👩🍳 Step-by-Step Instructions
Step 1: Make the Blueberry Topping
Start by adding 1 pint of blueberries, both sugars, and a tablespoon of water to a saucepan over medium heat. Stir constantly, gently pressing some of the berries to help them release their juices.
When the sugar dissolves and the mixture starts to bubble, stir in the cornstarch-water blend. Keep stirring as it thickens (about a minute), then remove from heat. Add the second pint of fresh blueberries, lemon zest, and lemon juice. Mix well and refrigerate to cool completely.
Step 2: Prepare the Crust
Preheat your oven to 325°F (163°C). In a bowl, mix melted butter, flour, and pecans until evenly combined.
Press the crust mixture into the bottom of a greased 9×13 baking dish. Bake for 15 minutes, then allow it to cool completely—pop it in the fridge to speed things up.
Step 3: Make the Filling
In one bowl, whip the heavy cream with vanilla until it forms soft peaks.
In a second bowl, beat together softened cream cheese and powdered sugar until smooth and creamy.
Gently fold the whipped cream into the cream cheese mixture. Stir until fully combined and smooth.
Step 4: Assemble
Spread the creamy filling over the cooled crust. Then, spoon the chilled blueberry topping evenly over the top.
Cover and refrigerate for a few hours or overnight so it sets up beautifully.
💙 Ready to Serve!
Slice, serve, and enjoy every dreamy, creamy bite of this homemade Blueberry Jamboree. Whether you’re a lifelong blueberry lover or a recent convert like me, this dessert is bound to become a favorite.