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 9×13-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!