Description
Lemon Blueberry Shortbread Mousse Cake is a refreshing dessert that harmoniously combines the tangy zest of lemon with sweet, juicy blueberries atop a buttery shortbread base. This airy mousse cake is perfect for summer gatherings or as a delightful treat any day, bringing vibrant colors and delicious flavors to your table. Impress family and friends with this elegant yet simple recipe that will leave everyone craving more.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, cold
- 1/4 cup granulated sugar
- Zest and juice of 2 fresh lemons
- 1 cup fresh blueberries (or frozen)
- 1 cup heavy cream, cold
- 1 tbsp gelatin powder
Instructions
- 1. Preheat oven to 350°F (175°C) and grease an 8-inch round cake pan. In a bowl, mix flour, sugar, and cold butter until crumbly. Press into the pan evenly.
- 2. Bake for 15-20 minutes until lightly golden; let cool completely in the pan.
- 3. For the mousse, sprinkle gelatin over lemon juice in a small bowl and let bloom for 5 minutes. Whip heavy cream until soft peaks form.
- 4. Gently heat the gelatin mixture until dissolved; mix in sugar and lemon zest. Allow it to cool slightly before folding into whipped cream.
- 5. Layer half of the mousse over the cooled shortbread base, scatter blueberries on top, then add remaining mousse.
- 6. Cover with plastic wrap and chill in the fridge for at least 4 hours or overnight before serving.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 12g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg