Description
Lemon Blueberry Shortbread Mousse Cake is a delightful dessert that combines the zesty brightness of lemon with the sweet flavor of blueberries, all resting on a buttery shortbread crust. Perfect for summer gatherings or special occasions, this cake features a light and airy mousse complemented by a luscious blueberry compote. Easy to prepare and impressive in presentation, it’s sure to become a favorite among friends and family. Whether you’re celebrating a holiday or just indulging yourself, this cake brings joy in every bite.
Ingredients
- Shortbread Crust: all-purpose flour, powdered sugar, unsalted butter, salt
- Lemon Mousse: heavy cream, granulated sugar, lemon zest, fresh lemon juice, gelatin powder
- Blueberry Compote: cream cheese, fresh blueberries, granulated sugar
Instructions
- Preheat oven to 350°F (175°C). In a food processor, combine flour, powdered sugar, butter, and salt until crumbly. Press into a springform pan and bake for 15-18 minutes until golden. Cool completely.
- For the lemon mousse, warm lemon juice; dissolve gelatin in it. Beat heavy cream with sugar and zest until stiff peaks form. Mix in cream cheese and cooled gelatin mixture; fold in whipped cream.
- Pour mousse over crust; refrigerate for at least 4 hours to set.
- For blueberry compote, cook blueberries with sugar and lemon juice until soft. Cool slightly before pouring over set mousse layer.
- Chill again if necessary before serving.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 24g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg