Blueberry Lemon Shortbread Tart with Cream Cheese and Whipped Cream Recipe

Introduction

Blueberry Surprise is a delightful dessert featuring a buttery shortbread crust, a luscious blueberry filling, and a creamy whipped topping. This treat combines tangy lemon, fresh blueberries, and crunchy almonds for a perfect balance of flavors and textures. It’s a showstopper that’s easier to make than it looks.

Ingredients

• 6 oz. cold butter, cut into 1″ pieces, plus more for pan
• 1 cup all-purpose flour
• 1/3 cup cornmeal
• 1 tsp. kosher salt
• 2/3 cup powdered sugar
• 1/4 cup toasted, chopped almonds
• 1/2 cup fresh lemon juice
• 1/4 cup water
• 2 tbsp. cornstarch
• 1 lb. fresh or frozen blueberries, thawed
• 1/4 cup powdered sugar
• 1 1/2 cups heavy cream
• 1 tbsp. cornstarch
• 8 oz. cream cheese, room temperature
• 1/2 cup powdered sugar
• 2 tbsp. sour cream
• 2 tbsp. toasted, chopped almonds

Instructions

1. Step 1: Preheat the oven to 325°F and grease the bottom and sides of a 10″ springform pan with butter. Line the sides of the pan with a 30″-by-2″ strip of parchment paper.
2. Step 2: In a small bowl, whisk together the flour, cornmeal, and salt. In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), beat the butter and powdered sugar on medium speed until smooth and no visible butter pieces remain, about 4 to 5 minutes. Scrape down the sides of the bowl.
3. Step 3: Reduce mixer speed to low and gradually add the dry ingredients until just combined. Increase speed to medium and mix until fully incorporated, 1 to 2 minutes. If cold butter collects on the paddle, stop and push it out with a spatula. Add the toasted almonds and mix briefly to combine.
4. Step 4: Transfer the dough to the prepared pan and press evenly into the bottom without melting the butter. Bake until the edges are golden brown, about 20 minutes. Let cool on a wire rack.
5. Step 5: For the blueberry filling, whisk lemon juice, water, and cornstarch in a small saucepan. Add blueberries and powdered sugar. Cook over medium heat, stirring occasionally, until the sauce thickens but blueberries remain mostly whole, about 8 minutes. Transfer to a shallow heatproof container and chill for 30 minutes.
6. Step 6: To make the whipped cream, whip heavy cream, powdered sugar, and cornstarch on medium speed until stiff peaks form, 1 to 2 minutes. Transfer to a medium bowl.
7. Step 7: In another bowl, beat cream cheese, powdered sugar, and sour cream on medium speed until combined and fluffy, about 30 seconds. Fold half of the whipped cream into the cream cheese mixture. Chill until ready to assemble.
8. Step 8: Once the crust and blueberry filling are fully cooled, spread the cream cheese mixture evenly over the crust. Spoon the blueberry filling on top, then spread the remaining whipped cream over the berries. Sprinkle with the remaining toasted almonds.
9. Step 9: Wrap the assembled cake tightly in plastic wrap and refrigerate for at least 4 hours before serving.

Tips & Variations

• Use frozen blueberries if fresh aren’t in season; just thaw them fully before cooking.
• For added flavor, try incorporating a teaspoon of vanilla extract into the cream cheese mixture.
• Substitute toasted pecans or walnuts for almonds to change up the crunch.
• Make the dessert a day ahead to allow flavors to meld beautifully.

Storage

Store the Blueberry Surprise covered in the refrigerator for up to 5 days. Keep it chilled until ready to serve for the best texture. Reheat is not recommended; enjoy it cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well. Thaw them completely and drain any excess liquid before cooking to avoid a watery filling.

Can this dessert be made in advance?

Absolutely! In fact, making it up to 5 days ahead allows the flavors to develop. Just keep it wrapped and refrigerated until serving.

Blueberry Lemon Shortbread Tart with Cream Cheese and Whipped Cream Recipe

Pin Recipe

Print Recipe

★★★★★

5 from 123 reviews

Blueberry Surprise is a luscious layered dessert featuring a buttery shortbread crust topped with a tangy blueberry filling, a smooth cream cheese layer, and fluffy whipped cream, finished with toasted almonds for a delightful crunch. This elegant treat is perfect for special occasions or a decadent everyday indulgence.

• Author: Elena
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 5 hours 55 minutes
• Yield: 10 to 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Shortbread Crust

• 6 oz. cold butter, cut into 1” pieces, plus more for pan
• 1 cup all-purpose flour
• 1/3 cup cornmeal
• 1 tsp. kosher salt
• 2/3 cup powdered sugar
• 1/4 cup toasted, chopped almonds

Blueberry Filling

• 1/2 cup fresh lemon juice
• 1/4 cup water
• 2 tbsp. cornstarch
• 1 lb. fresh or frozen blueberries, thawed
• 1/4 cup powdered sugar

Whipped Cream Topping

• 1 1/2 cups heavy cream
• 1/4 cup powdered sugar
• 1 tbsp. cornstarch

Cream Cheese Filling

• 8 oz. cream cheese, room temperature
• 1/2 cup powdered sugar
• 2 tbsp. sour cream
• 2 tbsp. toasted, chopped almonds

Instructions

1. Make The Shortbread Crust: Preheat the oven to 325°F and grease the bottom and sides of a 10″ springform pan with butter. Line the sides of the pan with a 30″-by-2″ strip of parchment paper. In a small bowl, whisk together flour, cornmeal, and kosher salt. In the bowl of a stand mixer fitted with the paddle attachment or using a hand mixer, beat the cold butter and powdered sugar on medium speed for 4 to 5 minutes until smooth and no visible butter pieces remain. Scrape down the sides of the bowl, reduce speed to low, and add the dry ingredients gradually. Then increase speed back to medium and mix for 1 to 2 minutes until fully incorporated. Add the toasted almonds and mix just to combine. Transfer the dough to the prepared pan and press evenly into the bottom, working quickly to avoid melting the butter. Bake for about 20 minutes or until the edges are golden brown. Remove from oven and cool completely on a wire rack.
2. Make The Blueberry Filling: In a small saucepan, whisk together lemon juice, water, and cornstarch until smooth. Add the thawed blueberries and powdered sugar, and cook over medium heat. Stir occasionally until the mixture becomes saucy but the blueberries mostly remain whole, about 8 minutes. Pour the filling into a shallow heatproof container and chill in the refrigerator until cold, about 30 minutes.
3. Make The Whipped Cream Topping: Using a stand mixer fitted with the whisk attachment, whip the heavy cream, powdered sugar, and cornstarch on medium speed until stiff peaks form, about 1 to 2 minutes. Transfer the whipped cream to a medium bowl and set aside.
4. Make The Cream Cheese Filling and Assemble: In the stand mixer bowl, beat the cream cheese, powdered sugar, and sour cream on medium speed for about 30 seconds until fluffy and combined. Gently fold in half of the whipped cream into the cream cheese mixture. Chill this mixture until ready to use. Once the crust and blueberry filling are completely cool, spread the cream cheese mixture evenly over the shortbread crust. Spoon the chilled blueberry filling over the cream cheese layer, then spread the remaining whipped cream on top. Sprinkle the toasted chopped almonds over the whipped cream. Wrap the entire pan in plastic wrap and chill for at least 4 hours before serving to allow flavors to meld.
5. Make Ahead: This cake can be made up to 5 days ahead and should be kept chilled until serving.

Notes

• Use fresh or fully thawed frozen blueberries for best texture and flavor.
• Make sure butter is cold for the shortbread crust to ensure a crumbly texture.
• Press dough evenly to ensure even baking and crust thickness.
• Chilling times are essential for the filling to set properly before assembling.
• To toast almonds, spread chopped almonds on a baking sheet and bake at 350°F for 5-7 minutes or until golden and fragrant, stirring once.
• Wrap the dessert tightly in plastic wrap to prevent it from drying out while chilling.
• Can be stored in the refrigerator for up to 5 days.

Keywords: blueberry dessert, shortbread crust, cream cheese filling, whipped cream topping, blueberry filling, lemon blueberry dessert, layered cake