Lemon Blueberry Shortbread Mousse Cake
Ingredients:
For the Shortbread Crust:
– 1 1/2 cups all-purpose flour
– 1/2 cup powdered sugar
– 3/4 cup unsalted butter, softened
– 1/4 teaspoon salt
For the Lemon Mousse:
– 1 cup heavy whipping cream
– 1 8 oz package cream cheese, softened
– 1/2 cup powdered sugar
– 1/3 cup lemon juice
– 1 tablespoon lemon zest
– 1 teaspoon vanilla extract
For the Blueberry Topping:
– 1 1/2 cups fresh blueberries
– 2 tablespoons sugar
– 1 tablespoon lemon juice
For Garnish optional:
– Lemon zest
– Fresh blueberries
Directions:
1. Preheat the Oven:
Preheat your oven to 350F 175C. Grease and line a 9-inch springform pan with parchment paper.
2. Make the Shortbread Crust:
In a medium bowl, combine the flour, powdered sugar, softened butter, and salt. Mix until a dough forms. Press the dough evenly into the bottom of the prepared springform pan. Bake for 15-18 minutes, or until the edges are lightly golden. Remove from the oven and let it cool completely.
3. Prepare the Lemon Mousse:
In a large mixing bowl, beat the cream cheese and powdered sugar until smooth and creamy. Add in the lemon juice, lemon zest, and vanilla extract, and beat again until fully incorporated. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the lemon mixture, being careful not to deflate the mousse.
4. Assemble the Cake:
Once the shortbread crust has cooled, spread the lemon mousse evenly over the crust, smoothing the top with a spatula. Refrigerate for at least 2 hours, or until set.
5. Prepare the Blueberry Topping:
In a small saucepan over medium heat, combine the blueberries, sugar, and lemon juice. Cook for 5-7 minutes, stirring occasionally, until the blueberries release their juices and the sauce thickens slightly. Allow the topping to cool completely before spooning it over the chilled lemon mousse layer.
6. Serve:
Remove the cake from the springform pan and garnish with extra lemon zest and fresh blueberries if desired. Slice and serve chilled for a refreshing, tangy dessert.
Nutritional Information:
– Prep Time: 20 minutes Cooking Time: 15 minutes Chill Time: 2 hours
– Kcal: 350 kcal per serving Servings: 8 servings
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