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.
Chef’s Tools:
More Blueberry Favorites
- 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
- Crust:
- 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)
- Filling:
- 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.
- ENJOY!
For Cheesecake Lovers
I wanted to confirm it’s 12tbsp of cornstarch. Is that right?
No, I hope you didn’t make it it is 1 1/2. I am fixing that typo right now.
No. It is 1 1/2 T just to thicken up the fruit. I made this on a Sunday, life happened and I was unexpectedly out of town Mon- Thursday. Had it on the Saturday after I made it, almost a week after I originally made it. It was SO terrific! Hubs had it on Monday and Tuesday thought it was really good until he had it when it was almost a week old. Said it was even better than ever! Love this recipe!
This looks similar to the one I make with cubed angel cake
No, 1 and a half. It may be formatted improperly on mobile.
It’s one and a half tablespoon = 1 and 1/2 tablespoons.
I can’t wait to make this but can you clarify how much cornstarch to use please?
1 1/2 tbsp.
You still did not fix the typo!
It now says 1 12 tbls of cornstarch lol
I am sorry, that is so weird, I will go check it again.
112 Tbsp of cornstarch seems like a lot 😉😆 It took me a minute to figure out whether it was supposed to be 1 1/2 Tbsp or 1/2 Tbsp.
Oh no, thanks for telling me, I will go fix that.
Made it and it’s delicious!
Awesome, thanks Kristin!
Can frozen blueberries be used?
Can I use a jelly roll pan to bake it so that it serves more people
You could try it but you would probably need to double or 1 1/2 the crust and the topping.
Did you use self rising flour in your crust or all purpose.
Hi Kathy, I use all-purpose.
Have you tried freezing this? I had a party cancelled. Now I have 3 pans of dessert.
Shouldn’t there be sugar in the crust
Hi Janet, this crust is a simple shortbread crust and doesn’t have sugar. It really balances nicely with the sweet filling and tart topping.
Can I use frozen blueberries
You can but you have to be careful and watch the sauce. Sometimes it will be a little runnier and need to simmer a little longer to thicken up.
Could you use frozen blueberries?
You could, but the extra liquid in the frozen berries will make the topping runny. If you need to use frozen, let them completely defrost and drain 90% 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 need to add more. I hope that makes sense.
This is the ONLY recipe for Magnolia Bakery’s Blueberry Jamboree on the internet that makes any sense at all. Even Good Housekeeping’s recipe makes no sense and has errors in measurements. Thank you for your recipe–it’s delicious, and IT WORKS.
You are so welcome! Glad you found it! 🙂
Delicious! And rather simple to out together! Thanks!!
Great, I’m glad you liked it!
Has anyone tried using almond flour in the crust?
I haven’y but I bet it would be really good.
I made it last night because I was craving for Magnolia’s Blueberry Jumboree cake. The result is so delicious. Thanks for sharing the recipe.
I made your recipe earlier this week and it is absolutely delicious and 99% of Magnolia’s Blueberry Jamboree. Do you know the nutional value of your recipe? If so, I would greatly appreciate it could you post it or send it to me. Thanks for sharing your wonderful “copycat” recipe.😊
Thank you so much Laura! I am so glad you made it and loved it. I am sorry I do not have the nutritional value figured out for this one.
Can I use almonds instead of pecans? TIA
You could definitely use some chopped up almonds.
Hi, I see you used a 9x 13 pan but I was wondering if I could use a classic 9” cheesecake pan (spring foam) and expect the same outcome. Excited to try this!
A 9×13 pan will be better. If you use a cheesecake pan, you’ll have some excess that you’ll need to put in a smaller dish.
I am confused about the crust. I cannot eat nuts so you mentioned leaving them out. Does flour and butter make an shortbread crust, or do you add shortbread cookie crumbs?
Hi Lynne, the flour and butter will make a nice shortbread crust even without nuts. No need to add anything else.
Can you use whole milk in place of the heavy whipping cream?
No, it won’t set up correctly without the use of the heavy cream.
Can you use almond flour instead of all purpose flour for the crust?
Hi Jenny, I haven’t ever tried it with anything except all-purpose flour, but it’s worth a shot.
Yes I tweaked this to be keto friendly so I use Costco’s finely ground almond flour, adding 1/2c more than original recipe. I use Swerve instead of the granular sugar, Swerve Brown Sugar instead of regular brown sugar and Philadelphia Cream Cheese (only one with <1 g carbs per serving). Its a decadent and beautiful dessert and everyone loves it!
Awesome! So glad to know it worked with those modifications!
I can’t remember if I have all-purpose or self-rising flour in my container. Either way, my crust is pretty crumbly and not holding together at all. I’m trying to put it back in the oven for more time- hoping that crisps it up? Otherwise everything else has worked out (& the bites I’ve stolen along the way are SO good)!
Hi Shannon, bummer about the crust, it sounds like it might be self-rising flour. Glad the rest is turning out great. This is one of our summer favorites!
Can I cut the recipe in half and use a 8×8 pan?
Yes, the filling might be a little thinner than the picture but it should still work really well.
Try making this with equal parts sour cream. It makes the best no-bake cheesecake!
I love that idea Brandi, I’l definitely try that next time.
A keeper. Thank you for posting.
For the base I already had a cake for making a jelly roll. I made 1/2 the recipe and used 1 cup of icing sugar. I made it in a 8″ springform pan. Sweetness is just right. It’s so delicious. I love how the blueberries come together.
Awesome! That sounds delicious Sandia!
Sounds delicious with sour cream! Did you half the cream cheese and add half sour cream?
Love this recipe. I was in hurry. Halved it and put in premade graham cracker Pie crust. So good. Can’t wait to make it again with your crust when feeding more people. Tks for sharing.
Awesome! I am so glad you liked it and what a good idea to use a pre-made graham crust!
Hi, is there any part of this recipe I can make a day or 2 ahead of time? Could I make it the night before? Thanks!
You can definitely make this recipe the night before. If you needed to you could probably make the sauce two days in advance and keep it covered in the fridge until ready to top the cake with it.
I am making this for a gourmet dinner. I have a couple people with nut allergies. How would I do the crust without the nuts?
Hi Roxie,
You can just leave the nuts out and the crust will still be yummy. The other option is using a graham cracker crust instead of a shortbread crust.
This is wonderful!! I made it exactly like your recipe. My family loved it and my husband is still talking about it a week after we finished it.
Have you ever tried it with peaches? Peaches are in season now and I am contemplating trying it… just wondering if you have any tips.
Sorry this response is so late. I think it would be amazing with peaches! Yum!
This recipe is so good! And simple too. I’ve made it a few times now and it’s always eaten so fast. Recommend, recommend, recommend!
Yay! This makes me so happy Bev! 🙂
Did you know there’s a Magnolia Bakery cookbook that came out recently? I found it at the library. It has a whole chapter on banana pudding. Blueberry jamboree is in there too.
Really? No, I didn’t know that. I’ll have to check it out and see how close my recipes are to theirs. 🙂
This has now become a new fav!! I did change one thing that I felt made the recipe pop. I added a little salt to the blueberry topping and to the crust!! Made a BIG difference in my taste!!
What a great idea Jannie! I love it, i’ll definitely try that next time. Did you also use salted butter in the crust?
I made this yesterday and it was delicious. It tastes exactly like the Magnolia Bakery original. Thank you for the recipe!
Yay! You are so welcome Jamie!
#junegiveaway
I wish someone would make this for me every Sunday. It’s truly delicious!! So amazing and so much like the real thing. It’s one of my faves to buy when I’m in NYC. #julygiveaway
Made this today – I am always looking for recipes that use blueberries. I probably should have halved the recipe, which would be easy to do. My husband said – “you need to make this more often, great summer desert.! My renter said, “its a keeper!” Best part for me is it uses lots of blueberries as my plants are overachievers! Thanks for the recipe!
I’m so jealous about your blueberry bushes! So glad you found this recipe and that it was a hit! 🙂
What a great summer dessert. Love I can easily convert this to gluten free.
Yay! So glad you like it Angela!
Oh my goodness!!! Made it tonight and everyone loved it. Sweet, yet not overly sweet. Fresh and indulgent all at the same time. Perfect for spring and summer. Question…how long does this keep?
Yay! I’m so glad you liked it! It usually stays good for about 3-4 days if covered tightly and refridgerated.
This sounds like a delicious recipe and I can’t wait to try it! I need a large dessert for a potluck — is there an easy way to adapt it to a jelly roll-size pan (16×12)?
Hi Mary, I haven’t ever tried it in a jellyroll sized pan. I think one and halfing the crust and then keeping the other things the same. If you add any more filling I’m afraid it would over fill a jelly roll pan. If possible I would stick to making it in a 9×13 and just make 2 if you need to.
Your dessert was excellent and easy to prepare. Friends just raved about it. I put small slices of leftovers into my freeze dryer. Wow, what a snack. My granddaughter is going to love these.
Oh my goodness! I love the idea of freeze drying it! That sounds amazing! I am so glad you and your friends loved the dessert.
what is a freeze dryer
Hi Sandy, this is what is a freeze dryer looks like: https://amzn.to/3PYWTpR
I’m so upset! I tried to make this gluten free by subbing out the flour for a GF flour mix (yes it has xanthan gum) and the crust is still mushy. It won’t brown or get “cookie like”. Any advice?
Bummer, I am sorry to hear that. Maybe if you need it gluten free, try making a graham cracker curst with gluten free graham crackers instead of the shortbread crust.
I am making this for the first time for my husband’s birthday. He’s from Maine and loves anything blueberry. It’s chilling in the fridge now but the filling is just delicious! I bet it’s going to be amazing.
Yay! I am so jealous, I love this dessert and wish I had one in my fridge right now. I hope he enjoyed it for his birthday.
This blueberry jamboree was delicious. I have made it several times and got rave reviews from people I shared it with. Just made it for thanksgiving
Thank you! I am so glad you like it! 😊
This was absolutely delicious! Made it for a party and everyone loved it! I enjoyed having some of the fat blueberries in the sauce that really made it pop! The crust was delicious too! Thanks for this awesome recipe. I’ll definitely be making this again!!
Yay! I am so glad you liked it Kris. I also love the texture and pop of the blueberry sauce!
The blueberry topping was not nearly enough for a 9×13. It was so thin so I went back to the store to get more blueberries. The picture on the recipe was very deceiving as how just 2 pints would look .Make two separate batches of the topping. Top the dessert with the first batch and let it chill. Then put the second batch on top. It is an expensive dessert to make as I spent 12.00 on 4 pints of blueberries. It was delicious but probably easy 20.00 to make this dessert. It does serve about 10 people with a nice size serving
Hi Jeri, I’m sorry you had a hard time getting the topping to cover the dessert. I’m glad you made it work by getting more. I’m not sure what happened with yours, I have never had an issue getting it to cover the dessert. And you’re right, this is a more expensive dessert then some. I have made it with frozen berries and had it turn out quite delicious too. Maybe you could try that next time to make it more cost effective.
Dangerously good! I keep going back for more! Husband enjoyed this too, and he’s kinda picky. I halved the recipe, and it turned out great. It’s a keeper!
Awesome, I’m so glad you both like it!
Unfortunately it’s to difficult to read the recipe with all the adds popping up and covering the recipe. Why don’t you add a print button?
Hi Cathy, There is a prink button on the recipe card. You can hit the button at the top of the post that says Jump to Recipe to get to the recipe card and then print it from there.
This is so amazing!! I made it for work once. Now it is requested for birthdays!! Thank you so much for sharing
Yay!!! So glad you like it! I love that it is such a hit at work! Thank you so much for commenting, I love hearing this!
This was delicious! Even better than a yum yum!! I will be making this again!
This is fantastic. I almost cheated and used canned blueberry sauce but I am glad I made it from scratch. Got rave reviews from my family! Thank you.
So glad you stopped yourself. The fresh blueberries really make the topping sing! So glad you liked the recipe!
This is called Purple Passion Pie, my grandmother made in late 50’s early 60’s. It was taken from a cool whip recipe. Exact ingredients.
Wow! That is awesome! I had no idea! Thank you for sharing!