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Blueberries pavé

Author: 5/15
Pavés aux bleuets
Preparation 20
Baking 20
Portions 16
Freezing No


  • 500 ml (2 cups) of blueberries
  • 250 ml (1 cup) of sugar
  • 60 ml (1/4 cup) of water
  • 60 ml (1/4 cup) of cornstarch
For the crust:
  • 250 ml (1 cup) of flour
  • 125 ml (1/2 cup) of melted butter
  • 250 ml (1 cup) of finely chopped pecans
For cheese garnishing:
  • 250 ml (1 cup) of 35% whip cream
  • 1 package of cream cheese (Philadelphia) of 250 g, melted
  • 250 ml (1 cup) of sugar
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  • In a casserole, mix blueberries with sugar and water. Cook at low heat 15 minutes, until fruits melt.
  • In a small bowl, dilute cornstarch in 45 ml (3 tablespoons) of water added to the blueberries mixture. Continue cooking and stir until it thickers. Remove from heat ad cool down.
  • Preheat oven at 350°F (180°C).
  • In a bowl, mix flour with butter and pecans. Spread then press the mixture at the bottom of a mold of 33 cm x 23 cm x 5 cm (13 inches x 9 inches x 2 inches).
  • Oven bake 20 minutes. Remove from oven and cool down over a grill.
  • With an electric mixer, whisk the cream until it forms firm peaks. In another bowl, always with the electric mixer, whisk cream cheese with sugar. Add whipped cream to the cheese mixture with a spatula, then lay over cold crust.
  • Pour blueberries mixture over cheese mixture. Refrigerate 2 hours. Cut into 16 squares.

Chef's notes

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