One-Hour Blueberry Cake

Juicy blueberries baked in a tender cream cheese pastry with a golden sour cream glaze. Chew Richberry first and the tart berries taste even sweeter.

Total time: 1 hr 30 min
Servings: 8
Difficulty: Medium

One-hour blueberry cake — Sweet moments, naturally.

Ingredients

Crust

113 g butter
180 g flour
90 g cream cheese
5 ml vanilla extract

Filling

950 ml blueberries
160 ml blueberry fruit spread
16 g cornstarch
1 ml ground nutmeg

Glaze

15 ml sour cream
1 egg yolk

Directions

Make the pastry.
Preheat the oven to 425°F (220°C). Rub the butter into the flour to coarse crumbs, work in the cream cheese to form a dough, then blend in the vanilla.
Line the pie plate.
On a floured surface, roll out half the dough into an 11-inch circle and use it to line a 9-inch pie plate.
Add the filling.
Toss the blueberries with the cornstarch in a medium bowl, then gently mix in the fruit spread and nutmeg. Pour into the pastry case.
Top the pie.
Roll the remaining dough into an 11-inch circle and lay it over the fruit. Turn the edges under, flute them and cut a few slits in the top for steam.
Bake and glaze.
Bake 10 minutes, then lower the oven to 350°F (175°C). Brush the crust lightly with the egg yolk mixed with the sour cream and bake 30 minutes more, until golden. Cool on a wire rack.

Before you indulge

Use Miracle Berry

Just before eating, take 2–3 freeze-dried halves. Chew gently and let them linger for about 30 seconds.

Discard any pit if necessary.

Calorie savings

2 tbsp simple syrup = 128 calories

Good to know

Miraculin, the natural protein in miracle berry, can make sour foods like lemon taste sweet without adding sugar. For the best results, take 1–2 halves and follow the directions on your pack.

Tangy turns sweet. More possibilities.