Hey everyone! How we doin’? :)
It is insanely gorgeous up here in the mountains right now. I know once summer hits, it’s going to get crazy hot. I’m kinda dreading it. I’m such a winter girl! So I’m doing my best to enjoy it while the nice weather lasts. :)
And part of the enjoyment of this time of year is making a recipe like this one! Today’s post is a light, fluffy and refreshing dessert called ‘Blueberry Jamboree.’ Have you ever had it? I used to work as a General Manager at Magnolia Bakery in Chicago and this was one of my favorite desserts that they served there. I was grateful to find they shared the recipe when I searched online for it years later!
I’ve tweaked it slightly adding lemon juice and nutmeg to the berries and vanilla to the cream cheese filling for personal preference. I’ve also used frozen blueberries before in a pinch and it’s turned out beautifully. (Now if they’d only post a recipe for those pistachio cupcakes! Gah!!)
The dessert consists of a pecan shortbread crust with a light, whipped cheesecake filling and a sweet blueberry compote topping. It has a very mild and refreshing flavor. It’s one of my favorite summer desserts for sure and because it’s not too sweet, you can eat an entire pan of it! :)
It’s an incredibly easy dessert to make, too! You make a blueberry compote out of blueberries, sugar, lemon, lemon zest, nutmeg and a little cornstarch. While that’s cooling, you make a quickie shortbread crust and press it into a 13×9 pan. You bake the crust for only 15 minutes which is also great because who wants the oven on that long in the spring & summertime?
While the crust is cooling, you beat cream cheese and powdered sugar together, and fold in whipped cream. Pile the light filling onto the crust, top with blueberry compote and keep it in the fridge for an hour to set. That’s it!
This is a great recipe to try this time of year! And if you do, be sure to take a picture and tag me on Instagram: @mandicrockersweets. If you like what you see, don’t forget to subscribe to MandiCrocker and share this post on Facebook. In fact, I dare say we just might have a giveaway coming up… Shhhh! You won’t want to miss a thing!
Happy Tuesday, folks! xoxox
BLUEBERRY JAMBOREE RECIPE
A crunchy, pecan shortbread crust filled with a light, whipped cheesecake filling, topped with a sweet blueberry compote. The perfect light and refreshing dessert for Spring!
BLUEBERRY COMPOTE: 3 1/2 c. fresh blue berries, divided
¼ cup granulated sugar
1/8 cup brown sugar
1 Tbl. + 1 ½ tsp cornstarch, dissolved in 1 Tbl. + 1 ½ tsp water
¾ tsp of Lemon Zest
1 tsp lemon juice
1/2 tsp. nutmeg
CRUST: 3/4 cups unsalted butter, melted
2 c. flour
1 c. toasted pecans, chopped
CHEESECAKE FILLING: 2 cups heavy cream
1 lb cream cheese, room temperature, cut into chunks
2 c. sifted confectioner’s sugar
1 tsp. vanilla
INSTRUCTIONS: Preheat oven to 325. Butter a 13x9 inch pan or line with parchment paper.
BLUEBERRY COMPOTE: In a large pot combine 1 ½ c. blueberries and both sugars over medium high heat.
Stir until sugar is dissolved, and blueberries begin boiling.In a small dish, mix together cornstarch with water.Whisk cornstarch into the blueberry mixture, stirring until it begins to thicken. Stir in zest, lemon juice and nutmeg.
Remove compote from the heat and fold in remaining 2 c. of fresh blueberries.
Set aside and refrigerate to cool completely.
CRUST: Melt butter and mix with flour and toasted pecans until a crumbly dough forms.
Press mixture into the pan and bake for 15 minutes, or just until beginning to lightly brown.
Set aside and cool to room temperature.
CHEESECAKE FILLING: In a mixer, whip the heavy cream until thick. Put into a separate bowl and set aside.
In the same mixer, beat the cream cheese and powdered sugar until light and fluffy. Add vanilla.
Fold whipped cream into cream cheese mixture until combined.
ASSEMBLY: Pour cream cheese mixture over cooled pecan crust. Top with blueberry compote.
Let set in the fridge for one hour and then enjoy!