Light Lemon Blueberry Mousse Cake
This light lemon blueberry mousse cake with a buttery shortbread crust is a refreshing dessert that’s perfect for casual gatherings or special occasions, blending bright flavors with creamy richness.
Ingredients
For the Shortbread Crust
- 1.5 cups all-purpose flour for structure
- 0.5 cups powdered sugar to sweeten the crust
- 0.5 cups unsalted butter cold, cubed, for richness
For the Mousse
- 1 cup heavy cream to create a light mousse
- 8 ounces cream cheese softened, adds creaminess
- 2 cups fresh blueberries for tartness and flavor
- 1 tablespoon granulated sugar to sweeten blueberries
- 2 tablespoons fresh lemon juice for brightness
For the Blueberry Compote
- 2 cups fresh blueberries for compote
- 1 tablespoon granulated sugar for sweetness
- 1 tablespoon fresh lemon juice to enhance flavor
Instructions
Prepare the Shortbread Crust
- Preheat the oven to 350°F (175°C).
- In a food processor, combine flour, powdered sugar, butter, and a pinch of salt until crumbly.
- Press the crumb mixture evenly into a 9-inch springform pan.
- Bake the crust for 15-18 minutes or until golden brown.
- Allow to cool completely before adding mousse.
Make the Lemon Mousse
- Warm fresh lemon juice in a saucepan over low heat to dissolve gelatin.
- In a mixing bowl, whip heavy cream with granulated sugar until stiff peaks form.
- In another bowl, combine softened cream cheese with the cooled lemon mixture until smooth.
- Gently fold the whipped cream into the cream cheese mixture.
- Pour the mousse over the cooled crust and spread evenly.
- Refrigerate for at least 4 hours to set.
Prepare the Blueberry Compote
- Cook fresh blueberries with granulated sugar and lemon juice over medium heat until slightly thickened.
- Serve chilled mousse drizzled with the blueberry compote.
Notes
Store the mousse cake in the refrigerator covered for up to 3 days. It can be frozen but should be sliced first before freezing.