Blueberry Jamboree

Step 1 -Preheat the oven to 325 degrees F.

Step 2 -Line a 9x13-inch baking dish with parchment paper.

Step 3 -In a large saucepan over medium-high heat, add 2 cups blueberries, the granulated sugar, and the brown sugar, mixing until the sugar is dissolved. Don't worry if the blueberries pop, that’s normal.

Step 4 -In a small bowl, whisk together the cornstarch and water until a slurry forms.

Step 5 -Pour the cornstarch slurry into the blueberries and stir until thickened.

Step 6 -Add the lemon zest and stir to combine.

Step 7 -Remove the saucepan from the heat.

Step 8 -Fold in the remaining blueberries.

Step 9 -Pour the blueberry mixture into a separate bowl and allow it to cool slightly before chilling it in the refrigerator.

Step 10 -In a medium bowl, combine the pecans, melted butter, and flour.

Step 11 -Press the crust mixture into the bottom of the prepared baking dish.

Step 12 -Bake until golden, about 15 minutes.

Step 13 -Remove the baking dish from the oven and allow it to cool to room temperature.

Step 14 -In the bowl of a stand mixer add the heavy cream.

Step 15 -Start mixing at the lowest speed and gradually increase the speed to medium as the cream begins to thicken. This helps prevent splatter.

Step 16 -Once the cream starts to thicken, stop the mixer and slowly add the confectioners' sugar.

Step 17 -Resume mixing, starting at low speed and gradually increasing to high speed until the mixture starts to peak.

Step 18 -In a separate large bowl, add the cream cheese and beat until creamy.

Step 19 -Gently fold the whipped cream mixture into the cream cheese.

Step 20 -Pour the cream cheese mixture into the cooled crust.

Step 21 -Top the whipped cream cheese mixture with the blueberry mixture.

Step 22 -Chill in the refrigerator for about 1 hour.

Step 23 -Serve!