COPYCAT MAGNOLIA BAKERY’S BLUEBERRY JAMBOREE

Ingredients:

TOPPING:

3 tbsp brown sugar

⅓ c. granulated sugar

1 tbsp water

1 tsp lemon zest

1 ½ tbsp cornstarch

½ tsp lemon juice

3 ½ c. fresh blueberries, divided

CRUST:

2 c. all-purpose flour

1 c. pecans, finely chopped

¾ c. butter, melted

FILLING:

2 c. powdered sugar

2 c. heavy whipping cream

1 tsp vanilla

16 ounces cream cheese, at room temperature

How to make:

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