Blueberry Jumble

Ever since I lived in Vermont, I have been a fan of the blueberry. So when I tasted Magnolia Bakery in New York City's Blueberry Jamboree a few months ago, I nearly died and was reborn. It was that good.

Since I live over 2000 miles from the bakery, I searched the internets and found a recipe someone had put up. I don't know if it is actually the Magnolia bakery recipe, but I kind of doubt it because parts of it didn't make sense and I had to modify it a bit.

So I noted the changes I made, and have re-labeled it Blueberry Jumble. I made it for Thanksgiving yesterday, and it was superb. I'm posting it here so that A) I know where it is in the future when I want to make it, and B) so other fans of The Mighty Blueberry can try it out too.

BLUEBERRY JUMBLE

Blueberry Topping

• 2 cups blueberries
• 1/2 cups granulated sugar
• 1/4 cups brown sugar
• 2 tablespoons cornstarch
• 2 tablespoons water

~~~~~~~~~~~~~~~~~~~~~~~~ and then later you'll need...

• 1 ½ more cups blueberries
• 1 ½ teaspoons lemon zest
  

Crust

• 3/4 cups unsalted butter--room temperature
• 2 cups flour
• 1 cup toasted pecans, chopped fine and toasted ( I toasted, chopped, and then lightly toasted again)

Filling

• 2 cups heavy cream
• 1 pounds cream cheese--room temperature, cut into chunks
• 2 cups sifted confectioners' sugar

What You Do

Prepare the crust:

• Toast the pecans, then run through food processor to chop. If you like, you can toast a little more after chopping, to get the innerds toasted. Or you can not. But I did.
• Melt butter and combine with flour and pecans.
• Butter a large (aprox. 9" x 13") glass dish and press crust into it. Mine was oval, but rectangular would work too. A triangle would be even cooler, but oddly, I haven't ever seen triangular bakeware.
• Bake at 325°F for about 15 minutes or until it just starts to lightly brown. I had to keep mine in for about 25 mins., but it could be that my oven is way off. Just keep an eye on it!
• Cool to room temperature.

While crust is baking and cooling, prepare blueberry topping:

• Dissolve cornstarch in water and set aside.
• In a large pot combine 2 cups blueberries and both sugars.
• Cook on medium-high heat stirring constantly until sugar is combined and blueberries start to pop and come to a boil.
• Add cornstarch/water mixture to the pot and stir until mixture becomes thick.
• Remove from the heat and stir in remaining 1 ½ cups blueberries, combine gently.
• Add in the lemon zest and continue to combine gently and fully.
• Cool to room temperature and refrigerate until ready to use.
  

While blueberry topping is cooling, prepare the cream filling:

• Whip heavy cream and set aside.
• Beat together cream cheese and confectioners' sugar.
• Fold whipped cream into cream cheese mixture until combined.
• Spread cream mixture onto cooled crust.
• Top with blueberry topping.
• Refrigerate for 1 hour or until set.
• Serve cold.
• Enjoy!