Blueberry Jamboree #dessert #blueberry

You will love this Blueberry Jamboree. It's from a delightful pastry shop that originally opened in 1996 on a tranquil road corner in the core of New York City's West Village. It's called Magnolia Bakery.

She has had their flavorful macaroons. We had this blueberry celebration at an ongoing family gathering and it was a hit. It's a pecan shortbread outside layer layered with genuine whipped cream and a cream cheddar filling, and finished off with a new blueberry besting.

Prepare to lick your lips peeps, this copycat Magnolia Bakery Blueberry Jamboree is Deeeelicious! The blueberry beating was so crisp and tart. It matched superbly with the sweet no-prepare cheesecake focus and everything was offset with the pecan shortbread outside layer.

This pastry isn't just scrumptious, it's lovely, making it the ideal sweet for uncommon events like Easter, Mother's Day, Bridal Showers or any sort of festivity! I trust all of you find the opportunity to go to Magnolia Bakery in Real Life at some point however for the present, I have your back, and you can appreciate this Blueberry Jamboree whenever you need!

Also try our recipe White Chocolate Blueberry Cupcakes

A delicious pecan shortbread crust layered with whipped cream and cream cheese filling, and topped off with a fresh blueberry topping.

INGREDIENTS
Blueberry Topping:

3 1/2 cups fresh blueberries, divided
1/4 cup sugar
1/8 cup brown sugar
1 1/2 Tablespoons cornstarch
1 1/2 Tablespoons water
3/4 teaspoons lemon zest

Crust:

3/4 cup butter, unsalted
2 cups flour
1 cup pecans, toasted and chopped

Filling:

2 cups heavy whipping cream
16 ounces cream cheese, room temperature and cut into chunks
2 cups powdered sugar

INSTRUCTIONS

In a large pan combine 1 1/2 cups blueberries, sugar, and brown sugar. Cook over medium high heat and stir constantly. Stir until sugar is combined and blueberries start to pop and come to a boil.
Dissolve cornstarch in water. Add the cornstarch/water mixture in the pan with the blueberries and stir until the mixture becomes thick.
After it has thickened, remove from heat and add the remaining 2 cups of blueberries, then add in the lemon zest and stir in gently.
Cool to room temp or refrigerate until ready to use.
Grease a 9x13 inch glass pan. For the crust, melt the butter and stir in the flour and pecans.
Press crust evenly into the bottom of the prepared pan. Cook at 325 for about 15 minutes or until lightly browned. Then let crust cool to room temperature.
For the filling, whip the heavy cream and set aside.
In another mixing bowl beat the cream cheese and powdered sugar together until smooth. Then add the whipped cream in with the cream cheese mixture and combine. Then spread over the cooled crust.
Spread the blueberry topping over all. Let set in the fridge for about an hour.