Blueberry Jamboree

image

This is among my favorite Magnolia Bakery desserts. The nutty crust, the sweet, smooth cream cheese, and the lemon-spiked blueberry filling all come together in the perfect bite. Make this recipe in July, when blueberry season is at its peak. You can bake the crust in a pie pan or in a square pan and serve it in squares. Either way, you might as well double the recipe—that’s how much of a crowd-pleaser it’s sure to be.

MAKES one 9-inch pie or one 8 × 8-inch pan; serves 6–8

INGREDIENTS

FOR THE PECAN SHORTBREAD CRUST

⅓ cup (75g/2.6oz) unsalted butter, melted

1 cup (135g/4.8oz) all-purpose flour

½ cup (58g/2oz) coarsely chopped pecans, lightly toasted (see Tip)

FOR THE CREAM CHEESE LAYER

1 cup (240g/8.5oz) heavy cream

1 cup (226g/8oz) full-fat cream cheese (preferably Philadelphia brand), at room temperature

1 cup (125g/4.4oz) powdered sugar, sifted

FOR THE TOPPING

About 3 cups Blueberry Filling

  1. Preheat the oven to 325°F. Lightly butter a 9-inch pie pan or an 8 × 8-inch baking pan.
  2. MAKE THE SHORTBREAD CRUST: In a medium bowl, stir together the butter, flour, and pecans with a wooden spoon until it all just comes together. Be very careful not to overwork the dough.
  3. Press the dough into the prepared pan. Bake for 12 to 15 minutes, or until fragrant and lightly golden brown. Cool on a rack. While the crust is cooling, make the filling. The crust can be made ahead and wrapped in plastic wrap for up to 3 days.
  4. MAKE THE CREAM CHEESE LAYER: In a stand mixer with the whisk, whip the heavy cream on medium speed until stiff peaks form, 3 to 5 minutes. Transfer the cream to a bowl. Set aside.
  5. In the same mixer bowl (you don’t need to clean it) with the paddle, beat the cream cheese on medium-high speed until smooth and creamy. Scrape down the bottom and sides of the bowl. Add the powdered sugar and beat on medium until smooth and creamy, about 1 minute. Scrape down the bottom and sides of the bowl again.
  6. Remove the bowl from the mixer. Use a rubber spatula to gently fold the whipped cream into the cream cheese mixture. Using an offset spatula, evenly spread the cream cheese filling over the cooled crust.
  7. Top with the blueberry filling. Cover with plastic wrap and refrigerate for 2 to 4 hours or overnight until set.