We did our yearly blueberry picking and I am pretty sure the kids ate about 4lbs just on the drive home from the field! HA! We were having some guests for dinner and I wanted to make a dessert with the fresh blueberries for dessert. I thought about cobbler, which is always good, but I wanted something a bit different, so I made this Blueberry Jamboree.
It was sooo good! Thankfully, there were enough leftovers for us to eat for breakfast the next morning. YUM! This is very much like a no-bake cheesecake! Everyone loved it and it was delicious. It will be made again for sure!
You can also make this with ANY berry. Strawberries, Blackberries, Raspberries – whatever your preference! It will be delicious with any berry available.
Now I am wishing I had some more in the refrigerator right now.
Ingredients:
Blueberry topping:
- 3 1/2 cup blueberries (or any berry)
- 1/4 cup sugar
- 1/8 cup brown sugar
- 1 1/2 tbsp cornstarch
- 1 1/2 tbsp water
- 1 tsp lemon zest (optional)
Crust:
- 3/4 cup butter
- 1 cup pecans, chopped
- 2 cups flour
Filling:
- 2 cups whipping cream
- 16oz cream cheese (2 packages)
- 2 cups powdered sugar
Directions:
In a pan, combine 1 1/2 cups of blueberries, sugar, and brown sugar. Cook over medium heat, stirring constantly. Stir until sugars are combined and blueberries start to pop and boil. Dissolve the cornstarch in the water. Add to the blueberry mixture in the pan. Stir until the mixture becomes thick. Once thickened, remove from heat and add in the remaining 2 cups of blueberries and lemon zest (optional) – stir in gently. Cool to room temperature.
Grease a 13×9 pan. Heat oven to 325. Melt the butter and stir in the pecans and flour. Press into the bottom of the pan. Cook for 15 minutes or until lightly browned. Allow to cool to room temperature.
Whip the whipping cream until you get a lovely whipped cream. In another bowl, beat together the cream cheese and powdered sugar until smooth and light. Then fold in the whipped cream until completely incorporated. Spread into the cooled crust. Spread the blueberry topping over all of it. Let sit in the refrigerator for at least an hour.
Enjoy!
Ingredients
- Blueberry topping:
- 3 1/2 cup blueberries (or any berry)
- 1/4 cup sugar
- 1/8 cup brown sugar
- 1 1/2 tbsp cornstarch
- 1 1/2 tbsp water
- 1 tsp lemon zest (optional)
- Crust:
- 3/4 cup butter
- 1 cup pecans, chopped
- 2 cups flour
- Filling:
- 2 cups whipping cream
- 16oz cream cheese (2 packages)
- 2 cups powdered sugar
Instructions
- In a pan, combine 1 1/2 cups of blueberries, sugar, and brown sugar.
- Cook over medium heat, stirring constantly.
- Stir until sugars are combined and blueberries start to pop and boil.
- Dissolve the cornstarch in the water.
- Add to the blueberry mixture in the pan.
- Stir until the mixture becomes thick.
- Once thickened, remove from heat and add in the remaining 2 cups of blueberries and lemon zest (optional) - stir in gently.
- Cool to room temperature.
- Grease a 13x9 pan.
- Heat oven to 325.
- Melt the butter and stir in the pecans and flour.
- Press into the bottom of the pan.
- Cook for 15 minutes or until lightly browned.
- Allow to cool to room temperature.
- Whip the whipping cream until you get a lovely whipped cream.
- In another bowl, beat together the cream cheese and powdered sugar until smooth and light.
- Then fold in the whipped cream until completely incorporated.
- Spread into the cooled crust.
- Spread the blueberry topping over all of it.
- Let sit in the refrigerator for at least an hour.
