Description
This Lemon Blueberry Shortbread Mousse Cake features a buttery shortbread crust, silky lemon mousse, and a fresh blueberry topping. It’s an elegant yet easy dessert perfect for spring, summer, or any special occasion!
Ingredients
Scale
For the Shortbread Crust:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
For the Lemon Mousse:
- 1 cup heavy whipping cream, cold
- 1/2 cup cream cheese, softened
- 1/2 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
For the Blueberry Topping:
- 1 1/2 cups fresh or frozen blueberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water
Instructions
Make the Shortbread Crust:
- Preheat Oven: Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
- Make Dough: In a bowl, beat butter and powdered sugar until creamy. Mix in vanilla, flour, and salt until a soft dough forms.
- Press & Bake: Press dough into the bottom of the pan and bake for 18-20 minutes, until lightly golden. Let cool completely.
Make the Lemon Mousse:
- Whip Cream: In a bowl, beat heavy cream until soft peaks form. Set aside.
- Mix Base: In another bowl, beat cream cheese, powdered sugar, lemon juice, zest, and vanilla until smooth.
- Combine: Gently fold in the whipped cream until fluffy. Spread over the cooled shortbread crust. Chill for 30 minutes.
Make the Blueberry Topping:
- Cook Blueberries: In a saucepan, heat blueberries, sugar, and lemon juice over medium heat until berries break down.
- Thicken: Stir in cornstarch slurry and simmer for 2 minutes, until slightly thickened. Let cool before spreading over the mousse layer.
Assemble & Chill:
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Final Chill: Refrigerate for at least 2 hours before slicing.
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Serve & Enjoy!
Notes
- For extra texture, add crushed shortbread cookies on top.
- Want it sweeter? Increase powdered sugar in the mousse by ¼ cup.
- Storage: Keep refrigerated for up to 3 days.