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Friday, July 13, 2012

Blueberry Jamboree

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My brother Quinn has made it very clear that he is not a fan of fruity desserts, with the exception of my Grandma's apple pie. Quite the opposite of my husband Ryan, who can't get enough of fruit-filled sweets. As a result, there haven't been a lot of fruit tarts or strawberry cream puff tarts around our house this summer. Instead, there has been lots (and lots!) of ice cream, root beer floats, and cookies--preferably with some sort of chocolate and peanut butter!
A few weeks ago, though, I couldn't resist using a few pints of blueberries I'd picked up in a dessert. This blueberry jamboree, of the famed Magnolia Bakery requires a few different steps--each of the three layers is made separately and then assembled--but none of the steps are particularly difficult. My favorite part of this was the crust--I've decided toasted nuts belong in ALL shortbread crusts! As much as I loved this as is, I think it would be just as good (if not better) simply topped with a bunch of plain, fresh berries instead of making the cooked blueberry topping.
I cut Quinn a large slice of this and left the room, holding my breath. By the time I returned, his plate was empty...so maybe he doesn't hate fruit desserts as much as he thinks!

One Year Ago: Pizza Puffs
Two Years Ago: Avocado Feta Salsa

Blueberry Jamboree
seen on Bake or Break, from Magnolia Bakery
for the blueberry topping-
-3 1/2 cups fresh blueberries, divided
-1/4 cup granulated sugar
-1/8 cup brown sugar
-1 tbsp plus 1 1/2 tsp cornstarch, dissolved in 1 tbsp plus 1 1/2 tsp water
-3/4 tsp lemon zest

for the crust-
-3/4 cup unsalted butter, melted
-2 cups all-purpose flour
-1 cup toasted pecans, chopped

for the filling-
-2 cups heavy cream
-16 oz cream cheese, at room temperatures
-2 cups confectioners sugar

1. To make the blueberry topping, combine 1 1/2 cups blueberries in a large pot with the sugars. Cook over medium-high heat, stirring constantly, until sugar is dissolved, blueberries start to pop, and mixture comes to a boil. Add the cornstarch/water mixture and stir until blueberry mixture is slightly thickened. Remove from heat, stir in remaining 2 cups of blueberries and lemon zest. Cool to room temperature and refrigerate until ready to use (can be made a few days ahead of time).
2. To make the crust, preheat the oven to 325F. Butter a 9 x 13 inch baking dish. In a medium-sized bowl, combine the melted butter, flour, and pecans. Press mixture into the bottom of the prepared pan. Bake for 15 minutes, until it begins to brown lightly. Cool to room temperature.
3. To make the filling, whip the cream with an electric mixture until thick and creamy. Set aside. In a separate bowl, beat cream cheese and confectioners sugar until smooth. Fold whipped cream into the cream cheese mixture, just until combined.
4. Spread filling evenly over the crust. Top with blueberry mixture. Refrigerate one hour, or until set. Cut into slices and serve.