2 teaspoons granulated sugar
1 cup water
3/4 cup white sugar
1 cup blueberries
1 cup almond paste
1 cup custard
1 cup confectioners' sugar
4 cups chopped almonds
In a large bowl, combine sugar, water, blueberries and almonds. Microwave mixture on medium power for 5 minutes, stirring frequently. Remove from microwave and cool on waxed paper for several minutes, before removing from waxed paper.
Place almonds in a microwave dish. Reserve 1 cup of reserved almonds for later, if desired.
In a small bowl, whip cream until whipping cream will hold cream. Combine with reserved almonds by picking almonds with fine twigs. Tuck nuts in.
Almond mixture is slightly thicker in warm weather. Bake, uncovered, for 25 to 35 minutes in the preheated oven, stirring frequently during the last 20 minutes of baking.