Blueberry Jamboree

Instructions

1. Preheat over to 325. Lightly grease a 9-inch pie pan or tart pan.
2. For the shortbread crust: in a microwavable bowl, melt the butter.
3. In a medium-sized bowl, add the melted butter, flour, and toasted pecans. Mix to combine. It helps to delicately work the mixture by hand.
4. Place the dough in the prepared pan. If using a pie dish, flatten and spread the crust mixture evenly along the bottom and up the sides of the pan. If using a tart pan, flatten the mixture just along the bottom.
5. Bake 12-15 minutes, until golden brown on top. Set aside to cool.
6. For the blueberry topping: in a small bowl, add the water and cornstarch. Whisk to combine, set aside.
7. In medium-sized saucepan, add 2 cups of the blueberries, granulated sugar, and light brown sugar.
8. Cook over medium-high heat and stir constantly to keep the sugars from burning on the bottom of the pan. Cook until the sugars are dissolved, the mixture starts to boil, and the berries have released their juices, about 5 minutes.
9. Stir while adding in the water/cornstarch mixture. Stir and cook until the mixture thickens, about 3-5 minutes.
10. Pour into a medium-sized bowl. Add the remaining 3 cups of blueberries, stir carefully to combine.
11. Cover and chill for at least 2 hours.
12. For the cream cheese layer: in a stand mixer fitted with the whisk, add the heavy cream and whisk on medium speed for 3-5 minutes, until stiff peaks form. Transfer to a medium-sized bowl.
13. In the stand mixer fitting with the paddle, add the cream cheese. Beat for about 1 minute to soften up the cream cheese.
14. Add in the powdered sugar, beat for about 1 minute until completely incorporated and smooth, scraping down the sides of the bowl as needed.
15. Remove the bowl from the stand mixer. Add in about 1/3 of the whipped cream, mix in completely. Add in an additional 1/3 of the whipped cream, carefully fold it in until mostly incorporated. Add in the last 1/3 of the whipped cream, carefully fold it in until completely incorporated.
16. To assemble: evenly spread the cream cheese layer over the cooled crust. Add enough of the cream cheese mixture to come about 1/4 inch from the top of the pan (you may have some leftover cream cheese mixture).
17. Layer the blueberry topping on top of the cream cheese layer. You might have to judge how much topping to add without it falling over the side.
18. Cover and chill for at least 2 hours. The longer it chills, the better the topping will set.