About
Blueberry Jamboree is as lavish and celebratory as a full-fledged jamboree! In fact, jamborees tend to break out when this gets served up! A nutty, buttery crust serves as the foundation to a smooth sweet cream topped with a jammy, bright, and fresh blueberry sauce. With just the right balance of sweetness and tartness, Blueberry Jamboree is a rich dessert that will get everyone cheering and hollering for more!
Ingredients
- For the topping:
- 3 1/2 cups fresh blueberries, divided
- 1/4 cup granulated sugar
- 1/8 cup brown sugar
- 1 1/2 tablespoons cornstarch
- 1 1/2 tablespoons water
- 3/4 teaspoon lemon zest
- For the crust:
- 1 cup pecans, toasted and finely chopped
- 3/4 cup unsalted butter, melted
- 2 cups all-purpose flour
- For the filling:
- 2 cups heavy cream
- 2 cups confectioners' sugar, sifted
- 2 (8-ounce) packages of cream cheese, at room temperature
Directions
Step 1 -Preheat the oven to 325 degrees F.
Step 2 -Line a 9x13-inch baking dish with parchment paper.
Step 3 -In a large saucepan over medium-high heat, add 2 cups blueberries, the granulated sugar, and the brown sugar, mixing until the sugar is dissolved. Don't worry if the blueberries pop, that’s normal.
Step 4 -In a small bowl, whisk together the cornstarch and water until a slurry forms.
Step 5 -Pour the cornstarch slurry into the blueberries and stir until thickened.
Step 6 -Add the lemon zest and stir to combine.
Step 7 -Remove the saucepan from the heat.
Step 8 -Fold in the remaining blueberries.
Step 9 -Pour the blueberry mixture into a separate bowl and allow it to cool slightly before chilling it in the refrigerator.
Step 10 -In a medium bowl, combine the pecans, melted butter, and flour.
Step 11 -Press the crust mixture into the bottom of the prepared baking dish.
Step 12 -Bake until golden, about 15 minutes.
Step 13 -Remove the baking dish from the oven and allow it to cool to room temperature.
Step 14 -In the bowl of a stand mixer add the heavy cream.
Step 15 -Start mixing at the lowest speed and gradually increase the speed to medium as the cream begins to thicken. This helps prevent splatter.
Step 16 -Once the cream starts to thicken, stop the mixer and slowly add the confectioners' sugar.
Step 17 -Resume mixing, starting at low speed and gradually increasing to high speed until the mixture starts to peak.
Step 18 -In a separate large bowl, add the cream cheese and beat until creamy.
Step 19 -Gently fold the whipped cream mixture into the cream cheese.
Step 20 -Pour the cream cheese mixture into the cooled crust.
Step 21 -Top the whipped cream cheese mixture with the blueberry mixture.
Step 22 -Chill in the refrigerator for about 1 hour.
Step 23 -Serve!
