MAGNOLIA BAKERY BLUEBERRY JAMBOREE #desserts #easy #recipes #blueberry #bakery

It was so great. Like an ideal gathering in my mouth. I knew promptly I MUST reproduce it when I returned home.

Soon thereafter (at home) I did a fast google search to check whether there were any plans to use as bouncing off focuses. I found a couple however the one that was the nearest to what I was at that point wanting to attempt was from Six Sister's Stuff.

The main things I truly did any other way were add some crisp lemon juice to the blueberry besting and some additional sugar in the cheesecake layer. I simply love the amazing way crisp lemon juice draws out the splendor in berries. I additionally cooked the blueberry beating only somewhat contrastingly then they propose in their ways. I feel like the sugar breaks down somewhat simpler with a dash of water included and a little lower temperature.

This treat isn't just delightful, it's wonderful, making it the ideal pastry for extraordinary events like Easter, Mother's Day, Bridal Showers or any sort of festivity!

Also try our recipe : OREO PEPPERMINT CRUNCH COOKIES RECIPE #recipes #dessert #oreo #cookies #peppermint

Ingredients :

Blueberry Topping:

• 2 pints fresh blueberries (approx 4 cups)
• ¼ cup granulated sugar
• 2 tbsp brown sugar
• 1 tbsp water
• 1½ tbsp corn starch mixed with 1½ tbsp water
• 1 tsp lemon zest
• ½ tsp lemon juice

Crust:

• ¾ cup butter, melted
• 2 cups flour
• 1 cup chopped pecans, toasted or un-toasted (toasted gives a little richer and nuttier flavor)
• 2 cups heavy whipping cream
• 2 cups plus 2 tbsp powdered sugar
• 16 ounces of cream cheese, softened
• 1 tsp vanilla

Instructions :

1. Make the glaze first by combining 1 pint (approx 2 cups) blueberries, granulated sugar, brown sugar and one tablespoon water in a small or medium sauce pan over medium heat.
2. Stir constantly and try to smash or pop some of the blueberries to help bring more liquid to keep sugar from burning. Once sugar is dissolved and blueberry mixture is starting to boil. Pour in the water cornstarch mixture and stir constantly while mixture comes back to a boil and thickens slightly.
3. This will take about 1 minute.
4. Remove from heat and add the remaining 1 pint of fresh blueberries, the lemon zest and lemon juice. Mix well and then transfer to the fridge to cool. This mixture needs to be completely cool when added to the top of the dessert.
5. To make crust preheat oven to 325 degrees and combine melted butter, flour and chopped pecans in a medium sized mixing bowl. Mix until well combined. Spray a 9x13 baking dish with cooking spray and press the flour pecan mixture evenly in the bottom of the pan. Bake at 325 degrees for 15 minutes.
6. Remove from heat and let cool while you make the filling. (I put it in the fridge to help it cool faster)
7. To make the filling you will need 2 medium or large mixing bowls. In the fist one you will whip the heavy whipping cream and the vanilla until it is thick but not completely whipped into whipped topping.

Source : bit.ly/369hhNW

 

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