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Lemon Blueberry Shortbread Mousse Cake

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A refreshing and elegant layered dessert featuring a buttery shortbread crust, tangy lemon mousse, and a sweet blueberry compote topping.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/2 cup unsalted butter, softened
  • 1 tsp lemon zest
  • 1 cup heavy cream
  • 1/2 cup lemon juice
  • 1/2 cup granulated sugar
  • 1 tbsp lemon zest
  • 1 tsp gelatin
  • 2 tbsp cold water
  • 1 1/2 cups fresh or frozen blueberries
  • 1/4 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tsp cornstarch
  • 2 tbsp water

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the flour, powdered sugar, and lemon zest.
  3. Add the softened butter and mix until the dough comes together.
  4. Press the dough evenly into the bottom of a greased 9-inch springform pan and press it down firmly to create an even layer.
  5. Bake for 15-20 minutes, or until lightly golden. Allow to cool completely.
  6. In a small bowl, sprinkle the gelatin over cold water and let it sit for a few minutes to bloom.
  7. In a saucepan, combine the lemon juice, granulated sugar, and lemon zest. Heat until the sugar is dissolved.
  8. Remove from heat and stir in the gelatin until fully dissolved. Let it cool to room temperature.
  9. Whip the heavy cream to stiff peaks.
  10. Gently fold the lemon mixture into the whipped cream until well combined.
  11. In a saucepan, combine blueberries, granulated sugar, lemon juice, cornstarch, and water.
  12. Cook over medium heat until the mixture thickens and the blueberries begin to break down, about 5-7 minutes. Let it cool.
  13. Pour the lemon mousse over the cooled shortbread crust, spreading it evenly.
  14. Spoon the blueberry compote over the lemon mousse, creating an even layer.
  15. Refrigerate the cake for at least 4 hours, or until set.
  16. Carefully remove the cake from the springform pan. Slice and enjoy!

Notes

  • Make sure the shortbread crust is completely cool before adding the mousse.
  • Use fresh lemon juice for best flavor.
  • The cake can be made a day ahead and stored in the refrigerator.
  • Frozen blueberries can be used if fresh ones aren’t available.

Nutrition

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