Description
Lemon blueberry shortbread mousse cake brings zesty citrus and sweet berry bliss to dessert lovers’ dreams. Fresh ingredients and delicate layers create a sophisticated treat that delights palates with elegant, balanced flavors you’ll savor to the last crumb.
Ingredients
Scale
Shortbread Crust:
- 1 cup (227 grams) unsalted butter, softened
- ½ cup (60 grams) powdered sugar
- 2 cups (240 grams) all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Mousse Filling:
- 1 cup (240 milliliters) heavy whipping cream, cold
- ½ cup (113 grams) cream cheese, softened
- ½ cup (60 grams) powdered sugar
- 2 tablespoons (30 milliliters) fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
Blueberry Topping:
- 1 ½ cups (225 grams) fresh or frozen blueberries
- ¼ cup (50 grams) granulated sugar
- 1 tablespoon (15 milliliters) lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon (15 milliliters) water
Instructions
- Prepare the baking vessel by coating a 9-inch springform pan with a light layer of grease, ensuring smooth release after baking.
- Create a delicate shortbread base by thoroughly blending softened butter with powdered sugar until achieving a smooth, creamy consistency.
- Gently incorporate vanilla extract, followed by gradually mixing flour and salt to form a cohesive, tender dough with a soft texture.
- Evenly distribute the prepared dough across the bottom of the springform pan, using gentle fingertips to create a uniform layer.
- Position the pan in a preheated oven calibrated to 350F (175C), allowing the shortbread to transform into a golden-hued foundation.
- Monitor the baking process carefully, removing the pan when the edges turn a delicate, pale golden shade after approximately 18-20 minutes.
- Transfer the baked shortbread to a cooling rack, permitting the base to reach room temperature completely before proceeding with additional cake components.
Notes
- Always use room temperature butter for smoother, more even mixing when creating the shortbread base.
- Chill the shortbread crust for 15-20 minutes before baking to prevent excessive spreading and maintain clean edges.
- For a gluten-free version, substitute regular flour with a 1:1 gluten-free baking blend, ensuring the texture remains light and crumbly.
- Consider toasting the blueberries lightly before incorporating them into the mousse to enhance their natural sweetness and deepen their flavor profile.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 150
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg