Description

Indulge in the delightful Lemon Blueberry Shortbread Mousse Cake, a perfect dessert that balances the tangy brightness of lemon with the sweet burst of blueberries. This elegant layered cake features a buttery shortbread crust, fluffy lemon mousse, and luscious blueberry compote, making it an ideal choice for summer picnics or dinner parties. Each slice not only dazzles with its vibrant colors but also offers a refreshing taste that will impress your guests and leave them craving more. Effortlessly combine impressive presentation with simple preparation, and enjoy this heavenly treat that is sure to become a favorite at any gathering.

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
8 ounces cream cheese (softened)
2 cups fresh blueberries

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Instructions

Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan.
In a food processor, combine flour, powdered sugar, butter, and salt. Pulse until coarse crumbs form. Press into the prepared pan and bake for 15-18 minutes until golden. Allow to cool.
For the mousse, heat lemon juice in a saucepan until warm; stir in bloomed gelatin until dissolved. Let cool.
Whip heavy cream with sugar and lemon zest until stiff peaks form. Beat cream cheese until smooth; mix in cooled lemon juice.
Gently fold whipped cream into the cream cheese mixture and pour over cooled crust. Refrigerate for at least 4 hours.
For compote (optional), simmer blueberries with sugar and lemon juice for about 5 minutes until saucy.
Serve chilled, optionally topped with blueberry compote.

Prep Time: 30 minutes
Cook Time: 18 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (100g)
Calories: 320
Sugar: 21g
Sodium: 105mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 9g
Trans Fat: <0.5g
Carbohydrates: 29g
Fiber: <1g
Protein: 3g
Cholesterol: 55mg