Description
Indulge in the exquisite flavors of our Lemon Blueberry Shortbread Mousse Cake, a delightful dessert that beautifully balances zesty lemon and sweet blueberry compote atop a buttery shortbread crust. This elegant treat is perfect for any occasion, from summer gatherings to intimate dinners, and will undoubtedly impress your guests with its refreshing taste and creamy texture. Simple enough for novice bakers yet sophisticated enough for seasoned chefs, this layered cake is a showstopper that can be prepared in advance, allowing you to enjoy more time with your loved ones. With its stunning presentation and mouthwatering flavor profile, this cake is sure to become a favorite in your dessert repertoire.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter (cold)
- 1 cup heavy cream
- 1/2 cup granulated sugar (divided)
- Zest and juice of 2 lemons
- 8 ounces cream cheese (softened)
- 2 cups fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9-inch springform pan.
- For the shortbread crust, pulse flour, powdered sugar, butter, and salt in a food processor until crumbly. Press into the pan and bake for 15-18 minutes until golden. Allow to cool.
- For the lemon mousse, dissolve gelatin in warm lemon juice. Beat heavy cream with granulated sugar and lemon zest until stiff peaks form.
- Whip cream cheese until smooth; mix in the cooled lemon juice. Gently fold in whipped cream.
- Spread lemon mousse over the cooled crust and refrigerate for at least 4 hours or until set.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 305
- Sugar: 20g
- Sodium: 150mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg