Description
Lemon Blueberry Shortbread Mousse Cake is a delightful summer-inspired dessert that combines a buttery shortbread crust with light, fluffy lemon mousse and juicy blueberries. Each slice delivers a perfect balance of tartness and sweetness, making it an ideal treat for family gatherings or simply indulging your sweet cravings. This visually stunning cake not only pleases the palate but also brightens any occasion with its vibrant colors.
Ingredients
Scale
- 1 cup unsalted butter (room temperature)
- 3/4 cup granulated sugar
- 2 cups all-purpose flour
- Zest of 2 lemons
- 1 cup fresh or frozen blueberries
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1/4 cup freshly squeezed lemon juice
Instructions
- 1. Preheat the oven to 350°F (175°C). Cream together the butter and granulated sugar until fluffy. Gradually add flour and lemon zest, mixing until combined. Press into a greased round cake pan.
- 2. Bake for 15–20 minutes until golden brown. Allow to cool completely.
- 3. Whip heavy cream until soft peaks form. In another bowl, whisk powdered sugar and lemon juice until smooth; gently fold into whipped cream with blueberries.
- 4. Once the crust has cooled, pour the mousse evenly over it and spread gently. Cover with plastic wrap and chill in the fridge for at least two hours.
- 5. Slice into wedges and serve chilled, garnished with extra blueberries or lemon slices if desired.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 410
- Sugar: 24g
- Sodium: 50mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
Keywords: - Substitute blueberries with raspberries or strawberries for a different flavor profile. - Add vanilla extract to the mousse for additional flavor depth. - Use cold ingredients for the mousse to ensure a light and fluffy texture.