Blueberry 5th Symphony Dessert

Blueberry 5th Symphony Dessert

This dessert is very musical - each layer is plain & simple on its own but together they make a scrumptious symphony of flavors!  This is my mom's creation and she graciously said that I could share it with all of you. 

The reason that I added in the "5th" into the title is because there are 5 delicious layers.

Printable Recipe

Dough
1 1/4 cup flour
3/4 cup butter
1/2 cup chopped pecans
1 packet vanilla sugar (if you don't have vanilla sugar then use 1 tablespoon of sugar & 1 teaspoon of vanilla extract).

Using a pie cutter (or "pulse" using a food processor) - combine the flour, butter & vanilla sugar until it resembles a crumb topping.  Stir in the chopped pecans.  
Butter or spray a 13 x 9 x 2 Pyrex dish.  Press the dough into the Pyrex dish (ONLY press the dough on the bottom - do NOT go up on the sides - it should only be a flat layer of dough).  Bake in a preheated 325 degree oven for 20 to 25 minutes (or until desired "doneness" is achieved).  Remove from oven and cool on a cooling rack.

On the left you will see that I pressed the dough into the pan and on the right it has not yet been pressed in.

Blueberry Layer
4 cups fresh blueberries (washed & drained) (if you are using frozen blueberries - you will need to cut back on the water below)
1/2 cup water (if using frozen blueberries - only use 1/4 cup water)
2 tablespoons butter
1 cup sugar
2 tablespoons corn starch
1/4 cup water

In a medium saucepan - combine the blueberries, 1/2 cup water, butter and sugar and place on burner set at medium heat.  Stir constantly until it almost boils.  In a separate bowl, using a small whisk - stir the corn starch into 1/4 cup water (the water needs to be at room temperature - NOT cold) until all the corn starch is dissolved.  Add this cornstarch mixture to the blueberry mixture while still on the burner and continue stirring and boil for 1 minute (you will notice it thicken).  (see pictures below).  Remove from heat and allow to cool.

Whipping Cream Layers
1 pint heavy whipping cream
2 tablespoons vanilla sugar

Using an electric mixer - whip the cream & vanilla sugar until peaks appear.  Place in fridge until assembly (see picture below).

Cream Cheese Layer
1 package of cream cheese (8 oz) (at room temperature)
1 cup powdered sugar
1/2 cup already whipped whipping cream

Remove 1/2 cup of whipping cream from the cream that you just whipped and set aside.  With an electric mixer - blend the cream cheese and powdered sugar until combined.  Now gently fold in the 1/2 cup whipping cream with a wooden spoon until combined.  (see picture below).

To Assemble:
1.  The baked dough layer should be totally cooled by now (NOTE - it must be totally cool to the touch otherwise it will melt the cream cheese layer.

2.  Take the cream cheese mixture and place tablespoon size blobs all over the crust (see picture above left) (this will help spread it more evenly over the entire crust).  Using a knife, gently spread the cream cheese mixture over the crust (as not to disturb the crust) (see picture above right).
3.  Divide the whipped cream in half - spread 1/2 of the whipped cream on top of the cream cheese layer.
4.  Gently spoon the blueberry layer on top of the first whipping cream layer.

5.  Finally, top with the second half of whipping cream and swirl with a knife so that a little of the blueberry color mixes into the top whipping cream layer - therefore resembling a symphony (see picture above right).  Place in the fridge for about 40 minutes (or more) and then cut into squares.

ENJOY!

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