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 Tablespoon cornstarch
- 1 ½ Tablespoon 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.
Omg, Looks Delicious, An YUMMY
this dessert did not set up for me, it was very runny…? thoughts?
Hi Julia,
I’m not sure what layer was runny. I’m thinking maybe the cream cheese layer. Did you whip the heavy cream first until thick and set? After whipping thick you set aside and combine the cream cheese and powdered sugar until blended, then add in the heavy cream that has already been whipped. The blueberry topping was quite thick too. I hope this helps. It really is a dessert that sets up well. Sorry you had a problem with it.
Can cool wip be used in place of heavy sipping cream?
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!
Hi Laurie. We haven’t tried using Cool Whip with this recipe so not sure how it would all turn out. We have other recipes that have cool whip mixed with powdered sugar and cream cheese. So I’m thinking it would work out ok. Let us know if you give it a try. Have a great week!!
I have been searching for this for a while…thank you six sisters….this was amazing!!!!
Pulse the pecans in processor they won’t even know…I did that and hid the crunch of the nuts….
I added blackberry ‘ s to mine and it was even better. Thanks for this wonderful desert.
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
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!
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?
Hi Liz. You can totally make this the night before. Keep in the fridge and cover it with plastic wrap or foil. 🙂
This was delicious. For some reason when I saw the recipe, I kept thinking bananas. I added several layers of them! We loved it!
Could this possibly be frozen and served later without separation?
This recipe should be fine to be frozen in an airtight container. Then thaw in fridge.
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.
Thanks Sarah!!
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?
We haven’t tried Blueberry Jamboree that way, but it sounds delicious!
Looks delicious have you ever used frozen blueberries? We have a ton frozen no fresh!
Frozen blueberries will work great too!
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!
Did you cook the blackberries with the blueberries? Or add them on top?
Love this recipe! Can I use GF flour for the crust next time?
We haven’t tried it but give it a go and let us know how it turns out!