Description
This Lemon Blueberry Shortbread Mousse Cake is a delightful combination of tart lemon, sweet blueberries, and a buttery shortbread crust, layered with a luscious mousse. Perfectly balanced and refreshing, this no-bake mousse cake is ideal for spring and summer gatherings or any time you crave a light, fruity dessert.
Ingredients
Shortbread Crust
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter, cold and cubed
- Pinch of salt
Mousse Filling
- 1 cup heavy cream
- 1/2 cup granulated sugar
- Zest of 2 lemons
- 1/2 cup fresh lemon juice
- 1 tablespoon gelatin powder
- 2 tablespoons water
- 8 ounces cream cheese, softened
Topping
- 2 cups fresh blueberries
- 1/4 cup granulated sugar
- 1 tablespoon fresh lemon juice
Instructions
- Prepare the Shortbread Crust: Combine the all-purpose flour, powdered sugar, cold cubed unsalted butter, and a pinch of salt in a food processor. Pulse until the mixture resembles coarse crumbs with small pea-sized pieces of butter.
- Bake the Crust: Press the crumb mixture evenly into the bottom of a prepared pan, ideally a springform pan for easy removal. Bake in a preheated oven at 350°F (175°C) for 15-18 minutes, or until the crust is lightly golden. Remove from the oven and allow it to cool completely.
- Bloom and Dissolve Gelatin: In a small bowl, sprinkle the gelatin powder over 2 tablespoons of water and let it bloom for 5 minutes. Meanwhile, heat the 1/2 cup fresh lemon juice in a small saucepan over low heat until warm (do not boil). Stir in the bloomed gelatin until fully dissolved. Remove from heat and let the mixture cool to room temperature.
- Whip the Cream: In a mixing bowl, combine 1 cup heavy cream, 1/2 cup granulated sugar, and lemon zest. Using an electric mixer, beat until stiff peaks form. Set aside.
- Prepare Lemon Cream Cheese Mixture: In a separate bowl, beat the softened cream cheese until smooth and creamy. Gradually add the cooled lemon juice and gelatin mixture while continuing to beat until smooth and well incorporated.
- Fold in Whipped Cream: Gently fold the whipped cream into the lemon cream cheese mixture with a spatula until the mixture is smooth and fully combined, taking care to retain the airiness of the whipped cream.
- Assemble and Chill: Pour the mousse mixture over the cooled shortbread crust in the pan, smoothing the top evenly. Refrigerate for at least 4 hours, or until the mousse is fully set and firm to the touch.
- Prepare Blueberry Topping: In a small bowl, toss fresh blueberries with 1/4 cup granulated sugar and 1 tablespoon fresh lemon juice. Let sit for 10-15 minutes to macerate and release juices.
- Serve: Before serving, run a knife around the edge of the pan to loosen the mousse cake. Carefully remove the sides of the pan. Top the cake with the macerated blueberries. Slice and serve chilled for the best flavor and texture.
Notes
- For best results, use fresh, ripe blueberries and fresh lemon juice to ensure vibrant flavor.
- Make sure the gelatin mixture cools to room temperature before mixing with cream cheese to prevent curdling.
- The crust can be made a day in advance and stored in an airtight container at room temperature.
- If you don’t have a food processor, you can pulse the crust ingredients with a pastry cutter or fork until crumbly.
- This mousse cake is gluten-containing due to all-purpose flour; substitute gluten-free flour if needed.
