Get ready to lick your lips, Peeps! This copycat Magnolia Bakery Blueberry Jamboree is Deeeelicious! Raise your hand if you love all the Blueberry Desserts. I’ve always been more of a strawberry or raspberry person, but this little cutie just made me a HUGE fan of my new friend, the blueberry!
Fantastic Spring-Inspired Fruit Desserts!
- Amazing Strawberry Cheesecake Pastry Bites
- Fresh Strawberry Pie
- Easy Strawberry Shortcake Recipe
- Best Lemon Blueberry Bundt Cake
- Brown Butter Raspberry Pie
- Lemon Zucchini Bundt Cake
In February, I went on an EPIC Girl Party trip with my mom, sisters, and sisters-in-law in NYC. We were there to celebrate my mom’s 70th birthday. We saw Anastasia and Come From Away and ate at many amazing restaurants, as well as visited THE MET, the Downton Abby Exhibition, and the 9/11 Museum. It was an amazing trip!
The very last thing we did (We had been talking about it the whole weekend, but we were never on that side of the city.) was go to the Magnolia Bakery. My sister-in-law, Becky, had been on a girls’ trip to NYC with her sisters a month before. Becky said the Banana Pudding at Magnolia Bakery was AMAZING! So, of course, I was dying to go and see if it really lived up to the hype.
When we got there, it was crowded, and I felt a little rushed to make a decision on what else I wanted to get besides the Banana Pudding. There were a number of choices from three-layer cake slices, to large cookies, bars, and cupcakes. There was also something that looked like a blueberry cheesecake (the Blueberry Jamboree). I’m not a huge fan of blueberries. So even though it looked delicious, I was a little worried I might regret getting it. Instead, I decided to go with the giant lemon bar that had caught my eye. There isn’t any room to eat in the actual bakery, and it was raining. So we didn’t get a chance to eat our spoils until we got back to the Hotel.
My 24-year-old niece was with us, and she had opted for a generous slice of the Blueberry Jamboree. When we got back to the hotel, things were a little crazy because a few in our party had flights to catch. So we were getting our luggage and getting ready to say our goodbyes. While we were waiting for their ride to the airport to arrive, most of us took the small window of time to sample our Magnolia Bakery treats.
The Banana Pudding really was as delicious as I was hoping. I was regretting not getting the larger size. The lemon bar was okay, but nothing extra special. My niece offered me a taste of her Blueberry Jamboree, and I immediately regretted not getting it.
The blueberry topping was so fresh and tart. It paired perfectly with the sweet no-bake cheesecake center, and everything was balanced with the pecan shortbread crust. It was so good. Like a perfect party in my mouth. I knew immediately I MUST recreate it when I got home.
At home later that week, I did a quick Google search to see if there were any recipes to use as jumping-off points. I found a couple, but the one that was the closest to what I was already planning to try was from Six Sisters’ Stuff.
The only things I really did differently were adding some fresh lemon juice to the blueberry topping and a little extra sugar in the cheesecake layer. I just love how fresh lemon juice brings out the brightness in berries. I also cooked the blueberry topping just a little bit differently than they suggest in their directions. The sugar dissolves a little easier with a touch of water added and a little lower temperature.
I was so excited to make this Magnolia Bakery Blueberry Jamboree. I thought about it every day after our trip until I finally made it! It was just as good as I hoped, and I don’t even want to disclose how much of the 9×13 pan I ate myself. 🙂 SOOO GOOD! This dessert is not only delicious, but it’s also beautiful, making it the perfect dessert for special occasions like Easter, Mother’s Day, Bridal Showers, or any kind of celebration!
I hope you all get the chance to go to Magnolia Bakery in Real Life sometime, but for now, I’ve got your back. You can enjoy this Blueberry Jamboree any time you want!
step-by-step photos for making magnolia bakery blueberry jamboree
Frequently asked questions about making Magnolia Bakery Blueberry Jamboree
Can I use frozen blueberries?
Yes, you can. If you need to use frozen, let them completely defrost and drain 90% of the liquid before starting the recipe. Keep the liquid nearby in case you need to add a little more, but it is better to start with less and add more if needed.
Can I cut the recipe in half and use an 8×8 dish?
Yes. The filling might be a little thinner than the picture, but it should still work really well.
Can I make the crust without the nuts?
Yes, you can. The crust will still be yummy. The other option is using a graham cracker crust instead of a shortbread crust.
Can I use whole milk in place of heavy whipping cream?
No. The filling won’t set up correctly without the use of the heavy cream.
- Blueberry Topping:
- 2 pints fresh blueberries (approx. 4 cups)
- ¼ cup granulated sugar
- 2 tbsp brown sugar
- 1 tbsp water
- 1½ tbsp cornstarch mixed with 1½ tbsp water
- 1 tsp lemon zest
- ½ tsp lemon juice
- ¾ cup butter, melted
- 2 cups all-purpose flour
- 1 cup chopped pecans, toasted or un-toasted (toasted gives a little richer and nuttier flavor)
- 2 cups heavy whipping cream
- 2 cups plus 2 tbsp powdered sugar
- 16 oz. cream cheese, softened
- 1 tsp vanilla
- First, make the glaze.
- Combine 1 pint (approx. 2 cups) blueberries, granulated sugar, brown sugar, and one tablespoon water in a small or medium saucepan over medium heat.
- Stir constantly and try to smash or pop some of the blueberries to help bring more liquid to keep sugar from burning.
- Once sugar is dissolved and blueberry mixture is starting to boil, pour in the water-cornstarch mixture. Stir constantly while mixture comes back to a boil and thickens slightly, approximately 1 minute.
- Remove from heat and add the remaining 1 pint of fresh blueberries, the lemon zest, and lemon juice. Mix well. Then transfer to the fridge to cool. This mixture needs to be completely cool when added to the top of the dessert.
- Next, to make the crust, preheat the oven to 325 degrees.
- Combine melted butter, flour, and chopped pecans in a medium-sized mixing bowl. Mix until well combined.
- Spray a 9x13 baking dish with cooking spray and press the flour-pecan mixture evenly in the bottom of the pan.
- Bake at 325 degrees for 15 minutes.
- Remove from oven and let cool while you make the filling. Place in the fridge to help it cool faster.
- To make the filling, you need 2 medium or large mixing bowls. In the first bowl, whip the heavy whipping cream and the vanilla until it is thick, but not completely whipped into whipped topping.
- In the other bowl, whip the softened cream cheese and powdered sugar together.
- Combine both mixtures in the larger bowl. Mix for another minute or two or until completely combined.
- Spread filling evenly over the completely cooled crust, and then spoon blueberry mixture over the filling by gently using a spoon to evenly cover the entire top of the dessert with the beautiful topping.
- Cover and refrigerate until serving.
For Cheesecake Lovers