Blueberry Jamboree

Blueberry Jamboree is a delicious combination of nutty crust, cream cheese, and blueberries!

slice of Blueberry Jamboree on a square white plate

The last time I visited Magnolia Bakery, I noticed a sign proclaiming the staff favorite to be Blueberry Jamboree. I don’t think I’ve ever eaten anything but cupcakes from Magnolia, but I was intrigued. Blueberries, cream cheese, whipped cream… what’s not to like?

It’s true that fall has arrived, at least here in New York. That usually has my baking brain thinking of apples and cinnamon and cobblers and such. Some of you might consider this a warm weather dessert. I try not to discriminate and would recommend making this anytime you have access to blueberries.

Blueberry Jamboree in a glass pan

I confess that I have actually made something very similar to this. My mother used to make essentially the same thing, although she used canned blueberry pie filling and Cool Whip. While I do think the Magnolia version is better, I still feel nostalgic about that shortcut version.

Find more chilled dessert recipes in the Recipe Index.

More Blueberry Desserts

Yield: 20 to 24 servings

Blueberry Jamboree

Prep Time 40 minutes
Cook Time 15 minutes
Additional Time 1 hour
Total Time 1 hour 55 minutes

Blueberry Jamboree is a cool and delicious dessert that combines fresh blueberries, cream cheese, and a nutty crust.

slice of Blueberry Jamboree on a square white plate

Ingredients

For the topping:

  • 3 & 1/2 cups fresh blueberries, divided
  • 1/4 cup (50g) granulated sugar
  • 1/8 cup (25g) brown sugar
  • 1 tablespoon + 1 & 1/2 teaspoons cornstarch, dissolved in 1 tablespoon + 1 & 1/2 teaspoons water
  • 3/4 teaspoon lemon zest

For the crust:

  • 3/4 cup (170g) unsalted butter, melted
  • 2 cups (240g) all-purpose flour
  • 1 cup (110g) toasted pecans, chopped

For the filling:

  • 2 cups (473ml) heavy cream
  • 16 ounces 454g) cream cheese, at room temperature
  • 2 cups (220g) sifted confectioners' sugar

Instructions

To make the topping:

  1. In a large pot, combine 1 & 1/2 cups blueberries, granulated sugar, and brown sugar. Cook on the stovetop on medium-high heat, stirring constantly. Stir until the sugar is combined, the blueberries start to pop, and the mixture comes to a boil.
  2. Add the cornstarch/water mixture. Stir until the mixture becomes thick.
  3. Remove from heat. Stir in the remaining 2 cups of blueberries and the lemon zest.
  4. Cool to room temperature and refrigerate until ready to use. (Yields 1 quart.)

To make the crust:

  1. Preheat oven to 325°F. Butter a 9″x 13″x 2" baking dish.
  2. Combine the crust ingredients. Press into the bottom of the prepared pan.
  3. Bake until the crust starts to brown lightly (about 15 minutes).
  4. Cool to room temperature.

To make the filling:

  1. Whip the cream to soft peaks and set aside.
  2. In a separate bowl, combine the cream cheese and confectioners' sugar.
  3. Fold the whipped cream into the cream cheese mixture until just combined. Spread the filling onto the cooled crust. Top with a thin layer (about 4 cups) of blueberry pie filling.
  4. Refrigerate 1 hour or until set.

Notes

Recipe courtesy of Magnolia Bakery.

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