Description
Lemon Blueberry Shortbread Mousse Cake is a refreshing dessert that perfectly balances zesty lemon and sweet blueberry flavors. This delightful no-bake treat features a buttery shortbread crust topped with a fluffy lemon mousse and vibrant blueberry compote. Whether you’re hosting a summer gathering or simply indulging yourself, this cake is sure to impress with its stunning presentation and rich taste. Easy to make and versatile for any occasion, it invites everyone to savor each creamy bite. Elevate your dessert game with this light, fruity treat that’s perfect for warm weather.
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 the oven to 350°F (175°C). In a food processor, combine flour, powdered sugar, butter, and salt until crumbly. Press into a greased 9-inch springform pan and bake for 15–18 minutes until golden. Cool completely.
- In a saucepan, warm lemon juice and dissolve gelatin in it. Let cool. Whip cream with sugar and lemon zest until stiff peaks form.
- Beat cream cheese until smooth; add the cooled lemon mixture gradually while mixing. Gently fold in the whipped cream.
- Pour the mousse over the cooled crust and refrigerate for at least four hours or until set.
- Serve chilled with blueberry compote on top.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 330
- Sugar: 22g
- Sodium: 150mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg