Categories: Baking

Blueberry jamboree

This dessert was introduced to me by sister-in-law. She was in New York visiting her sister and Magnolia Bakery was her favorite place to hang out. One day she called me to say that I have to find the recipe for Blueberry Jamboree. That it is THE best thing she has ever had.

Fortunately for her and for me, I found a recipe quite easily, and ever since I have been hooked.

Its fairly easy with no complicated steps. It is eggless- so if you are looking for a great dessert to feed someone who does not take eggs- this recipe is the best route to take. Its got a buttery pecan crust, a whipped cream and cream cheese filling in the centre and a blueberry pie filling topping. Believe me, you want to make this dessert and you want to make it now.

The first time I made this was when I hosted coffee for my friends. One of my friends just couldn’t stop talking about that buttery pecan crust. I hardly got to taste it, because by the end of the coffee there was hardly any left. Yes it is that good. I did get a tiny bite though. Vikram got nothing.

When I was in New York two years back the only thing I tried from Magnolia was their Red Velvet cupcake so, I wouldn’t know until the next time I made it how close this recipe is to the original Magnolia Bakery version.

So when I was in India, I made it for my parents and my sister-in-law who was visiting my parents. I had to use the can blueberry pie filling and because of some pan issues the filling to crust and topping ratio was a little off. It tasted great nonetheless and as far as my sister-in-law was concerned the crust was bang on. The filling tasted great, just that it should have been thinner (but that was because I used a smaller pan). The blueberry topping she said was sweeter than Magnolia Bakery’s version, but I remember when I made it at home using fresh blueberries it was tart. Overall she loved it and said it was pretty much like Magnolia’s. Since then she has made this recipe many times, and loves it.

Having never tasted the original thing I cant claim it to be exactly like that, but having tasted quite a few desserts, I can safely say this recipe is a keeper. Hope you enjoy it.

I am still having some issues with my external disk and hence the sporadic posts. Ill try my best to be more regular though. Hope this recipe makes up for the absence. Have a happy week!

Blueberry jamboree

Prep time: 1 hour

Cook time: 30 mins

Total time: 1 hour 30 mins

Ingredients

For the topping:
1 1/2 cups fresh blueberries
1/4 cup granulated sugar
1/8 cup brown sugar
1 tbsp plus 1 1/2 tsp cornstarch, dissolved in 1 tbsp plus 1 1/2 tsp water
an additional 2 cups of fresh blueberries to mix in later
3/4 tsp lemon zest
For the crust:
1 1/2 sticks (3/4 cup) unsalted butter
2 cups flour
1 cup toasted pecans, chopped
For the filling:
2 cups heavy cream, cold
1 lb (2 8 oz blocks) cream cheese, room temperature (cut into chunks)
2 cups sifted confectioner's sugar

Instructions

To make the topping:

In a saucepan, combine the 1 1/2 cups blueberries, and sugars. On medium high heat, stirring constantly heat the mixture till sugar is dissolved and the mixture comes to a boil.
Add the cornstarch/water mixture and stir until mixture becomes thick.
Remove from heat and stir in remaining blueberries
Cool to room temperature and refrigerate until ready to use.

To make the crust:

Preheat oven to 325 F.
Melt the butter, and combine with the flour and pecans.
Butter a 9 by 13 inch rectangular dish and then press the crust into it. Bake for 15 minutes or until it just starts to lightly brown. Cool to room temperature, and then make the filling.

For filling:

Whip the heavy cream till peaks are formed.
In another bowl beat the cream cheese with the confectioner's sugar together for a few minutes.
Fold the whipped cream into the cream cheese mixture until combined and then spread onto the cooled crust.
Top with a thin layer of the blueberry filling (about 4 cups). Refrigerate for at least an hour or until set.

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