Description

Lemon Blueberry Shortbread Mousse Cake is a refreshing dessert that captivates with its vibrant flavors and stunning layers. This delightful treat features a buttery shortbread crust, a rich and creamy lemon mousse, and a luscious blueberry compote that ties everything together beautifully. Perfect for summer gatherings, birthdays, or simply indulging in a sweet craving, this cake promises to impress your guests while satisfying your taste buds. Easy to prepare with simple ingredients, it’s an elegant addition to any occasion.

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 and juice of 2 lemons
2 cups fresh blueberries
Pinch of salt
1/2 cup granulated sugar (for mousse)
1 tablespoon gelatin powder
2 tablespoons water
1/4 cup granulated sugar (for compote)

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Instructions

Preheat the oven to 350°F (175°C). In a food processor, blend flour, powdered sugar, butter, and salt until crumbly. Press into the bottom of a baking pan and bake for 15-18 minutes until golden. Let cool.
For the lemon mousse, warm lemon juice in a saucepan, dissolve bloomed gelatin in it, then cool to room temperature. Whip heavy cream with sugar and zest until stiff peaks form; set aside. Blend softened cream cheese with cooled lemon juice mixture until smooth, then fold in whipped cream gently.
Pour the mousse over the cooled crust and refrigerate for at least 4 hours to set.
For the blueberry compote, cook blueberries with sugar and lemon juice over medium heat until they soften. Cool before serving.
Slice the chilled cake, top with blueberry compote, and enjoy!

Prep Time: 20 minutes
Cook Time: 18 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (125g)
Calories: 345
Sugar: 22g
Sodium: 190mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 4g
Cholesterol: 55mg