Lemon Blueberry Shortbread Mousse Cake recipe

Here’s a delicious recipe for Lemon Blueberry Shortbread Mousse Cake:

Ingredients:

For the Shortbread Base:

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/4 cup granulated sugar
• Zest of 1 lemon

For the Lemon Mousse:

• 1 cup heavy cream
• 1/2 cup powdered sugar
• 8 oz cream cheese, softened
• Zest and juice of 2 lemons

For the Blueberry Mousse:

• 1 cup fresh or frozen blueberries
• 1/4 cup granulated sugar
• 1 tbsp lemon juice
• 1 1/2 cups heavy cream
• 1/2 cup powdered sugar

Instructions:

1. Shortbread Base:

1. Preheat your oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.
2. In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
3. Mix in the lemon zest.
4. Gradually add the flour and mix until a dough forms.
5. Press the dough evenly into the bottom of the prepared pan.
6. Bake for 20-25 minutes or until lightly golden brown.
7. Allow the shortbread base to cool completely.

2. Lemon Mousse:

1. In a mixing bowl, whip the heavy cream and powdered sugar until stiff peaks form. Set aside.
2. In another bowl, beat the cream cheese until smooth.
3. Mix in the lemon zest and juice until well combined.
4. Gently fold the whipped cream into the cream cheese mixture until smooth.
5. Spread the lemon mousse evenly over the cooled shortbread base. Place in the refrigerator to set while you prepare the blueberry mousse.

3. Blueberry Mousse:

1. In a saucepan, combine the blueberries, granulated sugar, and lemon juice.
2. Cook over medium heat, stirring occasionally, until the blueberries break down and the mixture thickens slightly, about 8-10 minutes. Remove from heat and let cool completely.
3. Once the blueberry mixture has cooled, whip the heavy cream and powdered sugar until stiff peaks form.
4. Gently fold the whipped cream into the cooled blueberry mixture until well combined.
5. Spread the blueberry mousse over the set lemon mousse layer.
6. Refrigerate the cake for at least 4 hours, or until set.

4. Serving:

1. Once the mousse cake has set, carefully remove it from the springform pan.
2. Garnish with fresh blueberries, lemon slices, or whipped cream if desired.
3. Slice and serve chilled. Enjoy your delightful Lemon Blueberry Shortbread Mousse Cake!

This cake is perfect for any occasion, from afternoon tea to special celebrations. Enjoy!