Description
Indulge in the refreshing delight of Lemon Blueberry Shortbread Mousse Cake, a perfect dessert for any occasion. This luscious cake features a buttery shortbread crust, layered with zesty lemon mousse and topped with sweet blueberry compote. Each slice offers a harmonious blend of vibrant citrus and rich berry flavors, making it an irresistible treat for gatherings or a special indulgence just for you. Whether you’re entertaining guests or enjoying a quiet evening at home, 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
- 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 your 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 bottom of a springform pan and bake for 15-18 minutes until golden. Allow to cool.
- In a saucepan over low heat, warm lemon juice and dissolve gelatin; let cool. Whip heavy cream with sugar and lemon zest until stiff peaks form.
- Beat cream cheese until smooth; mix in the cooled lemon juice mixture. Gently fold in whipped cream.
- Pour the lemon mousse over the cooled crust and refrigerate for at least four hours until set.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 290
- Sugar: 18g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg