Blueberry jamboree
 
Prep time
Cook time
Total time
 
Ingredients
  • For the topping:
  • 1½ cups fresh blueberries
  • ¼ cup granulated sugar
  • ⅛ cup brown sugar
  • 1 tbsp plus 1½ tsp cornstarch, dissolved in 1 tbsp plus 1½ tsp water
  • an additional 2 cups of fresh blueberries to mix in later
  • ¾ tsp lemon zest
For the crust:
  • 1½ 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:
  1. In a saucepan, combine the 1½ cups blueberries, and sugars. On medium high heat, stirring constantly heat the mixture till sugar is dissolved and the mixture comes to a boil.
  2. Add the cornstarch/water mixture and stir until mixture becomes thick.
  3. Remove from heat and stir in remaining blueberries
  4. Cool to room temperature and refrigerate until ready to use.
To make the crust:
  1. Preheat oven to 325 F.
  2. Melt the butter, and combine with the flour and pecans.
  3. 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:
  1. Whip the heavy cream till peaks are formed.
  2. In another bowl beat the cream cheese with the confectioner's sugar together for a few minutes.
  3. Fold the whipped cream into the cream cheese mixture until combined and then spread onto the cooled crust.
  4. Top with a thin layer of the blueberry filling (about 4 cups). Refrigerate for at least an hour or until set.
Recipe by The Novice Housewife at https://novicehousewife.com/2014/03/11/blueberry-jamboree/