Blueberry Bonanza Recipes

Steps:

• Line a 9-by-13-inch baking dish with foil, allowing a 2-inch overhang. Coat with cooking spray. Set aside.
• Process almonds in a food processor until finely ground. Add flour, sugar, baking powder, and salt; pulse to combine. Add butter; process until mixture resembles coarse meal.
• Lightly beat egg, egg yolk, and vanilla in a small bowl. With processor running, add egg mixture; process just until clumps form. Pat dough into bottom of dish; refrigerate until firm and cold, about 30 minutes.
• Preheat oven to 350 degrees. Prick dough all over with a fork. Bake until edges are golden, about 25 minutes. Let cool on a wire rack.
• Spread jam over crust; top with granola. Bake until jam is bubbling and granola topping is browned, about 30 minutes. Let cool on wire rack. Lift out, and cut into 2-inch squares.

Steps:

• To make crust: Mix ingredients together and pat lightly into a 9x13 pan and bake at 325 for 10 minutes.
• To make cheese layer: Mix ingredients together and spread over crust.
• Bake at 325 for 20 mins.
• To make blueberry layer: Combine blueberries,sugar,water,and lemon juice in a saucepan and bring to a boil.
• Dissolve cornstartch in the cold water and add to blueberry mixture,stir until thickened and pour over baked cheese layer,cool completely.
• To make topping: Whip cream with sugar and spread on top of blueberry layer.
• Sprinkle with crushed digestive biscuit crumbs and refrigerate until serving time.
• ****NOTE:IF YOU MAKE THE NIGHT BEFORE,DON'T WHIP THE CREAM UNTIL SERVING TIME.