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Blueberry Jamboree Bake or Break

How To Make Copycat Magnolia Bakery's Blueberry Jamboree. First, make the glaze. Combine 1 pint (approx. 2 cups) blueberries, granulated sugar, brown sugar, and one tablespoon water in a small or medium saucepan over medium heat. Stir constantly and try to smash or pop some of the blueberries to help bring more liquid to keep sugar from.

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Once cooled, pour the blueberry compote over the cream cheese layer. The Topping: Combine the remaining 1 ½ cups of fresh blueberries, granulated sugar, and lemon juice in a saucepan. Cook until the blueberries soften and the sugar dissolves, creating a beautiful blueberry sauce. Cool it. Spread this sauce evenly over the blueberry layer.

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Stir in the remaining blueberries, transfer to a bowl, and let cool for 5 minutes before transferring it to the fridge to cool completely. Next, prepare the crust by preheating the oven to 325°F and greasing a 9×13-inch baking dish with nonstick spray. In a medium bowl, mix together melted butter, flour, and chopped pecans until well combined.

Blueberry Jamboree Bake or Break

Crust. To toast the pecans, add them to a medium skillet over medium heat. Toast until browned and fragrant, stirring frequently (3-5 minutes). Remove from heat and let cool. When ready, in a medium bowl, combine melted butter, flour, and toasted pecans. Press into the bottom of the prepared 9×13-inch baking dish.

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Next, to make the crust, preheat the oven to 325 degrees. Combine melted butter, flour, and chopped pecans in a medium-sized mixing bowl. Mix until well combined. Spray a 9×13 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.

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Step 1: In a saucepan, over high heat combine 2 cups of blueberries and both types of sugar. Stir until the sugar dissolves. Step 2: In a bowl mix cornstarch with 1 tablespoon of water. Stir this mixture into the blueberry mixture. Continue stirring until it thickens.

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In a medium bowl, whisk together the pecan flour, pecans, sweetener, and salt. Stir in the melted butter until the dough begins to clump together. Press the crust firmly and evenly into the bottom of the prepared pan and bake 15 to 18 minutes, until lightly browned around the edges. Remove and let cool completely.

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Preheat your oven to 325°F and butter a 9″x 13″x 2″ baking dish. Make the crust. Combine the crust ingredients in a mixing bowl, then press this mixture into the bottom of the prepared pan. Bake. Place the crust in the oven and bake for about 15 minutes, or until it starts to brown lightly.

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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.

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2 cups sifted confectioner's sugar. 1. Heat oven to 325°. Butter a 9x13'' rectangular glass dish. In a bowl, combine the melted butter, flour and pecans. Press the mixture into the glass dish and bake for about 15 minutes or until lightly browned. Remove from oven and cool to room temperature. 2.

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Instructions. How to make Copycat Magnolia Bakery's Blueberry Jamboree. Topping: Step 1: Place 2 c. of the blueberries in a large saucepan along with the sugars and mix well over medium-high heat until the sugar has dissolved. Step 2: Place the cornstarch in a small bowl. Add 1 tbsp cold water and mix well. Then, pour this over the blueberry.

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In a large pan combine 1 1/2 cups blueberries, sugar, and brown sugar. Cook over medium high heat and stir constantly. Stir until sugar is combined and blueberries start to pop and come to a boil. Dissolve cornstarch in water. Add the cornstarch/water mixture in the pan with the blueberries and stir until the mixture becomes thick.

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Combine sugar and 1 1/2 cup blueberries over medium heat. Cook until blueberries start to breakdown and sugar begins to melt. Dissolve Cornstarch in water then add mixture to blueberries. Stir gently. Remove from heat add vanilla, spices and remaining blueberries. Let cool to room temperature.

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Step 2 Place 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 3 Dissolve cornstarch in water. Add cornstarch.