Paul and Jayn Parenti (A Fare to Remember, Fayetteville, Arkansas)
Serves 12
Nestled within the Ozark National Forrest, Fayetteville—as well as most of northwestern Arkansas—is beautiful. We have an abundance of fresh blueberry and grape orchards. Being very close to the Oklahoma, Missouri, and Kansas boarders, northwestern Arkansas also has an interesting fusion of many different culinary backgrounds.
1 cup all-purpose flour
½ cup unsalted butter
⅓ cup sugar
½ teaspoon almond (or pure vanilla) extract
½ cup sugar
16 ounces cream cheese, room temperature
2 large eggs
1 teaspoon almond (or pure vanilla) extract
2½ cups fresh blueberries (divided, saving ½ cup for garnish)
⅓ cup sugar
½ teaspoon cinnamon
½ teaspoon nutmeg, freshly ground
¼ teaspoon cardamom
¼ cup almonds, sliced
½ pint heavy cream, whipped (optional) (see Baking Tips on whipped cream, this page)
Preheat an oven to 375°F. Combine all the crust ingredients in a mixing bowl, and beat on medium speed. Scrape down the sides until the dough is soft and can be formed into a ball. Press into the bottom of your 10-inch spring-form pan.
In a separate mixing bowl, beat sugar and cream cheese until smooth. Add eggs one at a time, scraping the bowl often, until very smooth. Add extract until just incorporated. Spread the filling over the unbaked crust.
Place blueberries in a large bowl and lightly spray with baking spray. Combine sugar, cinnamon, nutmeg, and cardamom, and sprinkle over the berries. Gently toss until the berries are nicely coated with the sugar mixture, but still firm.
Bake for 35 minutes, sprinkle with almonds, and continue baking for another 15 to 20 minutes until the filling is set. Cool, keep in a refrigerator, and serve cold. This can be served with a dollop of whipped cream and a few fresh blueberries for garnish.