Blueberry Jamboree is a delicious combination of nutty crust, cream cheese, and blueberries!
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.
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.
More Blueberry Desserts
Blueberry Jamboree
Blueberry Jamboree is a cool and delicious dessert that combines fresh blueberries, cream cheese, and a nutty crust.
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:
- 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.
- Add the cornstarch/water mixture. Stir until the mixture becomes thick.
- Remove from heat. Stir in the remaining 2 cups of blueberries and the lemon zest.
- Cool to room temperature and refrigerate until ready to use. (Yields 1 quart.)
To make the crust:
- Preheat oven to 325°F. Butter a 9″x 13″x 2" baking dish.
- Combine the crust ingredients. Press into the bottom of the prepared pan.
- Bake until the crust starts to brown lightly (about 15 minutes).
- Cool to room temperature.
To make the filling:
- Whip the cream to soft peaks and set aside.
- In a separate bowl, combine the cream cheese and confectioners' sugar.
- 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.
- Refrigerate 1 hour or until set.
Notes
Recipe courtesy of Magnolia Bakery.
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33 Comments on “Blueberry Jamboree”
I thought that *was* Blueberry Crunch! It looks wonderful. Magnolia Bakery is one of my new favorite places in the city…second only to your kitchen, of course. 🙂
this looks heavenly :D~
Foodnap summed that up well. It does look heavenly. I had to go back for another look at that first shot 🙂
This looks delicious!!
I love anything that comes out of Magnolia’s oven’s. and cream cheese and berries…forget fall- i’m all about these!
It looks good , but I must decline to eat it. The only way I can eat blueberries is in blueberry muffins. I do not like berry pies either. The only berry pie I can eat is strawberry pie. Any form of strawberry is fine with me but all other berries are persona no gratis to me.
The minute I saw the photo I thought of the same blueberry dessert you described that your mother made. I made that many times years ago & have wanted to bring back those memories but could never bring myself to buy canned pie filling & Cool Whip (dislike both now!). Thanks to you I can re-create an old favorite!
Oh this looks so good…I wish I had a fork 🙂
I never got to see this at Magnolia Bakery the time I went, but I did had a vanilla bean cheesecake and pudding, it was delicious, I can’t stand the idea of using canned blueberry pie filling, I think that the flavors are best when everything is fresh, so I’ll wait until I see fresh blueberries
Anything with blueberry is a must! Looks amazing 🙂
that looks so delicious (and refreshing!)
That blueberry jam/compote looks so luscious and delicious.
Looks divine, wish I had some right now!
It looks wonderful.
I want come here soon
Hi, these are very pretty pictures. Thanks for sharing. I posted a recipe that combines your recipe above with a dulce de leche cheesecake that I think could be delicious. Check it out on my blog where I share Mexican food and recipes galore :): http://www.mexfoodrecipes.com. Have a great day, Maria
Oh this looks so lovely!
This looks amazing, thanks for sharing. I’ve never been to Magnolia (not from NYC) but I’ve been wanting to buy their cookbook (or one of them at least–I think they have several).
The blueberries look mouth watering. Perfect time of year to be baking in NYC.
Think I could make this a day ahead of time? Wasn’t sure if refrigerating for 24 hours would mess up the texture
Natalie, you can absolutely make this a day ahead. Even two! That’s not a problem at all. Enjoy!
Only issue I have with making something like this a day or so ahead of time is the fact it sits there and calls out your name all day. )
This was an awesome recipe! One piece was not enough for my guests. Folding the whipped cream into the cream cheese made a luscious filling! This is a keeper!!!!
This is one of my favorite recipes of yours!
this dessert did not set up for me. the blueberries were very runny and the filing did not hold its shape. Thoughts. All ingredients were measured properly and the cream was whipped into proper peaks.
Hi, Julia. I’m sorry you had troubles! The dessert should be soft but still fairly sturdy right out of the refrigerator. If you didn’t chill it overnight, then just give it a bit more chilling time. If you used low-fat or non-fat cream cheese, that could definitely affect the outcome. The topping should have a liquid component, as you can see in the photos. If it was runnier than that, my guess would be it didn’t cook long enough to thicken.
Can I make this and freeze it?
Hi, Chrystal. I’ve not tried freezing it, so I can’t give you a definitive answer. My guess is it would be okay, but it would be best fresh.
I made this recently and loved it although I was inking of adding a little more cream to make it fluffier as I feel the one at Magnolia was slightly lighter than mine. I am making this again and going to test it with more cream but I just realized one of my cream cheese that I bought was 1/3 less fat. Do you think it will alter it too much using half low fat?
Hi, Dee. The folks at Magnolia gave me the recipe, but maybe they’ve altered it since then. Using some low fat cream cheese may alter the texture some, but I think it will be fine.
Has any one ever used cool whip in place of whipping your own? If so how much did you put and how did it turn out? – Thanks
Hi, Kelly. My mother used to make something very similar to this and always used Cool Whip. Generally, whipping cream doubles the volume, so I’d guess you’d need 4 cups.
Hi, we have a very similar recipe, but my Mom uses walnut instead of pecan and also uses whip cream. I love it! My favorite! It actually gets better after a day or two in the fridge. Thanks for sharing your recipe.