Description
Lemon blueberry shortbread mousse cake whisks dessert lovers into a luxurious realm of citrusy sweetness and creamy indulgence. Delicate layers of buttery shortbread, tangy lemon, and velvety blueberry mousse create a sublime dessert that will delight you with each heavenly bite.
Ingredients
Scale
- 1 ½ cups (225 g) fresh or frozen blueberries
- ¼ cup (50 g) granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch mixed with 1 tbsp water
- 1 cup (227 g) unsalted butter, softened
- 2 cups (240 g) all-purpose flour
- ½ cup (60 g) powdered sugar
- ¼ tsp salt
- 1 tsp vanilla extract
- 1 cup (240 ml) heavy whipping cream, cold
- ½ cup (113 g) cream cheese, softened
- ½ cup (60 g) powdered sugar
- 2 tbsps fresh lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla extract
Instructions
- Shortbread Base Preparation: Cream butter and powdered sugar until smooth, then gently fold in vanilla, flour, and salt to create a tender dough. Press the mixture evenly into a 9-inch springform pan, ensuring a uniform layer.
- Initial Baking Stage: Position the pan in a preheated oven at 350°F (175°C) and bake for 18-20 minutes until the edges turn a delicate golden hue. Remove and allow the shortbread base to cool completely, creating a crisp foundation for the dessert.
- Mousse Layer Construction: While the base cools, whip cream cheese until smooth, then gradually incorporate lemon zest, lemon juice, and sugar. Fold in whipped cream gently to maintain a light, airy texture that will provide a luxurious mouthfeel.
- Blueberry Integration: Fold fresh blueberries into the mousse mixture, distributing them evenly to ensure each slice contains bursts of fruity flavor. Carefully spread the mousse over the cooled shortbread base, creating a smooth and elegant surface.
- Chilling and Setting: Transfer the assembled cake to the refrigerator and allow it to set for a minimum of 4 hours or overnight. This crucial resting period will help the mousse firm up and allow the flavors to meld harmoniously.
- Final Garnishing: Before serving, delicately dust the top with powdered sugar and scatter additional fresh blueberries for a vibrant, appetizing presentation that highlights the cake’s elegant composition.
Notes
- Ensure butter is at room temperature for smooth, uniform mixing and press dough firmly and evenly into pan to create a solid shortbread base.
- Watch closely during baking and remove when edges turn light golden to maintain a tender, melt-in-your-mouth texture without burning.
- Let shortbread cool completely before adding mousse layer to prevent soggy crust and maintain crisp, delicate shortbread structure.
- Consider adding lemon zest to shortbread dough for extra citrusy brightness that complements blueberry and creates more complex taste profile.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg