Description
Sweet layers of lemon blueberry shortbread mousse cake promise a delightful symphony of tangy and creamy indulgence. Dessert enthusiasts will savor each luxurious bite of this elegant, fruity masterpiece that balances delicate shortbread with luscious blueberry and zesty lemon notes.
Ingredients
Scale
Crust Ingredients:
- 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 Ingredients:
- 1 cup (240 milliliters) heavy whipping cream, cold
- ½ cup (113 grams) cream cheese, softened
- ½ cup (60 grams) powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
Blueberry Topping Ingredients:
- 1 ½ cups (225 grams) fresh or frozen blueberries
- ¼ cup (50 grams) granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water
Instructions
- Craft the buttery foundation by blending softened butter with powdered sugar until velvety smooth, incorporating vanilla essence, flour, and a pinch of salt to create a cohesive dough.
- Gently press the delicate mixture into a greased springform pan, ensuring an even, compact layer that will transform into a crisp, golden base.
- Slide the pan into a preheated oven, allowing the shortbread to bake until edges turn a delicate amber, signaling its perfect doneness. Remove and permit complete cooling.
- Whip heavy cream to soft, billowing peaks, creating a light, airy texture that will elevate the mousse’s luxurious consistency.
- In a separate vessel, whisk cream cheese with powdered sugar, introducing bright lemon juice, fragrant zest, and vanilla until the mixture achieves silky smoothness.
- Delicately fold the whipped cream into the lemony base, creating a cloud-like mousse that will gracefully blanket the shortbread foundation.
- Spread the ethereal mousse evenly across the cooled crust, then nestle in the refrigerator for a brief 30-minute firming session.
- Transform blueberries into a luscious compote by simmering them with sugar and a splash of lemon juice, coaxing the berries to release their vibrant juices.
- Introduce a cornstarch slurry to the bubbling mixture, stirring until the sauce thickens and gains a glossy, jewel-like appearance. Allow to cool completely.
- Cascade the cooled blueberry mixture over the chilled mousse, creating a stunning gradient of purple and white.
- Refrigerate the assembled dessert for a minimum of two hours, allowing flavors to meld and texture to set perfectly.
- Slice and serve this elegant, multi-layered confection, celebrating the harmonious blend of buttery, tangy, and fruity elements.
Notes
- Crust Consistency Matters: Ensure butter is at room temperature for a perfectly crumbly shortbread base that melts in your mouth.
- Prevent Soggy Bottom: Cool the shortbread crust completely before adding mousse to maintain a crisp texture and prevent moisture absorption.
- Whipping Cream Technique: Use cold heavy cream and a chilled bowl to achieve maximum volume and stability when whipping.
- Zesty Lemon Tip: Grate lemon zest carefully to avoid the bitter white pith, capturing only the bright, fragrant outer layer for maximum flavor.
- Blueberry Sauce Adjustment: Control the consistency by adding more or less cornstarch slurry depending on desired thickness of the topping.
- Make-Ahead Magic: This dessert can be prepared a day in advance, allowing flavors to meld and making party prep easier.
- Dietary Modifications: Swap butter for vegan alternatives and use dairy-free cream cheese to create a delightful plant-based version of this dessert.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 320
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 60 mg