Time: 2 hours 5 minutes
Yield: 12 servings
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!
IngredientsFor 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
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.