Description
Indulge in the refreshing layers of our Lemon Blueberry Shortbread Mousse Cake, a delightful dessert perfect for any occasion. This stunning cake features a buttery shortbread crust topped with a creamy lemon mousse and sweet blueberry compote, creating a harmonious blend of flavors that will leave your guests craving more. Easy to prepare and visually impressive, it’s an ideal treat for summer gatherings, birthdays, or just a cozy night in. With each luscious slice, enjoy the lightness of the mousse paired with the tartness of lemon and the sweetness of blueberries—this cake is sure to impress!
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 your oven and prepare a 9-inch springform pan.
- For the crust, blend flour and sugar with butter until crumbly; press into the pan and bake until golden. Cool completely.
- For the mousse, gently heat lemon juice and dissolve gelatin; cool slightly. Whip cream with sugar and zest until stiff peaks form; fold into cream cheese mixture with cooled lemon juice.
- Pour mousse over cooled crust; refrigerate for at least 4 hours until set.
- For the compote, cook blueberries with sugar and lemon juice until thickened; cool before serving.
- Serve chilled on individual plates or as a whole.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 345
- Sugar: 24g
- Sodium: 75mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg