For a 23 cm springform pan.
Put all of the base ingredients into a food processor and blend well. Spread the mixture onto the bottom of a springform pan and press down firmly. Bake at 180C for 15 minutes.
Reserve 250g of the blueberries. Blend the remaining filling ingredients in a blender. Gently heat the mixture up with low to medium heat until it boils and thickens.
Spread the reserved blueberries over the finished base, pour the filling over them and smooth it over. Leave in a fridge for a few hours.