Ingredients
1 1/2 c. fresh blueberries
1/4 c. granulated sugar
c. brown sugar
1 tbsp. cornstarch
1 1/2 tsp. cornstarch
1 tbsp. water
1 1/2 tsp. water
2 c. fresh blueberries
3/4 tsp. lemon zest
3/4 c. unsalted butter
2 c. flour
1 c. toasted pecans
2 c. heavy cream
1 lb. cream cheese
2 c. sifted confectioners’ sugar
Preparation
Step 1Prepare blueberry topping: In a large pot combine 1 1/2 cups blueberries and both sugars.Step 2Place on stove on medium-high heat and stir constantly. Stir until sugar is combined and blueberries start to pop and come to a boil.Step 3Dissolve cornstarch in water. Add cornstarch/water mixture to the pot and stir until mixture becomes thick.Step 4Remove from the heat and stir in remaining blueberries, combining gently. Add in the lemon zest and continue to combine gently and fully.Step 5Cool to room temperature and refrigerate until ready to use.Step 6Prepare the crust: Melt butter and combine with flour and pecans.Step 7Butter 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.Step 8Prepare the filling and assemble: Whip heavy cream and set aside.Step 9Meanwhile, 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.Step 10Top with a thin layer of blueberry topping, about 4 cups.Step 11Refrigerate for 1 hour or until set.
