Shelly's Recipe

Blueberry Jamboree

Category: Layered Desserts

For the 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

For the crust:
3/4 cup unsalted butter, melted
2 cups all-purpose flour
1 cup toasted pecans, chopped
For the filling:
2 cups heavy cream
16 ounces cream cheese, room temperature
2 cups sifted confectioner’s sugar


To make the topping:
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.

To make the crust:
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.

To make the filling:
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.