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Lemon Blueberry Shortbread Mousse Cake

A delightful dessert combining tangy lemon, sweet blueberries, and a luscious mousse, all cradled in a buttery shortbread crust.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 2 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American, Bakery
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Shortbread Crust
  • 1 cup unsalted butter, softened
  • 1/2 cup powdered sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
For the Lemon Blueberry Mousse
  • 1 cup heavy cream
  • 1/2 cup cream cheese, softened
  • 1/2 cup sugar
  • 2 Juice and zest of 2 lemons
  • 1 cup fresh blueberries

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
  3. Gradually add the flour and salt, mixing until just combined.
  4. Press the dough into the bottom of a greased 9-inch springform pan evenly.
Baking the Shortbread
  1. Bake in the preheated oven for about 15-20 minutes or until the edges are lightly golden.
  2. Allow to cool completely in the pan.
Preparing the Mousse
  1. In a separate bowl, beat the heavy cream on high speed until stiff peaks form. Set aside.
  2. In another bowl, mix cream cheese, sugar, lemon juice, and zest until smooth.
  3. Gently fold the whipped cream into the lemon mixture until well combined.
  4. Then fold in the fresh blueberries carefully to avoid breaking them.
Assembling the Cake
  1. Once the shortbread crust is cool, pour the mousse mixture on top of the crust, spreading it evenly.
  2. Refrigerate for at least 2 hours to set.
Serving
  1. Carefully remove the sides of the springform pan once the mousse has set.
  2. Garnish with additional blueberries and lemon zest if desired. Cut, serve, and savor every delicious bite!

Notes

Use the freshest ingredients for the best flavor. Chill time is crucial for a perfect texture. Substitute blueberries with other fruits if desired.