Get ready to lick your lips, friends! This Copycat Magnolia Bakery’s Blueberry Jamboree is a dreamy, layered dessert that combines a nutty crust, creamy cheesecake-like filling, and a bright, fresh blueberry topping. Perfect for Mother’s Day, Easter, or any spring and summer celebration—this one will have everyone asking for seconds!
🫐 Ingredients
Blueberry Topping
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2 pints fresh blueberries (about 4 cups)
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¼ cup granulated sugar
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2 tbsp brown sugar
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1 tbsp water
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1½ tbsp cornstarch mixed with 1½ tbsp water
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1 tsp lemon zest
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½ tsp lemon juice
Crust
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¾ cup butter, melted
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2 cups all-purpose flour
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1 cup chopped pecans (toasted for extra flavor, optional)
Filling
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2 cups heavy whipping cream
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2 cups + 2 tbsp powdered sugar
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16 oz cream cheese, softened
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1 tsp vanilla extract
👩🍳 Instructions
1. Make the Blueberry Topping
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In a saucepan over medium heat, combine 1 pint blueberries, granulated sugar, brown sugar, and 1 tbsp water.
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Stir constantly, gently smashing some of the berries to release juice.
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Once the mixture begins to boil, add the cornstarch-water slurry. Stir until thickened (about 1 minute).
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Remove from heat, stir in the remaining blueberries, lemon zest, and lemon juice.
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Transfer to the fridge to cool completely.
2. Prepare the Crust
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Preheat oven to 325°F (163°C).
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Mix melted butter, flour, and pecans until combined.
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Press mixture evenly into a greased 9×13-inch baking dish.
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Bake for 15 minutes, then let cool (refrigerate to speed it up).
3. Make the Filling
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In one bowl, whip heavy cream + vanilla until thick (but not stiff).
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In another bowl, beat cream cheese + powdered sugar until smooth.
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Fold the two mixtures together until creamy and fluffy.
4. Assemble the Dessert
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Spread the cream filling evenly over the cooled crust.
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Spoon the cooled blueberry topping over the cream layer.
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Cover and refrigerate until ready to serve.
Slice, serve, and enjoy every luscious bite! 💙
✨ Pro Tip: Toasting the pecans before making the crust adds a richer, nuttier depth of flavor.