This dessert is July! I found the recipe on Six Sisters’ Stuff, who said they discovered it at Magnolia Bakery in New York City’s West Village. I’ve made it several times and have tweaked the recipe, because it’s hard for me to leave a recipe as is. It has a wonderfully simple shortbread crust, layered with a whipped creamy filling, and topped with a tart blueberry compote. Just scrumptious!

Crust

1 cup finely chopped pecans

1/4 teaspoon salt

3/4 cup melted butter

2 cups flour

Blueberry Topping

3 – 6 oz. containers of fresh blueberries, rinsed

1/4 cup sugar

1/8 cup brown sugar

1 1/2 tablespoons corn starch

1 1/2 tablespoons water

1/2 teaspoon lemon zest

1/2 teaspoon fresh lemon juice

Cream Topping

2 cups heavy whipping cream

2 – 8 oz. blocks cream cheese, room temperature

2 cups powdered sugar

Preheat oven to 325 degrees. Place the pecans in a small skillet on low heat. Warm them slowly, stirring often. When you begin to see them browning slightly and giving off a nutty smell, turn off the heat, add the salt and stir. In a medium bowl combine the warm pecans, melted butter and flour. Mix until the mixture is crumbly and well incorporated. Press the dough firmly into a prepared 9 by 13 baking dish, being sure it is even and smooth, not crumbly. Bake the crust for 15 minutes. Cool at room temperature.

In a large saucepan combine one container of blueberries, sugar, and brown sugar. Cook on medium heat, stirring until the blueberries begin to burst and boil. In a small bowl combine the corn starch and water. Add the corn starch mixture to the blueberry mixture and stir until it thickens. Remove the pan from the heat and stir in the remaining two containers of blueberries, lemon zest and juice. Set the mixture aside to cool.

In a mixing bowl, beat the whipping cream until it forms soft peaks. Set it aside. Next, beat the cream cheese until smooth. Add the powdered sugar and beat until creamy. Be sure to scrape down the sides, so there are no lumps. Add in the whipped cream and beat on low until the mixture is well incorporated.

Before layering the dessert be sure the crust and blueberry mixtures are at room temperature. Spread the whipped cream mixture over the crust. Carefully spoon the blueberry mixture on top. Refrigerate for at least an hour before serving.