Stovetop blueberry streusel with Bavarian cream

In a saute pan over medium heat, combine the blueberries, sugar, lemon zest, lemon juice and cornstarch; bring to a simmer and cook about five minutes until well thickened.

Off the heat, mix in the blackberry jam and set the filling aside.

For the pastry cream, heat the milk in a small pot to 160 to 170F.

In a mixing bowl, whisk the egg yolks with the sugar and cornstarch until smooth; slowly pour in the hot milk while whisking.

Return to the pot and cook over low to medium heat until thickened, three to five minutes, lifting the pot off the stove occasionally so the bottom does not overcook.

Transfer to a small bowl, cover with plastic wrap and chill in the fridge.

For the streusel, rub the flour, sugar, salt, vanilla and cold diced butter together by hand to between mealy and chunky.

Cook in a pan over medium heat about 10 minutes, stirring constantly so no bits get too dark.

Whisk the heavy cream, vanilla and sugar in a mixing bowl to soft peaks.

Whip the pastry cream until very smooth, loosening with a little milk if too thick, to roughly the consistency of the whipped cream; fold a few good dollops of it into the cream without deflating it.

Spoon warm blueberry filling into a serving dish, top generously with streusel and finish with a dollop of Bavarian cream.