Description
Lemon blueberry shortbread mousse cake brings pure summer joy to your dessert table with a delightful blend of tangy citrus and sweet berries. Creamy layers nestled between buttery shortbread crumbs create a refreshing treat that’ll make your taste buds dance with delight.
Ingredients
Scale
Main Ingredients:
- 2 cups fresh blueberries
- 1 ½ cups all-purpose flour
- 1 cup heavy cream
- 8 ounces cream cheese
- ½ cup unsalted butter
Supporting Ingredients:
- ½ cup powdered sugar
- ½ cup granulated sugar
- ½ cup fresh lemon juice
- 1 tablespoon gelatin powder
- 1 tablespoon fresh lemon juice
- Zest of 2 lemons
Finishing Ingredients:
- ¼ cup granulated sugar
- Pinch of salt
- 2 tablespoons water
Instructions
- Mix 1 ½ cups flour, ½ cup powdered sugar, ½ cup cold cubed butter, and a pinch of salt in a food processor until crumbly.
- Transfer the mixture into a 9-inch springform pan, pressing firmly to create an even base.
- Bake the crust at 350°F for 15-18 minutes until edges turn golden brown. Cool completely on a wire rack.
- Sprinkle 1 tablespoon gelatin over 2 tablespoons water and let sit for 5 minutes to bloom.
- Warm ½ cup lemon juice in a saucepan over low heat, then remove and stir in the bloomed gelatin. Let cool to room temperature.
- Whip 1 cup heavy cream with ½ cup granulated sugar and lemon zest until stiff peaks form.
- Beat 8 ounces softened cream cheese until smooth, then gradually mix in the cooled lemon juice and gelatin.
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Combine 2 cups blueberries, ¼ cup sugar, and 1 tablespoon lemon juice in a saucepan over medium heat.
- Cook the blueberries for 5-7 minutes, stirring occasionally, until they soften and release juices. Cool to room temperature.
- Spread half the lemon mousse evenly over the cooled shortbread crust.
- Spoon a layer of blueberry compote directly on top of the mousse.
- Add the remaining lemon mousse and smooth the surface with a spatula.
- Decorate the top with additional blueberry compote.
- Refrigerate for 4 hours or overnight until the mousse sets completely.
- Carefully remove from the springform pan, slice, and serve chilled.
Notes
- Shortbread crust works best when butter is cold and ingredients are pulsed just until they barely come together.
- Gelatin needs careful handling – sprinkle it evenly and let it absorb water completely before heating to prevent lumps.
- Whipping cream requires chilled bowl and beaters for maximum volume and stable peaks that hold their shape.
- Blueberry compote can be prepared ahead and stored in the refrigerator for several days, making meal prep easier and more flexible.
- Prep Time: 20-25 minutes
- Cook Time: 20-25 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 292 kcal
- Sugar: 22 g
- Sodium: 56 mg
- Fat: 21 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg