INGREDIENTS
- TOPPING:
- 3 tbsp brown sugar
- ⅓ c. granulated sugar
- 1 tbsp water
- 1 tsp lemon zest
- 1 ½ tbsp cornstarch
- ½ tsp lemon juice
- 3 ½ c. fresh blueberries, divided
- CRUST:
- 2 c. all-purpose flour
- 1 c. pecans, finely chopped
- ¾ c. butter, melted
- FILLING:
- 2 c. powdered sugar
- 2 c. heavy whipping cream
- 1 tsp vanilla
- 16 ounces cream cheese, at room temperature
INSTRUCTIONS
How to make Copycat Magnolia Bakery’s Blueberry Jamboree
Topping:
Step 1: Place 2 c. of the blueberries in a large saucepan along with the sugars and mix well over medium-high heat until the sugar has dissolved.
Step 2: Place the cornstarch in a small bowl. Add 1 tbsp cold water and mix well. Then, pour this over the blueberry mixture. Mix well until the mixture has thickened.
Step 3: To the pan, add the lemon zest and mix well. Take the pan off the heat, then whisk in the rest of the blueberries.
Step 4: To a bowl, transfer the blueberry mixture and allow it to cool for about 5 minutes before placing it in the fridge to cool fully.
Crust:
Step 6: Prepare the oven. Preheat it to 325 degrees. Using a nonstick spray, grease a 9 x 13-inch baking dish.
Step 7: Place the melted butter, flour, and chopped pecans in a medium bowl. Mix well until blended. Into the bottom of the greased baking dish, evenly press the mixture. Place in the preheated oven and bake for about 15 minutes. When done, take the crust out of the oven and allow it to cool.
Filling:
Step 8: Whip the heavy whipping cream and vanilla in a large mixing bowl until the mixture begins to thicken. Then, slowly add the powdered sugar, beating constantly until thick, but not stiff.
Step 9: Place the cream cheese in another bowl. Beat well until smooth, then fold in the whipped cream mixture until blended.
Step 10: Over the cooled crust, spread the mixture and top with the chilled blueberry topping.
Step 11: Place in the fridge to chill for at least 1 hour before serving. Enjoy!
NOTES
Prep time: 15 mins | Cook time: 20 mins | Inactive: 1 hr | Serves: 12