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1
Position the oven racks so that they are evenly spaced and one rack is in the center.
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2
Preheat the oven to convection bake at 325F.
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3
Lightly grease the bottom and sides of a 10-inch springform pan and dust with flour.
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4
Stir the flour and 3/4 cup of the sugar together in a large bowl.
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5
With a pastry blender or a fork, cut in the butter until the mixture resembles coarse crumbs.
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6
Reserve 1 cup of the mixture.
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7
Add the baking powder, salt, sour cream, 1 egg, and the almond extract to the remaining flour mixture.
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8
Mix until a stiff dough forms.
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9
Press the dough over the bottom and 2 inches up the sides of the pan; it will be about 1/4 inch thick on the sides.
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10
With an electric mixer, beat the cream cheese, the remaining 1/4 cup sugar, and the remaining egg in a small bowl until well blended.
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11
Pour the mixture over the dough in the pan and spread evenly.
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12
Arrange the blueberries over the top.
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13
Mix the almonds with the reserved crumb mixture and sprinkle over the blueberries.
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14
Bake in the center of the oven for 35 to 45 minutes or until the filling is set and the crust is golden brown.
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15
Cool for 15 minutes, remove the sides of the pan, and finish cooling on a wire rack and transfer to a serving plate.
