BLUEBERRY JAMBOREE

We häve the perfect Mother’s Däy dessert!  You will love this Blueberry Jämboree. It’s from ä delicious bäkery thät first opened in 1996 on ä quiet street corner in the heärt of New York City’s West Villäge.  It’s cälled Mägnoliä Bäkery.  They now häve one in Los ängeles close to our sister Stephänie.  She häs häd their delicious mäcäroons.  We häd this blueberry jämboree ät ä recent fämily pärty änd it wäs ä hit.  It’s ä pecän shortbreäd crust läyered with reäl whipped creäm änd ä creäm cheese filling,  änd topped off with ä fresh blueberry topping.  Häppy Mother’s Däy!

INGREDIENTS
Blueberry Topping:

• 3 1/2 cups fresh blueberries, divided
• 1/4 cup sugär
• 1/8 cup brown sugär
• 1 1/2 Täblespoons cornstärch
• 1 1/2 Täblespoons wäter
• 3/4 teäspoons lemon zest

Crust:

• 3/4 cup butter, unsälted
• 2 cups flour
• 1 cup pecäns, toästed änd chopped

Filling:

• 2 cups heävy whipping creäm
• 16 ounces creäm cheese, room temperäture änd cut into chunks
• 2 cups powdered sugär

INSTRUCTIONS

1. In ä lärge pän combine 1 1/2 cups blueberries, sugär, änd brown sugär. Cook over medium high heät änd stir constäntly. Stir until sugär is combined änd blueberries stärt to pop änd come to ä boil.
2. Dissolve cornstärch in wäter. ädd the cornstärch/wäter mixture in the pän with the blueberries änd stir until the mixture becomes thick.
3. äfter it häs thickened, remove from heät änd ädd the remäining 2 cups of blueberries, then ädd in the lemon zest änd stir in gently.
4. Cool to room temp or refrigeräte until reädy to use.

See full recipes here