Magnolia Bakery's Blueberry Jamboree

1 . Stage

Prepare blueberry topping: In a large pot combine 1 1/2 cups blueberries and both sugars.

2 . Stage

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 . Stage

Dissolve cornstarch in water. Add cornstarch/water mixture to the pot and stir until mixture becomes thick.

4 . Stage

Remove from the heat and stir in remaining blueberries, combining gently. Add in the lemon zest and continue to combine gently and fully.

5 . Stage

Cool to room temperature and refrigerate until ready to use.

6 . Stage

Prepare the crust: Melt butter and combine with flour and pecans.

7 . Stage

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 . Stage

Prepare the filling and assemble: Whip heavy cream and set aside.

9 . Stage

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 . Stage

Top with a thin layer of blueberry topping, about 4 cups.

11 . Stage

Refrigerate for 1 hour or until set.