Blueberry Jamboree

Why You’ll Love This Blueberry Delight Recipe

• Layers of flavor and texture. Sometimes known as blueberry delight or blueberry lush, this dessert begins with a nutty crust, followed by a creamy whipped filling. Finish by piling on blueberries that are simmered on the stovetop with brown sugar and brightened up with lemon zest.
• Easier than you might expect. Both the crust and the cream layer are made with 3 ingredients and they come together quickly and easily.
• Made from scratch. My mother’s blueberry delight recipe used canned blueberry pie filling and Cool Whip. I prefer this version, which is made from scratch for a more vibrant flavor.

What You’ll Need

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

For the topping:

• Fresh blueberries
• Granulated sugar
• Brown sugar – I recommend using light brown sugar, which adds a touch of molasses flavor without over-shadowing the blueberries.
• Cornstarch – You’ll use this and the water to make a slurry that thickens the blueberry mixture.
• Water
• Lemon zest

For the crust:

• Unsalted butter
• All-purpose flour
• Toasted pecans – Toast the pecans in a skillet set over medium heat until they’re lightly browned and fragrant.

For the filling:

• Heavy cream
• Cream cheese – Let this come to room temperature so it’s easy to incorporate into the other ingredients.
• Confectioners’ sugar – Sift the sugar first to prevent lumps from forming.

Make the topping:

• Start the blueberries. In a large pot set over medium-high heat, combine 1 & 1/2 cups of blueberries and the sugars. Cook, stirring constantly, until the sugars are dissolved, the blueberries start to burst, and the mixture comes to a boil.
• Add the cornstarch slurry. Whisk the cornstarch and water in a small bowl, then pour this mixture into the blueberries. Stir until the blueberry sauce thickens.
• Finish and chill. Remove the pot from the heat and stir in the remaining blueberries and lemon zest. Cool to room temperature, then refrigerate.

Make the crust:

• Prepare. Preheat your oven to 325°F and butter a 9″x 13″x 2″ baking dish.
• Make the crust. Combine the crust ingredients in a mixing bowl, then press this mixture into the bottom of the prepared pan.
• Bake. Place the crust in the oven and bake for about 15 minutes, or until it starts to brown lightly. Cool to room temperature before filling.

Make the filling:

• Make the whipped cream. Pour the heavy cream in a mixing bowl and use an electric mixer to whip it until soft peaks form. (Wondering what soft peaks are? Check out this post: How to Make Sweetened Whipped Cream.)
• Combine the cream cheese and sugar. In a separate mixing bowl, stir or beat together the cream cheese and confectioners’ sugar until they’re smooth.
• Finish. Fold the whipped cream into the cream cheese mixture, then spread this onto the crust. Top the filling with a thin layer (about 4 cups) of the blueberry mixture. 
• Chill. Refrigerate Blueberry Jamboree for at least 1 hour, or until set.

What Can I Do with Extra Blueberry Pie Filling?

You may have some extra blueberry filling from this recipe, but don’t worry—that just means more dessert! You can refrigerate or freeze it for later and use it as a topping for Sour Cream Pound Cake, Cinnamon Almond Bread Pudding, Vanilla Bean Cheesecake, or Brown Butter Banana Bread. It’s also great on pancakes, French toast, and waffles.

How to Store

• Refrigerate: Blueberry Jamboree will keep for 3 to 4 days in the refrigerator. Wrap it well or transfer leftovers to an airtight container.
• Freeze: You can freeze this recipe for up to 3 months. Wrap it well, and when you’re ready to eat it, let it thaw in the refrigerator.