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Lemon Blueberry Shortbread Mousse Cake

Lemon Blueberry Shortbread Mousse Cake
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Lemon Blueberry Shortbread Mousse Cake is a delightful dessert that brings together the zesty brightness of lemon with the sweet burst of blueberries, all resting on a buttery shortbread crust. This layered treat is perfect for summer picnics or cozy family gatherings, offering a refreshing flavor profile that will leave everyone wanting more. With its stunning presentation and creamy texture, this cake not only impresses but also satisfies your sweet cravings. Easy to make ahead of time, it’s an ideal option for busy hosts looking to showcase their culinary skills without spending hours in the kitchen.

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

  1. Preheat your oven to 350°F (175°C). In a food processor, blend flour, powdered sugar, butter, and salt until it resembles coarse crumbs. Press into a baking pan and bake for 15-18 minutes until golden. Allow to cool.
  2. In a saucepan over low heat, warm lemon juice and dissolve bloomed gelatin. Let cool to room temperature.
  3. Whip heavy cream with granulated sugar and lemon zest until stiff peaks form. In another bowl, beat cream cheese until smooth; add the lemon mixture gradually while mixing.
  4. Fold the whipped cream into the cream cheese mixture until combined. Pour over the cooled crust and refrigerate for at least 4 hours or until set.
  5. Before serving, top with blueberry compote and garnish as desired.

Nutrition

Find it online: https://auntcooks.com/lemon-blueberry-shortbread-mousse-cake/