Recipe: Magnolia Bakery’s Blueberry Jamboree

A recurring theme in our Summer 2013 edition has been the use of various shades of blue in modern summer home and beach house design. From Ren Miller, editor-in-chief of Design New Jersey magazine, to the expert staff at Peter Salerno Inc., to interior designers everywhere, blue seems to be the “it” color for vacation homes – especially summer kitchens.

With this ‘blue’ theme in mind, we present a sweet treat courtesy of the fine folks at Delish: Blueberry Jamboree, created by the expert bakers at Magnolia Bakery.

Whether  you’re looking for a sweet treat to please your loved ones and guests, or just a vibrant slice of dessert for yourself, this recipe is sure to be a hit in your newly redesigned summer kitchen. The ingredients are easy to find, the recipe is simple, and you’ll look like a famous dessert chef in no time!

(For more about the world-renowned Magnolia Bakery, its delicious menu and locations, please visit their website: Magnolia Bakery.)

Magnolia Bakery’s Blueberry Jamboree: Ingredients

Blueberry Topping

• 1 1/2 cup(s) fresh blueberries
• 1/4 cup(s) granulated sugar
• 1/8 cup(s) brown sugar
• 1 tablespoon(s) cornstarch
• 1 1/2 teaspoon(s) cornstarch
• 1 tablespoon(s) water
• 1 1/2 teaspoon(s) water
• 2 cup(s) fresh blueberries
• 3/4 teaspoon(s) lemon zest

Crust

• 3/4 cup(s) (1 1/1 sticks) unsalted butter
• 2 cup(s) flour
• 1 cup(s) toasted pecans, chopped

Filling

• 2 cup(s) heavy cream
• 1 pound(s) cream cheese, room temperature, cut into chunks
• 2 cup(s) sifted confectioners’ sugar

Magnolia Bakery’s Blueberry Jamboree: Recipe

1. Prepare blueberry topping: In a large pot combine 1 1/2 cups blueberries and both sugars.
2. Place on stove on medium-high heat and stir constantly. Stir until sugar is combined and blueberries start to pop and come to a boil.
3. Dissolve cornstarch in water. Add cornstarch/water mixture to the pot and stir until mixture becomes thick.
4. Remove from the heat and stir in remaining blueberries, combining gently. Add in the lemon zest and continue to combine gently and fully.
5. Cool to room temperature and refrigerate until ready to use.
6. Prepare the crust: Melt butter and combine with flour and pecans.
7. Butter a 9″ x 13″ rectangular glass dish and press crust into it. Bake at 325°F for about 15 minutes or until it just starts to lightly brown. Cool to room temperature.
8. Prepare the filling and assemble: Whip heavy cream and set aside.
9. Meanwhile, in a mixer bowl, beat together cream cheese and confectioners’ sugar. Fold whipped cream into cream cheese mixture until combined and then spread onto cooled crust.
10. Top with a thin layer of blueberry topping, about 4 cups.
11. Refrigerate for 1 hour or until set.

For more great summer recipes, visit Delish! And as always, for more information about creating your perfect beach house and/or summer kitchen, visit us online: Peter Salerno Inc.