Name: Blueberry Surprise
Prep time: 1 h
Cook time: 1 h
Yield: 1
Ingredients: 6 oz. cold butter, cut into 1" pieces, plus more for pan -; 1 c. all-purpose flour -; 1/3 c. cornmeal -; 1 tsp. kosher salt -; 2/3 c. powdered sugar -; 1/4 c. toasted, chopped almonds -; 1/2 c. fresh lemon juice -; 1/4 c. water -; 2 tbsp. cornstarch -; 1 lb. fresh or frozen blueberries, thawed -; 1/4 c. powdered sugar -; 1 1/2 c. heavy cream -; 1/4 c. powdered sugar -; 1 tbsp. cornstarch -; 8 oz. cream cheese, room temperature -; 1/2 c. powdered sugar -; 2 tbsp. sour cream -; 2 tbsp. toasted, chopped almonds -

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Blueberry Surprise

1. 6 oz. cold butter, cut into 1" pieces, plus more for pan -

2. 1 c. all-purpose flour -

3. 1/3 c. cornmeal -

4. 1 tsp. kosher salt -

5. 2/3 c. powdered sugar -

6. 1/4 c. toasted, chopped almonds -

7. 1/2 c. fresh lemon juice -

8. 1/4 c. water -

9. 2 tbsp. cornstarch -

10. 1 lb. fresh or frozen blueberries, thawed -

11. 1/4 c. powdered sugar -

12. 1 1/2 c. heavy cream -

13. 1/4 c. powdered sugar -

14. 1 tbsp. cornstarch -

15. 8 oz. cream cheese, room temperature -

16. 1/2 c. powdered sugar -

17. 2 tbsp. sour cream -

18. 2 tbsp. toasted, chopped almonds -

How to cook deliciously - Blueberry Surprise

1. Stage

Preheat oven to 325° and grease bottom and sides of a 10" springform pan with butter. Line sides of pan with a 30"-by-2" strip of parchment paper.

2. Stage

In a small bowl, whisk flour, cornmeal, and salt. In bowl of a stand mixer fitted with paddle attachment (or in a large bowl using a hand mixer) on medium speed, beat butter and powdered sugar, scraping down sides of bowl, until butter pieces are no longer visible and mixture is smooth, 4 to 5 minutes.

3. Stage

Scrape sides of bowl. Reduce mixer speed to low and gradually add dry ingredients; mix just to combine. Increase mixer speed to medium and continue to mix until dry ingredients are fully incorporated, 1 to 2 minutes. (Cold butter will collect in paddle; stop and push it out with a rubber spatula.) Add almonds and mix just to combine, about 30 seconds.

4. Stage

Transfer dough to prepared pan. Working quickly so as not to melt butter in dough, press evenly into bottom of pan. Bake until edges are golden brown, about 20 minutes. Transfer pan to a wire rack and let cool.

5. Stage

In a small saucepan, whisk lemon juice, water, and cornstarch to combine. Add blueberries and powdered sugar. Cook over medium heat, stirring occasionally, until mixture is saucy but blueberries are still mostly whole, about 8 minutes.

6. Stage

Pour into a shallow heatproof container and chill in refrigerator until cold, about 30 minutes.

7. Stage

In stand mixer fitted with whisk attachment on medium speed, whip cream, powdered sugar, and cornstarch until stiff peaks form, 1 to 2 minutes. Transfer to a medium bowl.

8. Stage

In stand mixer bowl on medium speed, beat cream cheese, powdered sugar, and sour cream until combined and fluffy, about 3o seconds. Fold one-half of whipped cream into cream cheese mixture. Chill until ready to use.

9. Stage

Once crust and blueberry filling have completely cooled, spread cream cheese mixture on crust, spreading to edges. Spoon blueberry filling over cream cheese mixture. Top with remaining whipped cream; sprinkle with almonds. Wrap entire pan in plastic wrap and chill at least 4 hours before serving.

10. Stage

Make Ahead: Cake can be made 5 days ahead. Keep chilled.