Description
Blueberry Surprise is a layered dessert that combines a golden almond-cornmeal crust, a tangy blueberry compote, and a fluffy cream cheese mousse—all topped with whipped cream and toasted almonds. This elegant yet comforting dessert is ideal for gatherings or a special weekend treat.
Ingredients
Scale
- For the Crust:
- 6 oz. cold butter, cut into 1” pieces, plus more for the pan
- 1 cup all-purpose flour
- 1/3 cup cornmeal
- 1 tsp. kosher salt
- 2/3 cup powdered sugar
- 1/4 cup toasted, chopped almonds
- For the Blueberry Filling:
- 1/2 cup fresh lemon juice
- 1/4 cup water
- 2 Tbsp. cornstarch
- 1 lb. fresh or frozen blueberries, thawed
- 1/4 cup powdered sugar
- For the Cream Cheese Layer:
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
- 1 Tbsp. cornstarch
- 8 oz. cream cheese, room temperature
- 1/2 cup powdered sugar
- 2 Tbsp. sour cream
- 2 Tbsp. toasted, chopped almonds
Instructions
- Preheat oven to 325°F (163°C). Grease a 10-inch springform pan and line the sides with parchment paper.
- In a small bowl, whisk together flour, cornmeal, and salt. In a mixer, beat cold butter and powdered sugar until smooth. Slowly mix in dry ingredients and almonds. Press dough into the pan and bake for 20 minutes or until golden. Cool on a wire rack.
- In a saucepan, combine lemon juice, water, and cornstarch. Whisk until smooth. Add blueberries and powdered sugar. Cook over medium heat for 8 minutes until thickened. Chill in the refrigerator.
- In a stand mixer, whip heavy cream, 1/4 cup powdered sugar, and cornstarch until stiff peaks form. Set aside. In the same bowl, beat cream cheese, 1/2 cup powdered sugar, and sour cream until fluffy. Gently fold in half the whipped cream.
- Spread cream cheese mixture over cooled crust. Spoon blueberry filling on top. Spread remaining whipped cream over the filling. Sprinkle with chopped almonds.
- Cover with plastic wrap and refrigerate for at least 4 hours before serving.
Notes
- Use gluten-free flour and almond flour in place of all-purpose flour and cornmeal for a gluten-free option.
- Replace dairy ingredients with coconut cream and vegan cream cheese for a dairy-free version.
- Raspberries or strawberries can be used in place of blueberries for variety.
- Chill overnight for best texture and flavor.
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 20g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
Keywords: blueberry dessert, layered dessert, cream cheese mousse, blueberry compote, almond crust, summer dessert