Get the Recipe:
Blueberry Jamboree
Blueberry Jamboree is a cool and delicious dessert that combines fresh blueberries, cream cheese, and a nutty crust.
Ingredients
For the topping:
- 3 ½ cups fresh blueberries, divided
- ¼ cup (50 g) granulated sugar
- ⅛ cup (25 g) firmly packed brown sugar
- 1 tablespoon + 1 & 1/2 teaspoons cornstarch, dissolved in 1 tablespoon + 1 & 1/2 teaspoons water
- ¾ teaspoon lemon zest
For the crust:
- ¾ cup (170 g) unsalted butter, melted
- 2 cups (240 g) all-purpose flour
- 1 cup (110 g) toasted pecans, chopped
For the filling:
- 2 cups (480 ml) heavy cream
- 16 ounces (454 g) cream cheese, at room temperature
- 2 cups (220 g) confectioners' sugar, sifted
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Instructions
To make the topping:
- In a large pot, combine 1 & 1/2 cups blueberries, granulated sugar, and brown sugar. Cook on the stovetop on medium-high heat, stirring constantly. Stir until the sugars are combined, the blueberries start to pop, and the mixture comes to a boil.
- Add the cornstarch/water mixture. Stir until the mixture becomes thick.
- Remove from heat. Stir in the remaining 2 cups of blueberries and the lemon zest.
- Cool to room temperature and refrigerate until ready to use. (Yields 1 quart.)
To make the crust:
- Preheat oven to 325°F (160°C). Butter a 9”x 13”x 2" baking dish.
- Combine the crust ingredients. Press into the bottom of the prepared pan.
- Bake until the crust starts to brown lightly (about 15 minutes).
- Cool to room temperature.
To make the filling:
- Whip the cream to soft peaks and set aside.
- In a separate bowl, combine the cream cheese and confectioners' sugar using an electric mixer on medium speed.
- Fold the whipped cream into the cream cheese mixture until just combined. Spread the filling onto the cooled crust. Top with a thin layer (about 4 cups) of blueberry pie filling.
- Refrigerate 1 hour or until set.
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Notes
- How to store: Blueberry Jamboree will keep for 3 to 4 days in the refrigerator. Wrap it well or transfer leftovers to an airtight container.
- How to 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.
- Recipe courtesy of Magnolia Bakery.
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