1 cup all-purpose flour
1/2 cup whole almonds, finely chopped
1/2 cup granulated sugar
1-1/2 teaspoon baking powder
1/4 cup butter, softened
1 large egg
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
3 cups blueberries, fresh or frozen
Preheat oven to 350 degrees F. In a large bowl, combine flour, chopped almonds, 1/4 cup of the sugar and the baking powder. Cut in butter until mixture is crumbly. In a separate bowl, beat togheter egg, vanilla and almond extracts. Drizzle egg mixture over flour mixture and mix until crumbly. Press mixture evenly over bottom of an 11" x 1-1'2" deep springform pan. Bake 8-10 minutes or until surface is no longer shiny. Remove from oven and let cool.
Spoon 3 cups of blueberries evenly over base; sprinkle blueberries with reserved 1/4 cup sugar.
8 ounces cream cheese (20% butter fat)
2 cups sour cream (14% butter fat)
3/4 cup granulated sugar
2 large eggs
1 tablespoons lemon juice
In a bowl or food processor, combine cream cheese, sour cream, 3/4 cup sugar, eggs and lemon juice; process until smooth. Pour cream cheese mixture over berries. Bake in preheated 350-degree oven 1 hour to 1-1/4 hours or until center of cake is barely firm to the touch. Remove cake from oven and immediately run a knife around the inside of the rim to loosen cake; let cool on a rack. Cover and refrigerate for 8 hours.
1 cup blueberries, fresh or frozen
1/4 cup granulated sugar
2 tablespoons lemon juice
Puree 1 cup blueberries. In a small saucepan, combine blueberry puree and sugar. Cook over medium heat just long enough to dissolve sugar. Let cool; stir in lemon juice.