Description

Indulge in the refreshing delight of our Lemon Blueberry Shortbread Mousse Cake, a perfect treat for any occasion. This elegant dessert features a buttery shortbread crust layered with luscious lemon mousse and topped with sweet blueberry compote. The zesty flavor of lemon combined with the rich sweetness of blueberries creates a balance that will tantalize your taste buds. Ideal for summer gatherings or as a special indulgence for yourself, this cake is not only visually stunning but also easy to prepare, making it an excellent choice for bakers of all skill levels. Surprise your guests or simply savor this delightful dessert at home.

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
8 ounces cream cheese, softened
Zest of 2 lemons
2 cups fresh blueberries
1/2 cup granulated sugar
1/4 cup granulated sugar for blueberry compote
1/2 cup fresh lemon juice
1 tablespoon gelatin powder
2 tablespoons water
1 tablespoon fresh lemon juice for blueberry compote
Pinch of salt

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Instructions

Preheat oven to 350°F (175°C). For the shortbread crust, pulse flour, powdered sugar, butter, and salt in a food processor until crumbly. Press into a springform pan and bake for 15-18 minutes until golden. Cool completely.
For the lemon mousse, heat lemon juice in a saucepan; dissolve bloomed gelatin in it and let cool. Whip 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 lemon mousse over cooled crust; refrigerate for at least 4 hours until set.
Prepare blueberry compote by cooking blueberries, sugar, and lemon juice over medium heat until thickened (5-7 minutes). Let cool before serving.
Remove sides of the springform pan, slice the cake, and serve chilled with blueberry compote.

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

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 15g
Sodium: 150mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 4g
Cholesterol: 50mg