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A delicious pecan shortbread crust layered with whipped cream and cream cheese filling, and topped off with a fresh blueberry topping.


Blueberry Topping:

  • 3 1/2 cups fresh blueberries, divided
  • 1/4 cup sugar
  • 1/8 cup brown sugar
  • 1 1/2 Tablespoons cornstarch
  • 1 1/2 Tablespoons water
  • 3/4 teaspoons lemon zest


  • 3/4 cup butter, unsalted
  • 2 cups flour
  • 1 cup pecans, toasted and chopped


  • 2 cups heavy whipping cream
  • 16 ounces cream cheese, room temperature and cut into chunks
  • 2 cups powdered sugar


  1. In a large pan combine 1 1/2 cups blueberries, sugar, and brown sugar. Cook over medium high heat and stir constantly. Stir until sugar is combined and blueberries start to pop and come to a boil.
  2. Dissolve cornstarch in water. Add the cornstarch/water mixture in the pan with the blueberries and stir until the mixture becomes thick.
  3. After it has thickened, remove from heat and add the remaining 2 cups of blueberries, then add in the lemon zest and stir in gently.
  4. ............
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