Description
Lemon blueberry shortbread mousse cake brings together creamy textures and zesty flavors from Mediterranean baking traditions. Sweet-tart layers entice dessert enthusiasts with elegant complexity and refreshing charm you’ll savor completely.
Ingredients
Scale
- 2 cups (240 grams) all-purpose flour
- 1 cup (227 grams) unsalted butter, softened
- ½ cup (60 grams) powdered sugar
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 cup (240 ml) heavy whipping cream, cold
- ½ cup (113 grams) cream cheese, softened
- ½ cup (60 grams) powdered sugar
- 2 tbsps fresh lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 1 ½ cups (225 grams) fresh or frozen blueberries
- ¼ cup (50 grams) granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch mixed with 1 tbsp water
Instructions
- Prepare Base: Blend softened butter with powdered sugar until creamy. Mix in vanilla, flour, and salt to form a cohesive dough. Press evenly into a greased springform pan.
- Bake Shortbread: Preheat oven to 350°F. Bake shortbread until edges turn golden amber, approximately 15-18 minutes. Cool completely at room temperature.
- Create Mousse Foundation: Whip heavy cream to soft peaks. In a separate bowl, blend cream cheese, powdered sugar, lemon juice, zest, and vanilla until smooth and uniform.
- Assemble Mousse Layer: Gently fold whipped cream into lemony cream cheese mixture, creating a light, airy mousse. Spread evenly over cooled shortbread crust.
- Develop Blueberry Compote: Simmer blueberries with sugar and lemon juice. Introduce cornstarch slurry to thicken sauce, stirring until glossy. Cool completely.
- Final Composition: Pour cooled blueberry compote over mousse layer. Refrigerate for minimum two hours to set flavors and textures.
- Serve: Slice and present the multi-layered dessert, showcasing its elegant composition of buttery, tangy, and fruity elements.
Notes
- Butter Temperature Trick: Ensure butter is softened at room temperature for smooth, even mixing in shortbread dough, preventing lumpy or tough texture.
- Crust Pressing Technique: Use the back of a spoon or flat-bottomed glass to press shortbread dough evenly, creating a uniform, compact base that bakes consistently.
- Cream Whipping Precision: Whip heavy cream just until soft peaks form to maintain structure and prevent over-beating, which can lead to a grainy mousse texture.
- Blueberry Compote Control: Watch compote closely while simmering, stirring frequently to prevent burning and achieve a perfect glossy consistency without scorching.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 348
- Sugar: 20 g
- Sodium: 124 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 56 mg