Description

Lemon Blueberry Shortbread Mousse Cake is a stunning dessert that perfectly balances zesty lemon mousse, sweet blueberry compote, and a buttery shortbread crust. This cake not only looks beautiful but also delivers an explosion of refreshing flavors with every bite. Ideal for summer gatherings, birthdays, or simply treating yourself, it’s sure to impress your guests and satisfy your cravings. Easy to make with just a few steps, this layered cake can be prepared ahead of time, allowing you to enjoy more time with loved ones while still serving a delightful treat.

Ingredients

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1 ½ cups all-purpose flour
½ cup powdered sugar
½ cup unsalted butter (cold and cubed)
1 cup heavy cream
½ cup granulated sugar
Zest and juice of 2 lemons
8 ounces cream cheese (softened)
2 cups fresh blueberries

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Instructions

Preheat your oven to 350°F (175°C). Prepare the shortbread crust by combining flour, powdered sugar, butter, and salt in a food processor 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 gelatin in it, and cool. Beat heavy cream with sugar and zest until stiff peaks form. Whip softened cream cheese and mix with cooled lemon juice, then fold in whipped cream.
Assemble the cake by layering half of the mousse over the cooled crust, followed by half of the blueberries. Top with remaining mousse and refrigerate for at least 4 hours until set.

Prep Time: 30 minutes
Cook Time: 18 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 310
Sugar: 20g
Sodium: 150mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 1g
Protein: 4g
Cholesterol: 45mg