Lemon Blueberry Shortbread Cake (Print Version)

# Ingredients:

→ Shortbread Crust

01 - 1 cup unsalted butter, softened
02 - 1/2 cup powdered sugar
03 - 2 cups all-purpose flour
04 - 1/4 teaspoon salt
05 - 1 teaspoon vanilla extract

→ Lemon Mousse

06 - 1 cup heavy whipping cream, cold
07 - 1/2 cup cream cheese, softened
08 - 1/2 cup powdered sugar
09 - 2 tablespoons fresh lemon juice
10 - 1 teaspoon lemon zest
11 - 1 teaspoon vanilla extract

→ Blueberry Topping

12 - 1 1/2 cups fresh or frozen blueberries
13 - 1/4 cup granulated sugar
14 - 1 tablespoon lemon juice
15 - 1 teaspoon cornstarch mixed with 1 tablespoon water

# Instructions:

01 - Preheat oven to 350°F (175°C). Grease a 9-inch springform pan. In a bowl, beat butter and powdered sugar until creamy. Mix in vanilla, flour, and salt until a soft dough forms. Press dough into the bottom of the pan and bake for 18-20 minutes, until lightly golden. Let cool completely.
02 - In a bowl, beat heavy cream until soft peaks form. Set aside. In another bowl, beat cream cheese, powdered sugar, lemon juice, zest, and vanilla until smooth. Gently fold in the whipped cream until fluffy. Spread over the cooled shortbread crust. Chill for 30 minutes.
03 - In a saucepan, heat blueberries, sugar, and lemon juice over medium heat until berries break down. Stir in cornstarch slurry and simmer for 2 minutes, until slightly thickened. Let cool before spreading over the mousse layer.
04 - Spread the cooled blueberry topping over the lemon mousse layer. Refrigerate for at least 2 hours before slicing.

# Notes:

01 - For extra texture, add crushed shortbread cookies on top.
02 - To make the mousse sweeter, increase the powdered sugar by 1/4 cup.
03 - Store the dessert refrigerated for up to 3 days.

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