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Lemon Blueberry Shortbread Mousse Cake

Lemon Blueberry Shortbread Mousse Cake is a delightful dessert that captures the essence of summer. This luscious cake features layers of creamy lemon mousse, juicy blueberries, and a buttery shortbread crust, making it both visually stunning and irresistibly delicious. Perfect for any occasion, from picnics to celebrations, each slice promises a refreshing burst of flavor that will transport you to sunny days filled with joy.
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Prep Time 30 minutes
Cook Time 20 minutes
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Method Nutrition

Ingredients
  

  • 1/2 cup unsalted butter softened
  • 1/2 cup granulated sugar
  • 1 cup all-purpose flour
  • Zest of 1 lemon
  • 1 cup fresh blueberries or frozen
  • 1 cup heavy cream
  • 3 tbsp fresh lemon juice

Method
 

  1. Preheat oven to 350°F (175°C). In a mixing bowl, cream softened butter and sugar. Gradually add flour and lemon zest to form a dough. Press into an ungreased round baking pan and bake for 20 minutes or until golden brown.
  2. Allow the crust to cool slightly. Toss blueberries with a tablespoon of sugar and spread evenly over the cooled crust.
  3. Whip heavy cream until stiff peaks form. Gently fold in lemon juice and half of the whipped cream into the blueberries.
  4. Pour the blueberry mousse over the shortbread crust and spread evenly. Cover with plastic wrap and refrigerate for at least two hours or overnight.
  5. Slice chilled cake before serving, garnishing with extra blueberries or lemon zest if desired.

Nutrition

Serving: 1slice (97g)Calories: 280kcalCarbohydrates: 25gProtein: 3gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 7gCholesterol: 65mgSodium: 45mgFiber: 1gSugar: 17g

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