Description
Lemon Blueberry Shortbread Mousse Cake is a stunning dessert that beautifully balances zesty lemon and sweet blueberries, making it perfect for any occasion. With its buttery shortbread crust, creamy lemon mousse, and luscious blueberry compote, each bite is a delightful treat that will impress your guests and elevate your gatherings. Whether you’re hosting a summer barbecue or enjoying a cozy evening at home, this cake is sure to be the highlight of your dessert table. Plus, it’s easy to make ahead of time, allowing you to chill it until ready to serve. Dive into this refreshing dessert and delight in its elegant flavors!
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
Instructions
- Preheat the oven to 350°F (175°C). In a food processor, combine flour, powdered sugar, butter, and salt. Pulse until crumbly.
- Press the mixture into the base of a springform pan and bake for 15-18 minutes until golden. Let cool.
- In a saucepan, warm lemon juice over low heat; dissolve bloomed gelatin in it. Cool slightly.
- Beat heavy cream with granulated sugar and lemon zest until stiff peaks form. Mix cream cheese until smooth; blend in lemon mixture. Fold in whipped cream gently.
- Pour lemon mousse over cooled crust and refrigerate for at least 4 hours or until set.
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 310
- Sugar: 22g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg