If you have ever been to Magnolia Bakery and enjoyed their Blueberry Jamboree, then you will love our Blueberry Jamboree copycat recipe.
With the delicious pecan shortbread crust, cream cheese filling, and the best blueberry mixture on top you cannot go wrong, I mean it has fruit, so it’s healthy. 😉
Plus this fresh blueberry topping is like a thin layer of blueberry pie filling on top of a creamy filling with that cream cheese layer, yum!
This dessert recipe will be perfect for any special occasions you may have upcoming like Mother’s Day, or even if you just want a new delicious blueberry dessert to make for the first time.
Ingredients used to make Blueberry Jamboree:
Blueberry Topping
- Fresh blueberries divided
- Sugar
- Brown sugar
- Cornstarch
- Water
- Lemon zest
Crust
- Unsalted butter
- Flour
- Pecans, toasted and chopped
Filling
- 2 cups heavy whipping cream
- 16 ounces cream cheese cut into chunks
- 2 cups powdered sugar
How to make Blueberry Jamboree
- In a large pan combine 1 ½ 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 9×13 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.
Storage Suggestions
After you have served the Blueberry Jamboree you can save what’s left over for next time. The best way is by placing the cake into an airtight container and storing it in the refrigerator for 3-4 days.
Frequently Asked Questions
Yes, if you do not have the simple ingredients to make the pecan crust, then you can always substitute it for a graham cracker crust with melted butter instead of having a nutty crust.
By adding the cornstarch to the blueberry mixture it is are able to create similar to a homemade blueberry jam taste, but have it set up like you would like for a delicious blueberry pie.
It most definitely can. If you have plenty of blueberry desserts you already make, feel free to use your favorite fruit and replace the blueberries with it!
Enjoy More Delicious Breakfast and Coffee Cake Recipes
Some days there’s nothing we want more than a slice of chocolate cake. Check out our comprehensive list of cake recipes here.
- Frosted Banana Cake Recipe
- Frosted Gingerbread Pound Cake
- Lemon Blueberry Breakfast Cake
- Starbucks Copycat Lemon Pound Cake
Blueberry Jamboree Recipe
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 ½ 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 9×13 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.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Questions & Reviews