Blueberry Jamboree

Fresh blueberries, cream cheese, and a nutty crust combine for an irresistibly cool, delicious dessert! - Bake or Break

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 is a cool and delicious dessert that combines fresh blueberries, cream cheese, and a nutty crust. - Bake or Break

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 would have no qualms about going back to the more convenient method.

Blueberry Jamboree

Yield: 20 to 24 servings

Prep Time: 40 minutes

Cook Time: 15 minutes

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


For the topping:

  • 3 & 1/2 cups fresh blueberries, divided
  • 1/4 cup granulated sugar
  • 1/8 cup 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 unsalted butter, melted
  • 2 cups all-purpose flour
  • 1 cup toasted pecans, chopped

For the filling:

  • 2 cups heavy cream
  • 16 ounces cream cheese, at room temperature
  • 2 cups 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 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.

Recipe courtesy of Magnolia Bakery.

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