Festive Sweet and Tangy Blueberry Jamboree (Printer-friendly)

Buttery pecan crust meets creamy filling and sweet-tart blueberry topping in this festive layered dessert perfect for holidays.

# What You’ll Need:

→ Crust

01 - 1 cup all-purpose flour
02 - 1/2 cup unsalted butter, melted
03 - 1/2 cup pecans, finely chopped
04 - 1/4 cup granulated sugar
05 - 1/4 teaspoon fine sea salt

→ Cream Cheese Layer

06 - 8 oz cream cheese, softened
07 - 1 cup heavy whipping cream, cold
08 - 1 cup powdered sugar
09 - 1 teaspoon pure vanilla extract

→ Blueberry Topping

10 - 3 cups fresh or frozen blueberries
11 - 1/2 cup granulated sugar
12 - 2 tablespoons cornstarch
13 - 1 tablespoon fresh lemon juice
14 - 1/2 cup water
15 - 1 teaspoon finely grated lemon zest

# How-To Guide:

01 - Preheat oven to 350°F. Grease a 9x9-inch baking dish lightly with butter or cooking spray.
02 - Combine flour, melted butter, pecans, sugar, and salt in a medium bowl. Mix until crumbly and evenly moistened. Press mixture firmly into the bottom of the prepared baking dish.
03 - Bake for 18-20 minutes until edges are lightly golden. Remove from oven and let cool completely in the dish.
04 - Beat softened cream cheese and powdered sugar in a large bowl until smooth and creamy, about 2 minutes. Add vanilla extract and mix until combined.
05 - In a separate chilled bowl, whip cold heavy cream with electric mixer until stiff peaks form, about 3-4 minutes.
06 - Gently fold whipped cream into the cream cheese mixture using a rubber spatula until no white streaks remain. Do not overmix.
07 - Spread the cream cheese filling evenly over the completely cooled crust using an offset spatula.
08 - Combine blueberries, sugar, cornstarch, lemon juice, water, and lemon zest in a medium saucepan. Cook over medium heat, stirring constantly, until mixture thickens and becomes glossy, about 6-8 minutes.
09 - Remove saucepan from heat and let blueberry mixture cool to room temperature, about 20-30 minutes, stirring occasionally.
10 - Carefully spread the cooled blueberry topping evenly over the cream cheese layer.
11 - Cover dish with plastic wrap and refrigerate for at least 1 hour, or up to overnight, before serving. Cut into squares and serve cold.

# Expert Advice:

01 -
  • The crust has this incredible sandy crunch that pecans give you, plus it holds up beautifully under all those creamy layers
  • You can make it ahead and actually relax before guests arrive instead of frantically assembling desserts
  • That sweet tart blueberry topping cuts through all the richness so every bite feels perfectly balanced
02 -
  • Warm blueberry topping will melt your cream cheese layer, so patience during cooling time is absolutely required
  • Press your crust firmly into the pan using the bottom of a measuring cup for even thickness
  • Room temperature cream cheese will incorporate much smoother than cold, preventing those tiny lumps
03 -
  • Whip your cream to stiff peaks but stop before it starts looking buttery
  • Run your knife under hot water before cutting for the cleanest slices

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