We have the perfect Mother’s Day dessert! You will love this Blueberry Jamboree. It’s from a delicious bakery that first opened in 1996 on a quiet street corner in the heart of New York City’s West Village. It’s called Magnolia Bakery. They now have one in Los Angeles close to our sister Stephanie. She has had their delicious macaroons.
We had this blueberry jamboree at a recent family party and it was a hit. It’s a pecan shortbread crust layered with real whipped cream and a cream cheese filling, and topped off with a fresh blueberry topping. Happy Mother’s Day!
Serves: 24
Blueberry Jamboree Recipe
A delicious pecan shortbread crust layered with whipped cream and cream cheese filling, and topped off with a fresh blueberry topping.
Ingredients
Blueberry Topping
- 3 ½ cups fresh blueberries divided
- ¼ cup sugar
- ⅛ cup brown sugar
- 1 ½ Tablespoons cornstarch
- 1 ½ Tablespoons water
- ¾ teaspoon lemon zest
Crust
- ¾ cup butter unsalted
- 2 cups flour
- 1 cup pecans toasted and chopped
Filling
- 2 cups heavy whipping cream
- 16 ounces cream cheese cut into chunks
- 2 cups powdered sugar
Instructions
- 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.
- After it has thickened, remove from heat and add the remaining 2 cups of blueberries, then add in the lemon zest and stir in gently.
- Cool to room temp or refrigerate until ready to use.
- Grease a 9x13 inch glass pan. For the crust, melt the butter and stir in the flour and pecans.
- Press crust evenly into the bottom of the prepared pan. Cook at 325 for about 15 minutes or until lightly browned. Then let crust cool to room temperature.
- For the filling, whip the heavy cream and set aside.
- In another mixing bowl beat the cream cheese and powdered sugar together until smooth. Then add the whipped cream in with the cream cheese mixture and combine. Then spread over the cooled crust.
- Spread the blueberry topping over all. Let set in the fridge for about an hour.
Nutrition
Calories: 289 kcal · Carbohydrates: 27 g · Protein: 4 g · Fat: 19 g · Saturated Fat: 10 g · Trans Fat: 1 g · Cholesterol: 53 mg · Sodium: 148 mg · Potassium: 110 mg · Fiber: 1 g · Sugar: 16 g · Vitamin A: 587 IU · Vitamin C: 2 mg · Calcium: 50 mg · Iron: 1 mg
Equipment
- 9x13-inch Baking Pan
- Mixing Bowl
- Saucepan
Recipe Details
Recipe adapted from Taste of Home
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Omg, Looks Delicious, An YUMMY
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this dessert did not set up for me, it was very runny...? thoughts?
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Can cool wip be used in place of heavy sipping cream?
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Found your recipe on Pinterest while searching blueberry desserts. My daughter made this for my birthday. We liked it very much. My husband loved the pecan crust, the grandkids not so much. We will make it again with a graham cracker crust for the children. We will also double the blueberry sauce to serve extra on the side. Thanks!
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I have been searching for this for a while...thank you six sisters....this was amazing!!!!
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Pulse the pecans in processor they won't even know...I did that and hid the crunch of the nuts....
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I added blackberry ' s to mine and it was even better. Thanks for this wonderful desert.
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This is the second time I have made this.everyone just raves about it. Just enough sweetness with out being to sweet. Thank you did sisters
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Made this for 4th of July, it was so easy and delicious! I subbed the heavy cream/whipped cream for truwhip, it was tasty. Thank you for sharing!
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Considering this dessert but would need to make previous night....is this better when served an hour after making or is it just as good when it’s set over night?
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This was delicious. For some reason when I saw the recipe, I kept thinking bananas. I added several layers of them! We loved it!
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Could this possibly be frozen and served later without separation?
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I almost put the filling on the crust right after I made it . You advised to let it stand until room temperature, and I had forgotten that. I knew it was too hot for the filing so I waited. That might explain why it was runny if someone added it right away. I would suggest maybe adding the reminder to make sure the crust is cooled before adding the cream cheese layer. Just a thought.
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I LOVE this recipe and have made it many times! Have you ever tried making individual portions in a cupcake pan with liners? Wondering if it would work?
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Looks delicious have you ever used frozen blueberries? We have a ton frozen no fresh!
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I have used this recipe for years now. Everyone that I’ve made it for absolutely loves it. I’ve made several adaptations varying from strawberries to sour cherries. I make a graham cracker base for nut-allergy people and it’s still delicious. I can’t thank you enough. People are requesting them for their own parties!
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Did you cook the blackberries with the blueberries? Or add them on top?
