BLUEBERRY JAMBOREE

We have the perfect Mother’s Day dessert!  You will love this Blueberry Jamboree. It’s from a delicious bakery that first opened in 1996 on a quiet street corner in the heart of New York City’s West Village.  It’s called Magnolia Bakery.  They now have one in Los Angeles close to our sister Stephanie.  She has had their delicious macaroons.  We had this blueberry jamboree at a recent family party and it was a hit.  It’s a pecan shortbread crust layered with real whipped cream and a cream cheese filling,  and topped off with a fresh blueberry topping.  Happy Mother’s Day!

INGREDIENTS
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

Crust:

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

Filling:

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

INSTRUCTIONS

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. ........................................

for full instruction please see : www.sixsistersstuff.com

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