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April 23, 2018 38 Comments

Magnolia Bakery Blueberry Jamboree

Magnolia-Bakery's-Blueberry-Jamboree-Collage-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!

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In February, I went on an EPIC Girl Party 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.Magnolia-Bakery's-Blueberry-Jamboree10It 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 add 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 everyday 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!Magnolia-Bakery's-Blueberry-Jamboree10This dessert is not only delicious, it’s 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

Magnolia Bakery Blueberry Jamboree collage

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% 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 the heavy whipping cream?

No. The filling won’t set up correctly without the use of the heavy cream.

More blueberry favorites

Best-Lemon-Blueberry-Bundt-CakeBest Lemon Blueberry Bundt CakeNo-Fail Blueberry MuffinsBerry-Cobbler-Single-Serve-RecipeBerry Cobbler Recipe…Make it for one, two or twenty….

5.0 from 5 reviews
Magnolia Bakery Blueberry Jamboree
 
Print
Prep time
1 hour
Cook time
20 mins
Total time
1 hour 20 mins
 
Copy Cat Recipe of Magnolia Bakery Blueberry Jamboree. Bright, delicious flavors come together to make a beautiful and memorable blueberry dessert. Perfect for Mother's Day, Easter and other Spring and Summer special occasions.
Author: Slightly adapted from Six Sisters' Stuff
Recipe type: Dessert
Cuisine: Copy Cat Magnolia Bakery Recipe
Serves: 20
Ingredients
  • Blueberry Topping:
  • 2 pints fresh blueberries (approx. 4 cups)
  • ¼ cup granulated sugar
  • 2 tbsp brown sugar
  • 1 tbsp water
  • 1½ tbsp corn starch 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
Instructions
  1. First, make the glaze.
  2. Combine 1 pint (approx. 2 cups) blueberries, granulated sugar, brown sugar and one tablespoon water in a small or medium sauce pan over medium heat.
  3. Stir constantly and try to smash or pop some of the blueberries to help bring more liquid to keep sugar from burning.
  4. 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.
  5. 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.
  6. Next, to make crust, preheat oven to 325 degrees.
  7. Combine melted butter, flour and chopped pecans in a medium-sized mixing bowl. Mix until well combined.
  8. Spray a 9x13 baking dish with cooking spray and press the flour-pecan mixture evenly in the bottom of the pan.
  9. Bake at 325 degrees for 15 minutes.
  10. Remove from oven and let cool while you make the filling. Place in the fridge to help it cool faster.
  11. 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.
  12. In the other bowl, whip the softened cream cheese and powdered sugar together.
  13. Combine both mixtures in the larger bowl. Mix for another minute or two or until completely combined.
  14. 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.
  15. Cover and refrigerate until serving.
  16. ENJOY!
3.4.3177

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38 Comments

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38 Comments

  1. ChrisC

    March 13, 2019 at 5:17 pm

    I wanted to confirm it’s 12tbsp of cornstarch. Is that right?

    reply to this comment
    • Maria

      March 19, 2019 at 9:49 pm

      No, I hope you didn’t make it it is 1 1/2. I am fixing that typo right now.

      reply to this comment
    • Shirley

      May 13, 2019 at 8:06 pm

      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!

      reply to this comment
  2. Laurie

    March 14, 2019 at 11:37 pm

    I can’t wait to make this but can you clarify how much cornstarch to use please?

    reply to this comment
    • Maria

      March 19, 2019 at 9:43 pm

      1 1/2 tbsp.

      reply to this comment
      • Linda

        April 30, 2019 at 3:10 pm

        You still did not fix the typo!
        It now says 1 12 tbls of cornstarch lol

        reply to this comment
        • Maria

          April 30, 2019 at 9:59 pm

          I am sorry, that is so weird, I will go check it again.

          reply to this comment
  3. Kristin

    March 16, 2019 at 6:51 pm

    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.

    reply to this comment
    • Maria

      March 19, 2019 at 9:42 pm

      Oh no, thanks for telling me, I will go fix that.

      reply to this comment
  4. Kristin

    March 16, 2019 at 7:55 pm

    Made it and it’s delicious!

    reply to this comment
    • Maria

      March 19, 2019 at 9:42 pm

      Awesome, thanks Kristin!

      reply to this comment
  5. Kathy Ogburn

    July 16, 2019 at 7:34 am

    Did you use self rising flour in your crust or all purpose.

    reply to this comment
    • Maria

      May 14, 2020 at 6:23 am

      Hi Kathy, I use all-purpose.

      reply to this comment
  6. Sharon

    July 20, 2019 at 2:19 pm

    Can I use frozen blueberries

    reply to this comment
    • Maria

      May 14, 2020 at 6:37 am

      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.

      reply to this comment
  7. Geralyn

    August 22, 2019 at 7:52 am

    Could you use frozen blueberries?

    reply to this comment
    • Maria

      October 22, 2019 at 8:17 am

      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.

      reply to this comment
  8. Bethany Pheneger

    September 13, 2019 at 8:06 pm

    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.

    reply to this comment
    • Maria

      October 22, 2019 at 8:03 am

      You are so welcome! Glad you found it! 🙂

      reply to this comment
  9. Marie

    October 9, 2019 at 3:05 pm

    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.

    reply to this comment
    • Laura

      January 24, 2020 at 11:47 am

      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.😊

      reply to this comment
      • Maria

        February 13, 2020 at 11:40 am

        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.

        reply to this comment
  10. Afia Ahmed

    April 16, 2020 at 5:36 pm

    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!

    reply to this comment
    • Maria

      May 6, 2020 at 1:50 pm

      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.

      reply to this comment
  11. Ashley

    May 9, 2020 at 3:40 pm

    Can you use whole milk in place of the heavy whipping cream?

    reply to this comment
    • Maria

      May 11, 2020 at 12:14 pm

      No, it won’t set up correctly without the use of the heavy cream.

      reply to this comment
  12. Shannon

    July 18, 2020 at 6:15 pm

    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)!

    reply to this comment
    • Maria

      July 20, 2020 at 2:58 pm

      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!

      reply to this comment
  13. Stephanie

    July 19, 2020 at 9:54 pm

    Can I cut the recipe in half and use a 8×8 pan?

    reply to this comment
    • Maria

      July 20, 2020 at 2:57 pm

      Yes, the filling might be a little thinner than the picture but it should still work really well.

      reply to this comment
  14. Brandi J Walton

    July 20, 2020 at 5:49 pm

    Try making this with equal parts sour cream. It makes the best no-bake cheesecake!

    reply to this comment
    • Maria

      July 21, 2020 at 12:34 pm

      I love that idea Brandi, I’l definitely try that next time.

      reply to this comment
      • Sandia

        July 22, 2020 at 3:42 pm

        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.

        reply to this comment
        • Maria

          July 23, 2020 at 12:39 pm

          Awesome! That sounds delicious Sandia!

          reply to this comment
  15. Faye

    July 25, 2020 at 12:52 pm

    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.

    reply to this comment
    • Maria

      July 27, 2020 at 10:35 am

      Awesome! I am so glad you liked it and what a good idea to use a pre-made graham crust!

      reply to this comment
  16. Roxie

    July 28, 2020 at 12:27 pm

    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?

    reply to this comment
    • Maria

      July 30, 2020 at 12:03 pm

      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.

      reply to this comment

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Welcome friends!

Hi, I'm Maria. A mom of five and a total foodie. My superpower is taking ordinary recipes and making them DELICIOUS. Your family will LOVE these meals! Come cook with me, I promise it will be amazing! Get started here or search my archives below.


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