You can call this recipe a “Blueberry Delight,” “Blueberry Bliss,” “Blueberry Yum-Yum,” or “Blueberry Dream,” but just be sure you put making this recipe on your to-do list soon! If you love blueberries, you are going to LOVE this Dessert! With it’s sweet and salty crust and creamy, cream cheese filling covered with a fresh blueberry topping, you just can’t go wrong! No one will ever know that it is Grain-Free & Low-Carb!
Happy Father’s Day Daddy! Father’s Day is a very difficult holiday for me, one of sadness but also of contentment and joy. Twelve years ago my daddy passed from this earth but received his complete healing. When I was 21, the greatest man I ever knew had a stroke and died within the week. I never really got to say good bye, but God allowed certain events to take place the weekend prior that to this day give me peace that he is in a better place. Even though I knew he was not suffering any more, I was still heart broken. It was like a nightmare, only when I would wake up, he still was not here. I often asked God why He took my dad so soon but I never doubted Him. Over the years my Dad was with me, God used Daddy to show me true love, to show me how to be a good parent, and how to work hard and help others. He left a legacy of love and for that I am so grateful! I feel so blessed to have had 21 wonderful years with such a loving and caring man. Even though he is no longer here with me, I know one day I will see him again. ‘Tis better to have loved and lost than never to have loved at all” has never been so true! I look forward to telling my boys about how wonderful their granddaddy was, and I am inspired daily to be a better and loving parent because of my Dad. It is no coincidence that I married someone a lot like my father. I am blessed beyond measure that my children have a wonderful father just like I did. Take time this Father’s Day to spend time with the important people in your life, whether it be your Dad or a special friend. Make them their favorite food and just enjoy spending time with them. Make memories that will last a lifetime.
Happy Father’s Day to all of the dad’s out there and to every man who has played the role of a father figure in a child’s or even an adult’s life, this recipe is for you!
This recipe is just as dreamy and delicious as it looks! This is a variation of two other recipes from the blog, my Southern Strawberry Delight and my Strawberry “Pretzel” Salad, both which have been a BIG hit! I decided on a blueberry dessert this year since it’s blueberry season and my in-laws just gave me 4 gallons of fresh blueberries from their bushes! Seriously, the best blueberries I have ever eaten! My mother-in-law made a similar recipe last year using a graham cracker crust, Cool Whip and blueberry pie filling but I thought I would make it a bit healthier and bring it for Father’s Day since my father-in-law really loves this type of dessert! I know this recipe will be a big hit!
This recipe is delicious as listed but can be modified to fit your specific dietary needs and goals. Here are a few modifications that I KNOW will work. If you modify it in any other way, please let me know in the comments below.
- Sweetener: Use any sweetener you choose. Be sure to check out THIS post about why I use stevia and VERY small amounts of either raw honey or organic coconut sugar in recipes. As always, taste EVERY layer for sweetness and adjust the sweetness to your liking.
- Fruit: I used fresh blueberries but feel free to use any berry you like, fresh or frozen. Cherries, raspberries or strawberries would all be delicious.
- Nut-Free: For nut-free, substitute ground raw sunflower seeds in the place of the almond flour in the pie crust. Also use raw sunflower seeds in the place of the chopped nuts.
- Dairy-Free: I have not make this recipe dairy-free.
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- 1/2 lb. blueberries (fresh or frozen)
- 1/4 tsp. vanilla extract
- Sweetener of choice to taste*
- 1-1/2 tsp. arrowroot powder
- 1/4 cup water
*I used 1/8 tsp. Trader Joe's Stevia and 1/2 tbsp. raw honey. The amount of sweetener needed will depend on the sweetness of your blueberries.
- 1 cup almond flour
- 1 cup chopped pecans
- 1/4 tsp. salt (add extra salt if you really like a salty crust)
- 1/8 teaspoon Trader Joe's Organic Stevia or sweetener of choice, to taste
- 4 tbsp. salted butter, melted
Cream Cheese Layer
- 8 oz. cream cheese, at room temperature
- 1 cup heavy whipping cream
- 1/2 tsp. pure vanilla extract
- 1/4 tsp. Trader Joe's Organic Stevia or sweetener of choice, to taste
- 2 tsp. raw honey, optional
Add the blueberries to a small sauce pan. Using a potato masher, mash the blueberries just a few times to release some of their juices. Cover and cook the blueberries on medium-low heat for approximately 8-10 minutes or until blueberries have burst.
While berries are cooking, add the arrowroot powder to the water and stir. Set aside.
Once the blueberries have burst and released their juices, remove the lid and lower the heat to low. Stir in sweetener and vanilla then add the arrowroot and water. Stir the blueberry mixture until it starts to thicken (about 1 minute) and then turn off the heat. Taste for sweetness and adjust if needed. Pour into a bowl and refrigerate until completely cooled, about 2 hours or overnight.
Preheat oven to 350 degrees F. In a medium bowl, blend almond flour, pecans, salt and stevia. Stir in melted butter. Taste for sweetness and saltiness and adjust if needed. Press into the bottom of an 8 inch round casserole dish or cake pan.
Bake for 20 minutes or until crust is slightly brown but not burned. Allow to cool completely. While cooling, prepare the Cream Cheese Layer.
Cream Cheese Layer
In a large bowl, blend cream cheese until smooth. Add heavy whipping cream, vanilla, and sweetener and blend until thick. Taste for sweetness and adjust if needed. Refrigerate until the crust has cooled.
Spread the Cream Cheese Layer over the cooled crust. Pour the Blueberry Topping over the Cream Cheese Layer. Serve immediately or store in the refrigerator.
- Nutrition: 200 Calories, 18.5 grams Fat, 6.9 Total Carbs, 1 grams Fiber, 3 grams Protein