Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1 cup heavy cream
- ½ cup powdered sugar (for whipped cream)
- Juice and zest of 2 large lemons
- 4 oz cream cheese, softened
- 1 teaspoon gelatin powder (optional, for mousse stability)
- Fresh blueberries and lemon zest for garnish
Instructions
- Mix flour, powdered sugar, and vanilla extract in a bowl. Add cold, cubed butter and work into coarse crumbs. Press evenly into an 8-inch springform pan. Bake at 350°F (175°C) for 15-20 minutes until golden. Cool completely.
- In a bowl, blend softened cream cheese with lemon juice and zest until smooth. Whip heavy cream with powdered sugar until soft peaks form.
- Fold whipped cream into the cream cheese mixture gently. Dissolve gelatin in hot water if using, then mix into the mousse. Fold in fresh blueberries.
- Spread the blueberry mousse over cooled shortbread crust. Chill in the refrigerator for at least 4 hours until set.
- Garnish with fresh blueberries, lemon zest, and optional edible flowers. Drizzle honey or blueberry compote if desired.
Notes
- Use fresh blueberries for optimal flavor; frozen berries are acceptable when fresh are unavailable.
- Adding blueberry or lemon liqueur can enhance the fruit flavor.
- Adjust sweetness with more or less powdered sugar according to taste.
- For a gluten-free version, substitute the all-purpose flour with almond flour or gluten-free baking mix.
- Prep Time: 20 minutes
- Cook Time: 15-20 minutes
- Category: Dessert
- Method: Baking, No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320 Kcal
- Sugar: 20g
- Sodium: 80mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg