Recipe Background
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!
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
- Preheat the oven to 325 degrees F.
- Line a 9x13-inch baking dish with parchment paper.
- 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.
- In a small bowl, whisk together the cornstarch and water until a slurry forms.
- Pour the cornstarch slurry into the blueberries and stir until thickened.
- Add the lemon zest and stir to combine.
- Remove the saucepan from the heat.
- Fold in the remaining blueberries.
- Pour the blueberry mixture into a separate bowl and allow it to cool slightly before chilling it in the refrigerator.
- In a medium bowl, combine the pecans, melted butter, and flour.
- Press the crust mixture into the bottom of the prepared baking dish.
- Bake until golden, about 15 minutes.
- Remove the baking dish from the oven and allow it to cool to room temperature.
- In the bowl of a stand mixer add the heavy cream.
- Start mixing at the lowest speed and gradually increase the speed to medium as the cream begins to thicken. This helps prevent splatter.
- Once the cream starts to thicken, stop the mixer and slowly add the confectioners' sugar.
- Resume mixing, starting at low speed and gradually increasing to high speed until the mixture starts to peak.
- In a separate large bowl, add the cream cheese and beat until creamy.
- Gently fold the whipped cream mixture into the cream cheese.
- Pour the cream cheese mixture into the cooled crust.
- Top the whipped cream cheese mixture with the blueberry mixture.
- Chill in the refrigerator for about 1 hour.
- Serve!
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