Blueberry Jamboree
Blueberry Jamboree is a chilled layered dessert made with a buttery pecan crust, smooth cream cheese filling, and a vibrant blueberry topping. This cool, creamy dessert is ideal for make-ahead gatherings and serves a crowd beautifully.
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Servings: 20
Ingredients
Blueberry Topping
- 3½ cups fresh blueberries divided
- ¼ cup granulated sugar
- ⅛ cup firmly packed brown sugar
- 1 tablespoon plus 1½ teaspoons cornstarch
- 1 tablespoon plus 1½ teaspoons water
- ¾ teaspoon lemon zest
Crust
- ¾ cup unsalted butter melted
- 2 cups all-purpose flour
- 1 cup toasted pecans chopped
Filling
- 2 cups heavy cream
- 16 oz cream cheese at room temperature
- 2 cups confectioners’ sugar sifted
Instructions
Blueberry Topping
- In a large saucepan, combine 1½ cups of the blueberries with the granulated sugar and brown sugar. Cook over medium-high heat, stirring continuously, until the mixture comes to a boil and the blueberries begin to release their juices.
- In a small bowl, stir together the cornstarch and water until smooth. Add this mixture to the blueberries and continue stirring until the topping thickens.
- Remove from heat and stir in the remaining 2 cups of blueberries and the lemon zest.
- Allow the topping to cool to room temperature, then refrigerate until ready to use.
Crust
- Preheat the oven to 325°F (160°C). Butter a 9×13×2-inch baking dish.
- In a mixing bowl, combine the melted butter, flour, and chopped pecans until evenly moistened.
- Press the mixture firmly into the bottom of the prepared baking dish.
- Bake for approximately 15 minutes, or until the crust is lightly browned. Remove from the oven and allow to cool completely.
Filling
- In a chilled mixing bowl, whip the heavy cream until soft peaks form. Set aside.
- In a separate bowl, beat the cream cheese and confectioners’ sugar together with an electric mixer on medium speed until smooth and fully combined.
- Gently fold the whipped cream into the cream cheese mixture until just incorporated.
- Spread the filling evenly over the cooled crust.
- Spoon a thin, even layer (approximately 4 cups) of the blueberry topping over the filling.
- Refrigerate for at least 1 hour, or until fully set, before slicing and serving.
Notes
To make this Blueberry Jamboree gluten free, substitute the all-purpose flour with a certified gluten-free 1:1 baking flour. Confirm that all additional ingredients, including cornstarch and confectioners’ sugar, are labeled gluten free to avoid cross-contamination.