MAGNOLIA BAKERY BLUEBERRY JAMBOREE #DESSERT #BLUEBERRY
Prepare to lick your lips peeps, this copycat Magnolia Bread shop Blueberry Celebration is Deeeelicious!
In February I went on an EPIC Young lady Gathering with my mother, sisters and sister-in-laws in NYC. We were there to commend my mother's 70th birthday celebration. We saw Anastasia and Originate From Away and ate at many astounding cafés, just as visited THE MET, the Downton Abby Display and the 9/11 Historical center. It was an astonishing outing!
The absolute last thing we did (that we had been discussing the entire end of the week yet were never on that side of the city) was go to the Magnolia Pastry shop. My sister-in-law, Becky, had been on a young ladies outing to NYC with her sisters a month prior and said the Banana Pudding at Magnolia Pastry shop was Astonishing! Along these lines, obviously, I was biting the dust to take a quick trip and check whether it truly satisfied the publicity.
When we arrived, it was packed and I felt somewhat hurried to settle on a choice on what else I needed to get other than the Banana Pudding. There were various decisions from three layer cake cuts, to huge treats, bars and cupcakes. There was additionally something that resembled a blueberry cheesecake (they called it Blueberry Celebration). I'm not a tremendous enthusiast of blueberries so despite the fact that it looked scrumptious I was a little stressed I may lament getting it and chose to go with the goliath lemon bar that had gotten my attention.
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
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
- 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.
- 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.
- This will take about 1 minute.
- 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.
- 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.
- Remove from heat and let cool while you make the filling. (I put it in the fridge to help it cool faster)
- 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.
- In the other bowl, whip the softened cream cheese and powdered sugar together. Combine them in which ever bowl is bigger and mix for another minute or two or until they re completely combined.
- Spread filling evenly over the completely cooled crust and then spoon blueberry mixture over the filling and gently use a spoon to evenly cover the entire top of the dessert with the beautiful topping.
- Cover and refrigerate until serving.
- ENJOY!
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