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Blueberry Jamboree

Blueberry Jamboree is the perfect summer dessert! A nutty homemade crust is topped with a fluffy cream cheese filling and juicy fresh blueberries for a crowd-pleasing treat.

Blueberry jamboree slice on plate with spoon

Magnolia Bakery Blueberry Jamboree

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

One bite and I instantly knew why it was such a favorite. And then I set out to make it at home!

This dessert begins with a nutty crust made with just three ingredients. This is topped with a creamy whipped filling, which also calls for only three simple ingredients. Onto the creamy filling layer, you’ll pile on blueberries that are simmered on the stovetop with brown sugar and brightened up with lemon zest.

My mother used to make essentially this same thing, although she called it Blueberry Delight and used canned blueberry pie filling and Cool Whip. I prefer to bake from scratch, but that is certainly an option for those of you who want to use a couple of shortcut ingredients.

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Overhead view of blueberry jamboree ingredients

What You’ll Need

You don’t need anything fancy here—this Blueberry Jamboree recipe is made with simple, everyday ingredients!

For the topping:

  • Fresh blueberries
  • Granulated sugar
  • Brown sugar – I recommend using light brown sugar, which adds a touch of molasses flavor without over-shadowing the blueberries.
  • Cornstarch – You’ll use this and the water to make a slurry that thickens the blueberry mixture.
  • Water
  • Lemon zest

For the crust:

  • Unsalted butter
  • All-purpose flour
  • Toasted pecans – Toast the pecans in a skillet set over medium heat until they’re lightly browned and fragrant.

For the filling:

  • Heavy cream
  • Cream cheese – Let this come to room temperature so it’s easy to incorporate into the other ingredients.
  • Confectioners’ sugar – Sift the sugar first to prevent lumps from forming.

How do you know if blueberries are good?

When shopping for blueberries, look for berries that are even in size, with smooth, deeply-colored skin without any gashes or blemishes. The berries should be dry and plump, never mushy. It’s normal for blueberries to have “bloom,” or a silver coating on them; this is fine and doesn’t affect their flavor.

How to Make Blueberry Jamboree

Although there are three different components to this recipe, you’ll find that each is easy to make, so this dessert isn’t very much work to put together!

Make the topping:

Overhead view of blueberries and sugar in pan

Start the blueberries. In a large pot set over medium-high heat, combine 1 & 1/2 cups of blueberries and the sugars. Cook, stirring constantly, until the sugars are dissolved, the blueberries start to burst, and the mixture comes to a boil.

Overhead view of blueberry sauce in pan

Add the cornstarch slurry. Whisk together the cornstarch and water in a small bowl, then pour this mixture into the blueberries. Stir until the blueberry sauce thickens.

Finish and chill. Remove the pot from the heat and stir in the remaining blueberries and lemon zest. Cool to room temperature, then refrigerate.

Make the crust:

Prepare. Preheat your oven to 325°F and butter a 9″x 13″x 2″ baking dish.

Make the crust. Combine the crust ingredients in a mixing bowl, then press this mixture into the bottom of the prepared pan.

Bake. Place the crust in the oven and bake for about 15 minutes, or until it starts to brown lightly. Cool to room temperature before filling.

Make the filling:

Make the whipped cream. Pour the heavy cream in a mixing bowl and use an electric mixer to whip it until soft peaks form. (Wondering what soft peaks are? Check out this post: How to Make Sweetened Whipped Cream.)

Overhead view of cream cheese filling in glass mixing bowl

Combine the cream cheese and sugar. In a separate mixing bowl, stir or beat together the cream cheese and confectioners’ sugar until they’re smooth.

Finish. Fold the whipped cream into the cream cheese mixture, then spread this onto the crust. Top the filling with a thin layer (about 4 cups) of the blueberry mixture. 

overhead view of a slice of Blueberry Jamboree on a white and gray plate

Chill. Refrigerate Blueberry Jamboree for at least 1 hour, or until set.

What can I do with extra blueberry pie filling?

You may have some extra blueberry filling from this recipe, but don’t worry—that just means more dessert! You can refrigerate or freeze it for later and use it as a topping for Sour Cream Pound Cake, Cinnamon Almond Bread Pudding, Vanilla Bean Cheesecake, or Brown Butter Banana Bread. It’s also great on pancakes, French toast, and waffles.

Overhead view of blueberry jamboree on plate with spoon

Tips for Success

Here are a few pointers to help make your Blueberry Jamboree turn out perfect!

  • Make the components in stages. Each part is simple, but take note of the cooling times so that you can spread out the prep work accordingly.
  • Use full-fat cream cheese. Low-fat or no-fat versions will not set as well, resulting in a less-than-stellar filling.
  • Bring the cream cheese to room temperature. This will allow it to mix smoothly, without lumps.
servings of Blueberry Jamboree on white and gray plates

How to Store

Blueberry Jamboree will keep for 3 to 4 days in the refrigerator. Wrap it well or transfer leftovers to an airtight container.

Can This Recipe Be Frozen?

Yes, you can freeze this recipe for up to 3 months. Wrap it well, and when you’re ready to eat it, let it thaw in the refrigerator.

slice of Blueberry Jamboree on a white and gray plate
Find more chilled dessert recipes in the Recipe Index.

Video Tutorial: Blueberry Jamboree

Blueberry Jamboree

Yield 20 to 24 servings
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 white and gray plate


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


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 sugars are 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 using an electric mixer on medium speed.
  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.


How to store: Blueberry Jamboree will keep for 3 to 4 days in the refrigerator. Wrap it well or transfer leftovers to an airtight container.

How to freeze: You can freeze this recipe for up to 3 months. Wrap it well, and when you’re ready to eat it, let it thaw in the refrigerator.

Recipe courtesy of Magnolia Bakery.

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    39 Comments on “Blueberry Jamboree”

  1. 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. 🙂

  2. this looks heavenly :D~

  3. Foodnap summed that up well. It does look heavenly. I had to go back for another look at that first shot 🙂

  4. This looks delicious!!

  5. I love anything that comes out of Magnolia’s oven’s. and cream cheese and berries…forget fall- i’m all about these!

  6. 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.

  7. 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!

  8. Oh this looks so good…I wish I had a fork 🙂

  9. 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

  10. Anything with blueberry is a must! Looks amazing 🙂

  11. that looks so delicious (and refreshing!)

  12. That blueberry jam/compote looks so luscious and delicious.

  13. Looks divine, wish I had some right now!

  14. It looks wonderful.

  15. I want come here soon

  16. 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 :): Have a great day, Maria

  17. Oh this looks so lovely!

  18. 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).

  19. The blueberries look mouth watering. Perfect time of year to be baking in NYC.

  20. Think I could make this a day ahead of time? Wasn’t sure if refrigerating for 24 hours would mess up the texture

  21. Natalie, you can absolutely make this a day ahead. Even two! That’s not a problem at all. Enjoy!

  22. 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. )

  23. 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!!!!

  24. This is one of my favorite recipes of yours!

  25. 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.

  26. Can I make this and freeze it? 

  27. 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.

  28. 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 

  29. 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.

  30. This looks like a variation of a recipe from my youth .. 1950s-60s!
    Promoted by the makers of cream cheese it was called Blueberry Creamcheese Pie and had a graham cracker crust, creamcheese and whipped cream layer topped with out-of-the-can blueberry compote. 
    I was not a big fan of cakes, and I always asked for this for my birthday. Thanks for the memories!

  31. This dessert is absolutely delicious! It’s so fresh and creamy, and not overly sweet. Do you have a variation of the crust recipe without nuts? My daughter would love this but has a severe nut allergy. 

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