This pie comes to us from Tyra Abrams, of Magnolia Bakery. Find from scratch cupcakes, cakes, pies, and other sweet treats at their Mid-City LA location on 3rd Street.
“Blueberry Jamboree brings back memories. My first taste of this festive sounding dessert is etched upon my mind indelibly. The first bite is so cool, light and delightfully creamy, with fresh blueberries that burst in your mouth and a nutty pecan shortbread crust lending the perfect texture and flavor.
It takes a very special dessert to create a lasting memory. Blueberry Jamboree is one of those desserts.” – Tyra Abrams
Keep reading for the recipe…
For Blueberry topping
1 1/2 c. fresh blue berries
¼ cup granulated sugar
1/8 cup brown sugar
1 Tbl. + 1 ½ tsp cornstarch, dissolved in 1 Tbl. + 1 ½ tsp water
2 c. fresh blueberries
¾ tsp of Lemon Zest
Yields: 1 quart
1. In a large pot combine the 1 ½ c. blueberries, and both sugars.
2. Place on stove on medium-high heat and stir constantly.
3. Stir until sugar is combined, and blueberries start to pop and come to a boil.
4. Add cornstarch/water mix and stir until mixture becomes thick.
5. Remove from the heat, and stir in remaining blueberries.
Cool to room temperature and refrigerate until ready to use.
Melt: 1 ½ sticks (3/4 cup) of unsalted butter
And combine with:
2 c. flour
1 c. toasted pecans, chopped
Butter a 9 x 13” rectangular glass dish and then press crust into it.
Bake at 325 degrees for about 15 minutes or until it just starts to lightly brown
Cool to room temperature
Whip: 2 cups heavy cream and set aside
Meanwhile: in a mixer bowlBeat together:
1 lb cream cheese (room temp) cut into chunks
2 c. sifted confectioner’s sugar
Fold whipped cream into cream cheese mixture until combined and them spread onto cooledcrust.Top with a thin layer of Blueberry pie filling, about 4 cups.Refrigerate for 1 hour or until set.
Yield: 1 jamboree