Tag: blueberries

Eggless Blueberry Cheesecake Trifle … 6 layers of deliciousness

Eggless Blueberry Cheesecake Trifle… A simply delicious dessert that comes together beautifully in a few minutes. What’s not to love about berries and cream? Throw in some eggless cake and you have the most satisfying trifle ever! The flavours and colours are mood uplifting and it’s a great make ahead dessert.

That blueberry compote is honestly very simple and sooooo yum! You can make it out of fresh or frozen blueberries and it’s ready in under 10 minutes. That recipe is on my blog, one I used recently in this Eggless Blueberry Chocolate Layer Cake.

It’s really nice to have basic recipes that work well, something that you can use over and over again to create different desserts or reimagined versions of the same dessert. Is that something you do? I do that often and I honestly really enjoy it! Take for example these Tiramisu inspired desserts…

I play with different components that I know work well to create something fun and fresh. Keeps the mundane away, gives me something interesting to make, style, shoot AND gives everyone a different dessert to dig into each time! Win win!!

As for the blueberry compote, that’s another element I use often. Eggless Blueberry Chocolate Cake with blueberry cream cheese filling & frosting is one recipe where I recently used it. There are SO MANY more.

So many dessert options, so little time – 4 ingredient Nobake Blueberry Cheesecake, Blueberry Cheesecake Tart, Blueberry Dessert Box, Blueberry Biscoff Dessert Box, Eggless Layered Blueberry Cake … all these use the blueberry compote, all these are eggless and vegetarian and all these are DELICIOUS! It’s no wonder blueberries are one of my favourite berries!!

Do tag me on Instagram at Passionate About Baking or share a comment here if you make this or any other recipe from the blog. I’d love to see it!

Blueberry Desserts
Trifles
Desserts with Berries
Eggless Desserts
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Eggless Blueberry Cheesecake Trifle

What’s not to love about berries and cream? Throw in some eggless cake and you have the most satisfying trifle ever! The flavours and colours are mood uplifting. This is a great make ahead dessert.
Course Dessert
Cuisine American
Keyword baking, blueberries, cake, cheesecake, cream, dessert, eggfree, eggless, eggless baking, eggless cake, eggless layered cake, simple, sweet, trifle, vegetarian
Prep Time 15 minutes
Cook Time 45 minutes
Chill 2 hours
Total Time 3 hours
Servings 4

Ingredients

Eggless sponge

  • 105 g buttermilk
  • 25 g oil
  • 50 g castor sugar
  • Pinch turmeric {optional}
  • 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp apple cider vinegar
  • Pinch of salt
  • 75 g all purpose flour/maida

Cream cheese filling

  • 150 g cream cheese
  • 30 g icing sugar
  • 1/4 tsp vanilla extract
  • 75 g whipping cream

Blueberry compote

  • 160 g blueberry fresh/ frozen
  • 50 g demerara sugar
  • 1 tbsp cornflour
  • 3 tbsp water
  • Juice of 1/2 lime

Instructions

Eggless sponge

  • Preheat the oven to 180C. Line a 6″ square tin with parchment.
  • In a large bowl add all the ingredients and whisk until smooth. Transfer the batter to the prepared tin and bake for 25-30 minutes until light golden brown, and the tester comes out clean. Cool completely, then cut into cubes.

Blueberry compote

  • Stir everything together in a heavy bottom pan EXCEPT lime juice.
  • Simmer until the berries release colour and soften slightly, 3-4 minutes.
  • Remove the berries to a bowl. Continue to simmer the syrup for about 30 seconds until it’s thick and glossy. Keep a close eye because this happens quite quickly.
  • Take off the heat and pour the syrup back over the berries.
  • Add the lime juice, stir gently and leave to cool.

Cream cheese filling

  • In a small bowl, beat the cream cheese, icing sugar and vanilla extract until smooth. Reserve.
  • In a larger bowl, beat the whipping cream until firm, then whip in the cream cheese until smooth and fluffy.

Assemble

  • Add in a layer of cake cubes and spoon over the cheesecake cream. Top with blueberry compote and repeat.
  • Place the trifle in the fridge for a couple of hours for the flavours to mature. You can moisten the cake cubes with a simple lime sugar syrup if you like.

Video

Eggless Blueberry Chocolate Cake … a refreshing burst of flavour! SO GOOD!

Eggless Blueberry Chocolate Cake … Delicious desserts that are full of flavour and just so simple to make are what make me happiest! This layered eggless cake is one of those where chocolate lovers meet blueberry lovers, the best of both worlds really! 

Call me the lazy fast track baker, but my simple eggless sponge is what makes my baking fun! One bowl, add all the ingredients, quickly whisk them until smooth and in under 10 minutes with no fuss at all, the cakes are baking. It forms the base for SO MANY of my desserts …

These always bake up perfect as you might have noticed and inspire me to create endless desserts using this very simple, one bowl, eggless recipe as the base. Infinite possibilities as you can see, and these are only a handful. If you stop by my feed on Instagram, you’ll know what I’m talking about!

Back to blueberries and they’re a favourite ingredient in my kitchen. Easily available, quite sturdy and not very perishable, I use blueberries a LOT in desserts. That natural blue always shines. One of my favourites is that No Bake Blueberry Swirl Cheesecake you see above. You can find the recipe here. It’s a fuss free, no gelatine vegetarian dessert and it tastes amazing!

You can find most of my recipes on Instagram on my recipe handle PAB Recipes and some here on my blog. The Ombre Blueberry Cheesecake is one I shared very recently on the blog. It’s much too delicious and really simple to make. I hope you try try making it. Anything ombre gets my vote and this was so worth it!

Did I tell you that the 4 ingredient blueberry cream cheese filling and frosting in this eggless Blueberry Chocolate Cake is finger licking good? Very addictive, delicious actually, it’s light, creamy, smooth, glossy and doesn’t get too firm like a buttercream. Do make sure you use a nice full fat cream cheese to get it to the right consistency. Unlike traditional frostings, this blueberry frosting doesn’t use cups and cups of icing sugar to get it going. I used just enough to sweeten it if you know what I mean.

The blueberry compote adds a ton of flavour and moistness to this pretty as a picture Blueberry Chocolate Cake, the drips of blueberry syrup quite delightful. I have a detailed blueberry compote recipe on the blog if you like. It’s quite the perfect, simple recipe that comes together in 10 minutes.

Once the cakes are baked and the blueberry compote is ready and cool, assembling doesn’t take a lot of time. Once assembled, I like to chill the cake for a couple of hours for it to get moist and for the flavours to mature. After that, slice this addictive good, earthy Blueberry Chocolate Cake & ENJOY!

Do tag me on Instagram at Passionate About Baking or share a comment here on the blog if you make this, or any other recipe from the blog. I’d love to see it!

Blueberry Desserts
Chocolate Desserts
Layer Cakes
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Eggless Blueberry Chocolate Cake

This layered eggless cake is one of those where chocolate lovers meet blueberry lovers, the best of both worlds really! The one bowl eggless cake is as simple as the blueberry cream cheese filling & frosting. The recipe is really a cake walk!
Makes one 6" dessert cake
Course Dessert
Cuisine American
Keyword baking, blueberries, cake, chocolate, cream, dessert, eggfree, eggless, eggless baking, eggless cake, fruit, homemade, no eggs, no gelatine, one bowl, sweet, V day, vegetarian
Prep Time 30 minutes
Cook Time 30 minutes
Chill 30 minutes
Total Time 2 hours 30 minutes
Servings 6 people

Ingredients

Eggless chocolate sponge

  • 210 g buttermilk
  • 50 g oil
  • 100 g castor sugar
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • Pinch salt
  • 15 g cocoa powder
  • 50 g wholewheat flour/aata
  • 100 g all purpose flour/maida

Blueberry compote

  • 100 g blueberry frozen or fresh
  • 30 g sugar
  • 1 tsp cornflour
  • 1 tbsp water
  • Juice of /2 lime

Blueberry Cheesecake Filling

  • 200 g cream cheese full fat, chilled
  • 40 g whipping cream 30% fat, chilled
  • 50 g icing sugar
  • 1 1/4 tsp blueberry powder

Blueberry Cheesecake Frosting

  • Remaining 135g blueberry cheesecake filling from above
  • 100 g cream cheese full fat, chilled
  • 25 g icing sugar
  • 1/2 tsp blueberry powder

Instructions

Eggless Chocolate Sponge

  • Makes two 6" cakes
  • Preheat the oven to 180C. Line two 6″ tins with parchment.
  • In a large bowl, add all the ingredients and give them a good whisk until .
  • Pour the batter into the tins, about 260g per tin, and bake for 18-20 minutes, until done or the tester comes out clean. Cool completely on the rack. Trim the tops.

Blueberry compote

  • Place all the ingredients EXCEPT lime juice in a heavy bottom pan and simmer slowly until the berries begin to soften and release their juices.
  • Strain the berries out into a bowl and reserve.
  • Reduce the syrup over low heat until very thick, then add it back to the reserved berries.
  • Stir in the lime juice. Cool completely..

Blueberry Cheesecake Filling

  • In a large bowl, beat the cream cheese and icing sugar until nice and smooth. Beat in the whipping cream adding the blueberry powder ¼ tsp at a time until you reach the desired colour.

Blueberry Cheesecake Frosting

  • Turn the leftover filling into a large bowl and add the remaining ingredients for the frosting. Whip until smooth, adding more blueberry powder if required to reach the desired colour.

Assemble

  • Place a 6” sponge on a serving platter. Top with the blueberry cheesecake filling followed by the blueberry compote after straining out excess liquid if required.
  • Top with the second sponge and very gently push downwards to sandwich into place. Place it in the freezer for 30 minutes for the filling to firm up slightly.
  • Frost with the blueberry cheesecake frosting and garnish as desired.
  • Slice and serve immediately or refrigerate until required

Video

How to make the Perfect Blueberry Compote in under 10 minutes!

Perfect Blueberry Compote … the simplest and quickest way to make the most delicious and quite perfect blueberry compote every time. The recipe needs 5 ingredients, it’s ready in under 10 minutes, it works with fresh or frozen blueberries and it tastes delicious. Oh, did I say it looks beautiful and glossy too?

Few berries can give you so much instant gratification as blueberries! I love how easy they are to work with, how beautiful they look, the pop of colour they add, the rustic beauty they lend to desserts and how rewarding the end result is!

I also love how berries remind you of summer! Find more recipes on my Instagram feed.

Considered a superfood, various studies suggest that blueberries can benefit the body in many ways, including improving heart health, increasing bone strength, and lowering blood pressure. This tiny but ‘mighty’ berry is loaded with nutrients, a berry I use often now that’s it’s easily available at the local bazaar.

The pros are many. Fresh blueberries are quite hardy and keep well refrigerated for 5-7 days at least. They make for a beautiful garnish and taste really nice too both raw and cooked. They’re also easily available all year round now and thankfully aren’t very expensive. If you have a big batch of fresh bluebs on hand, wash them well, rinse and pat dry, then lay them on a tray and freeze them. Once frozen, just pop the lot into a Ziploc and you’ve got a supply of frozen blueberries!

There are a million desserts you can create with fresh and frozen blueberries, and a million ways you can use them in recipes. Salads, smoothies, sauces, over granola, in parfaits, as a compote, in cakes and cheesecakes, in muffins, on pancakes, blueberry frosting, even blueberry ganache … you name it, and you can sneak some bluebs in to make things more delicious!

Do tag me on Instagram at passionateaboutbaking if you make this, or any other recipe from the blog. I’d love to see it!

Desserts with Blueberries
Berry Based Desserts
Summer Desserts
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Perfect Blueberry Compote

How to make the Perfect Blueberry Compote in under 10 minutes! Makes 1 jar
Course Appetiser, Dessert, Drinks, Salad
Cuisine American
Prep Time 3 minutes
Cook Time 5 minutes
Total Time 8 minutes

Ingredients

Blueberry compote

  • 160 g blueberry fresh/ frozen
  • 50 g demerara sugar
  • 1 tbsp cornflour
  • 3 tbsp water
  • Juice of 1/2 lime

Instructions

Blueberry compote

  • Stir everything together in a heavy bottom pan EXCEPT lime juice.
  • Simmer until the berries release colour and soften slightly, 3-4 minutes.
  • Remove the berries to a bowl. Continue to simmer the syrup for about 30 seconds until it’s thick and glossy. Keep a close eye because this happens quite quickly.
  • Take off the heat and pour the syrup back over the berries.
  • Add the lime juice, then stir gently and cool.

Looking for the simplest no bake Blueberry Cheesecake? I got you covered!!

4 ingredient Blueberry Cheesecake … smooth, indulgent and rich, this might be the simplest one bowl, no bake blueberry cheesecake you’ll ever make. This one bowl recipe is honestly as fuss free and easy as cheesecake will ever get! It packs a sweet bit, a little going a long way…

I always have blueberries in the freezer and yesterday a friend got me some fresh blueberries. I also had a jar of dried blueberry powder on hand, so I guess this delicious little blueberry cheesecake was destined to be made. It’s as simple as cheesecake can get with no gelatine, no agar agar, & importantly, NO FUSS!

Inspired by my recent 4 ingredient mango cheesecake {recipe video/reel on Instagram}, I’m happy to say this blueberry version turned out fabulous! The icing on the cake was literally the blueberry chocolate ganache. It made the cheesecake look pretty and taste pretty special too!

Blue is one of my favourite colours and I love the way it show up everywhere. Berries are one of my favourite ingredients to use in dessert, so basically this was my kind of dessert!

I absolutely love all the hues of blueberry on this 4 ingredient Blueberry Cheesecake, the colours really catch the eye! The gentle, calming light purple of the cheesecake, the bright deep purple ganache, then a handful of fresh blueberries to top… such fun! It’s all natural colour … frozen blueberries, blueberry powder and fresh blueberries of course!

Eggless Desserts
Desserts with Fruit
Blueberry Desserts

Do tag me on Instagram at Passionate About Baking if you make this, or any other recipe from the blog. I’d love to see it!

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4 ingredient Blueberry Cheesecake {No bake}

Smooth, indulgent and rich, this might be the simplest one bowl, no bake blueberry cheesecake you'll ever make. It's as fuss free as cheesecake will ever get!
Makes one 4" cheesecake
Course Dessert
Cuisine American, British
Keyword blueberries, cheesecake, chocolate, eggfree, eggless, eggless cake, fruit, no bake, no gelatine, one bowl, simple, summer dessert, sweet, vegetarian
Prep Time 30 minutes
Setting & defrosting 10 hours
Total Time 10 hours 30 minutes
Servings 2 people

Ingredients

Biscuit base

  • 50 g Digestive biscuits
  • 15 g clarified butter/ghee room temperature

Blueberry cheesecake filling

  • 125 g white chocolate melted
  • 150 g cream cheese softened, whisked smooth
  • 35 g cream 30% fat
  • 35 g blueberry compote {recipe below}

Blueberry compote

  • 50 g frozen blueberries
  • 15 g sugar
  • 1/2 tsp cornflour
  • 1 tsp water
  • 1/2 tsp lime juice

Blueberry white chocolate ganache

  • 30 g white couverture chocolate pellets
  • 20 g cream 25% fat
  • 1/4 tsp blueberry powder

Instructions

Biscuit base

  • Run the biscuits in a blender to fine crumbs. Add the clarified butter / ghee and process briefly to mix. Turn into a 4″ foil lined dessert ring, flatten into a base and freeze until firm.

Blueberry cheesecake filling

  • Add all ingredients to a bowl and using an electric blender, whisk until smooth.

Assemble

  • Demold the biscuit base, secure an acetate sheet around the frozen biscuit base and pour/spoon in the filling.
  • Set it in the freezer for 4-6 hours until firm, peel off the acetate sheet and leave the cheesecake to set in the fridge overnight. I always cover it with a large glass bowl.
  • Top the cheesecake with the blueberry white chocolate ganache and garnish with fresh blueberries, mint etc.

Blueberry compote

  • Whisk all the ingredients until smooth and simmer over very low heat for 4-5 minutes stirring constantly until glossy and slightly thick. Cool, blend and strain.

Blueberry white chocolate ganache

  • Place the chocolate and cream in a microwave safe bowl and heat for 15 seconds, stir and repeat as required.
  • Whisk in the blueberry powder a little at a time until you get the desired colour.

Video

Blueberry Cheesecake Tart – desserts that spell happiness!

Blueberry Cheesecake Tart … a delicious dessert that has a few of my favourite things – berries, cheesecake, tart! Tarts are easily the most underrated desserts, also quite easily the easiest desserts to make. There’s so much you can do with them, so many flavours and elements you can put together. and this tart’s no different.

It has a few of my favourite things – a quick, no bake biscuit base, a berry compote which adds deep flavour and colour, then a smooth vanilla bean cheesecake filling that covers the compote lusciously. That’s really all there is you need to do. Leave the tart to set and you have dessert!

https://passionateaboutbaking.com/foodpicturesPAB/2022/10/Blueberry-Cheesecake-Tart.mp4

Use any fruit filling you like – all berries are good here, an apple compote with fall spices will also taste wonderful, maybe salted caramel, perhaps a peanut butter layer. Let your imagination loose and make a tart of your dreams!

If you struggle to get a neat tart shell, then I have you covered. I have made tarts forever, and each time I learn something new. Head to the bottom of the post for a tart shell FAQ. Fell free to ask if you have any questions!

More BLUEBERRY recipes to inspire you! More TART recipes & EGGLESS DESSERT ideas

Do tag me on Instagram at passionateaboutbaking if you make this, or any other recipe from the blog. I’d love to see it! Thank you for stopping by!

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Blueberry Cheesecake Tart

Here's a delicious dessert that has a few of my favourite things – berries, cheesecake, tart! Use any fruit filling you like – all berries are good here, an apple compote with fall spices will also taste wonderful, maybe salted caramel, perhaps a peanut butter layer. Let your imagination loose and make a tart of your dreams!
Makes one 8" tart
Course Dessert
Cuisine American
Keyword cheesecake, cream, dessert, eggless, fruit, homemade, no bake, one bowl, simple, summer dessert, tart, vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
6 hours
Servings 6

Ingredients

Tart base

  • 150 g digestive biscuits
  • 40 g clarified butter/ghee melted, cooled

Blueberry Compote

  • 225 g fresh/frozen blueberries
  • 50-65 g granulated sugar
  • Juice of 1 lime
  • 1 1/2 tbsp cornflour stirred into 2 tbsp water

Vanilla bean cheesecake filling

  • 225 g Amul Fresh cream / 25% fat cream
  • 2 tsp agar agar
  • 30 g sugar {to taste}
  • 100 g white chocolate chopped
  • 1/2 vanilla bean scraped {or vanilla extract}
  • 200 g cream cheese whisked, smooth

Instructions

Tart base 8”

  • Place the biscuits in a processor and blend to a fine meal. Stir in the melted clarified butter/ghee. {If the weather is cool, you might need 5-10g more melted ghee}.
  • Work up the sides of an 8" loose bottom tart tin firmly, then press firmly to make the base. {See FAQ below}
  • Place the tin in the freezer for an hour while you make the filling. Once the base is chilled and firm, gently loosen the edges of the chilled tart shell and return to the tin and leave in the freezer.

Blueberry Compote

  • Place all the ingredients in a heavy bottom pan and simmer slowly until the berries begin to soften and release their juices and the compote thickens.

Vanilla bean cheesecake filling

  • Place the cream, sugar and agar agar in a saucepan and whisk until smooth. Simmer over low heat for 2-3 minutes stirring often to activate the agar agar.
  • Pour this over the white chocolate and leave to stand until the chocolate melts, then stir in the scraped vanilla bean. Strain.
  • Whisk in the cream cheese just before you need to pour the filling. Taste and adjust sweetness as desired.

Assemble See video

  • Pour the blueberry compote over the chilled biscuit base and place in the freezer for 15-20 minutes. Reserve a tbsp for the top if you like.
  • Pour the cheesecake filling over the compote and place the tart in the freezer for an hour, then place in the fridge for about 6 hours or overnight {still in the tart tin}.
  • Demold, top with the reserved compote, fresh herbs, edible flowers etc.
  1. Can I use gelatin instead?

    Yes you could. Usually, agar agar and gelatin are equally substituted, for eg 1tsp agar agar powder = 1 tsp gelatin powder.
    Please use it as per instructions as gelatin needs to be bloomed, not cooked.

  2. Why didn’t my tart set?

    It could be any of the following reasons.
    1. Brand of agar agar
    2. Incorrect measurement of agar agar.
    3. The mixture not simmered/heated/cooked enough to reach 79C to activate the agar agar.
    4. The tart was not left for long enough in the fridge.

    Pro Tip: Make a small portion of the filling and test the set in advance. Different brands might have slightly different setting properties. I use the one from Urban Platter mostly.

  3. How do I get a clean tart shell?

    1. Use a loose bottom good quality tart shell. Here’s the TART TIN I use. It’s available on Amazon.in.
    2. Line the base with a circle of parchment. This is optional but I find it useful.
    3. Begin by building the sides first, nice and neat and firmly built to the top. Use your fingers or a spoon. Once the sides are built, make sure they are parallel to the edges, scrape off any extra to the bottom so you get a straight, flat wall right around. Once this is done, firmly push the remaining crumbs to form the base, then neaten up the edges where the base meets the walls.
    4. Once done, place the whole tin in the freezer for about an hour until it is frozen, then gently push the base up, applying equal pressure all around to loosen the biscuit shell. Once loose, return to the tin and leave in the freezer until required.
    5. Always be gentle when handling the biscuit base since it isn’t baked. Once the filling has set, the tart isn’t that fragile.

    Tip: Please don’t remove the biscuit base from the tin before filling it. If you do, the tart will collapse with the pressure from the yet to set filling.

Blueberry Frangipane Wholegrain Tray Bake, the galette that became a tray bake!

“I’ll be back before you can say Blueberry pie.”
Bruce Willis {Pulp Fiction}

Blueberry Frangipane Wholegrain Tray Bake, a tray that happened just because the galette failed. A friend recently got me some blueberries and they were a source  of constant inspiration. The pretty little deep blue berries had me fascinated. All day long I thought of how best to use them. Muffins, galettes, cheesecake, trifle, ice cream and so much more. Finally settled for a wholewheat galette!

What I ended up with was obviously far from it. While I was really pleased with the galette when it went into the oven, ten minutes later, I stared at a virtual meltdown. Disaster had struck. Like the rivers of Babylon, how the dough spread. The pastry spread to make a base, while everything else merrily leveled above it. Heartbroken, I left the disaster to bake, slamming the oven door shut in horror.I let it be for quite a bit, sitting to cool in the oven because I was heartbroken. Nothing much I could do I figured, and set out to make a trifle. Upcycle as Ruchira had cleverly suggested at my overbaked batch of Wholegrain Butterscotch Blondies. It made the most fab ‘Upcycled‘ Butterscotch Blondie Pudding not so long ago. Clearly the more often I bake, the higher the chances of upcycling! Yet one look at the now settled tray seemed to suggest that all wasn’t lost. I stamped out shapes to salvage a few decent round cut outs while happy hungry mouths nibbled the left over edges away. No chance for trifles!! Turned out pretty delicious, and hence the Blueberry Frangipane Wholegrain Tray Bake was born. I’ve scaled the ingredients to match the tray bake, just the base has been reduced, while the rest remains pretty much the same. I did a test run with strawberries yesterday and that came out just as good too!

Recipe: Blueberry Frangipane Wholegrain Tray Bake

Summary: Moist, full of wholesome almond and fruit flavour, here’s a tray bake that you might enjoy. The Blueberry Frangipane Wholegrain Tray Bake is a quick and fuss free bake for times when berries are in plenty. Makes one 8″ X 8″ tray.

Prep Time: 15 minutes
Total Time: 45 minutes
Ingredients:

  • Wholewheat biscuit base
  • 110g wholewheat flour
  • 60g unsalted butter, chilled, chopped
  • 15g brown sugar
  • Pinch salt
  • 10ml apple cider vinegar
  • 40-50ml water
  • Frangipane
  • 75g butter
  • 75g brown sugar
  • 75g almond meal
  • 2 eggs
  • 1/2 tsp almond extract
  • 1 vanilla bean scraped
  • 150g Blueberries {or strawberries, cherries, peaches etc}
  • Almond flakes for garnishing

Method:

  1. Wholewheat biscuit base
  2. Place wholewheat flour, butter, brown sugar and salt in bowl of food processor and process briefly until you have a coarse mix. The butter should be pea sized.
  3. Add the vinegar and process briefly, then gently pour in enough water until it just about begins to come together when you pinch it between your fingertips. Don’t over work, else the pastry will become tough.
  4. Line the base of an 8″ X 8″ baking tin {or 7″ X 11″} with parchment paper. Lightly grease sides.
  5. Press the biscuit it evenly to line the bottom.
  6. Chill for 20 minutes while you preheat the oven, and make the frangipane.
  7. Frangipane
  8. Place butter, almond meal and brown sugar in same bowl of food processor and blend to mix.
  9. Add remaining ingredients and briefly process to mix. { Can be stirred together in a big bowl too.}
  10. Assemble
  11. Preheat the oven to 180C.
  12. Spread the frangipane over the chilled biscuit base, and scatter the blueberries over.
  13. Bake for 30-35 minutes, until the frangipane feels set.
  14. Allow to cool for 30 minutes, then cut into squares or bars.
  15. Serve with unsweetened cream and extra berries if desired.

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