mixture, then fold in whipped cream.
- Pour the mousse over the cooled crust and refrigerate for at least 4 hours or until set.
- Prepare blueberry compote by cooking blueberries with sugar and lemon juice until bursting and saucy.
- To serve, remove from the springform pan, slice, and top with blueberry compote.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg