Magnolia Bakery Blueberry Jamboree
Description
Magnolia Bakery is a world renowned bakery founded in NYC famous for baked goods and desserts. You can make this wonderful, delicious dessert at home anytime you want.
Ingredients
Blueberry Topping/Glaze:
2 pints fresh blueberries (about 4 c.), divided
1/4 c. granulated sugar
2 T. brown sugar
1 T. water
1 1/2 T. cornstarch, mixed with 1½ T. water
1 t. lemon zest
1/2 t. lemon juice
Crust:
3/4 c. butter, melted
2 c. all-purpose flour
1 c. chopped pecans, toasted or un-toasted (for a richer, nuttier flavor)
Filling:
2 c. heavy whipping cream
2 c. + 2 T. powdered sugar
16 oz. cream cheese, softened
1 t. vanilla
Directions
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Blueberry Topping/Glaze:
Combine 1 pint blueberries, granulated sugar, brown sugar and 1 T. water in a small or medium saucepan over medium heat. Stir constantly, smashing some of the blueberries to make more liquid to keep sugar from burning.
Once sugar is dissolved and blueberry mixture is starting to boil, pour in the water-cornstarch mixture; stir constantly while mixture comes back to a boil and thickens slightly, about 1 minute.
Remove from heat. Add remaining pint of fresh blueberries, lemon zest and lemon juice; mix well. Transfer to refrigerator to cool. The mixture should be completely cool when added to the top of the dessert.
Crust:
Preheat oven to 325 degrees. Spray a 9x13 baking dish with cooking spray.
Combine melted butter, flour and pecans in a medium-sized mixing bowl; mix until well combined.
Press the flour-pecan mixture evenly in the bottom of the prepared baking dish. Bake for 15 minutes. Remove from oven; let cool while making the filling, placing in the refrigerator to help it cool faster.
Filling:
2 medium or large mixing bowls are needed to make the filling. In the first bowl, whip heavy whipping cream and vanilla until thick, but not completely whipped into whipped topping.
In the second bowl, whip softened cream cheese and powdered sugar together.
Combine mixtures together from both bowls in the larger bowl. Mix for 1-2 minutes until completely combined.
Spread filling over the completely cooled crust. Spoon blueberry mixture over the filling using a spoon to gently and evenly cover the entire top of the dessert.
Cover and refrigerate until ready to serve.
20 servings.