Blueberry Jamboree

Posted: February 18

Time: 2 hours 5 minutes

Yield: 12 servings

recipe image

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!


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


Step 1

Preheat the oven to 325 degrees F.

Step 2

Line a 9x13-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


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