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Blueberry Jamboree

Posted By Jennifer On October 17, 2011 @ 5:56 pm In chocolate | Comments Disabled

Recipe courtesy of Magnolia Bakery. Read and see more at Bake or Break.

Blueberry topping

  • 3 & 1/2 cups fresh blueberries, divided
  • 1/4 cup granulated sugar
  • 1/8 cup brown sugar
  • 1 tablespoon + 1 & 1/2 teaspoons cornstarch, dissolved in 1 tablespoon + 1 & 1/2 teaspoons water
  • 3/4 teaspoon lemon zest

In a large pot, combine 1 & 1/2 cups blueberries, granulated sugar, and brown sugar. Cook on stovetop on medium-high heat, stirring constantly. Stir until sugar is combined, blueberries start to pop, and mixture comes to a boil.

Add cornstarch/water mixture. Stir until mixture becomes thick.

Remove from heat. Stir in remaining 2 cups blueberries and lemon zest.

Cool to room temperature and refrigerate until ready to use.

Yields 1 quart.


Crust

  • 3/4 cup unsalted butter, melted
  • 2 cups all-purpose flour
  • 1 cup toasted pecans, chopped

Preheat oven to 325°. Butter a 9″x 13″ baking dish.

Combine ingredients. Press into bottom of prepared pan.

Bake until crust starts to brown lightly (about 15 minutes).

Cool to room temperature.


Filling

  • 2 cups heavy cream
  • 16 ounces cream cheese, room temperature
  • 2 cups sifted confectioner’s sugar

Whip cream and set aside.

In a separate bowl, combine cream cheese and confectioner’s sugar.

Fold whipped cream into cream cheese mixture until just combined. Spread filling onto crust. Top with a thin layer (about 4 cups) of blueberry pie filling.

Refrigerate 1 hour or until set.


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