Blueberry Almond Cream – a delicious recipe with blueberries, brown sugar, cream cheese, eggs, almonds, natural fine sugar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Butter a round 10 inch removeable bottom 2 inch deep flan dish and sprinkle the blueberries over the bottom and top with the light brown sugar. Soften the marzipan in the microwave and then beat in the cream cheese until well combined. Add the eggs and beat again until smooth and then pour over the blueberries and this can then be chilled until needed. Before serving bake at 400F for 20-25 minutes until set and lightly browned. Top with candied almonds which are almonds sauteed over high heat in a small non stick pan sprinkled with 1/3 cup fine sugar and heated until the sugar melts and coats the almonds and they are lightly browned. Remove the sides of the pan and serve warm with ice cream or cream.
627
kcal
Calories
40
g
Fat
53
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 12 oz fresh blueberries, 2 oz packed light brown sugar, 6 oz marzipan, 6 oz cream cheese, and more.
Yes, Blueberry Almond Cream falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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