Get ready to lick your lips peeps, this copycat Magnolia Bakery Blueberry Jamboree is Deeeelicious!
In February I went on an EPIC Girl Party with my mom, sisters and sister-in-laws in NYC. We were there to celebrate my mom’s 70th birthday.
The very last thing we did (that we had been talking about the whole weekend but 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 and 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 (they called it 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 and 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 of 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.
Later that week (at home) 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 Sister’s 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 then they suggest in their directions. I feel like the sugar dissolves a little easier with a touch of water added and a little lower temperature.
I was so excited to make this recipe. 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!
This 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, and you can enjoy this Blueberry Jamboree any time you want!
- Blueberry Topping:
- 2 pints fresh blueberries (approx 4 cups)
- ¼ cup granulated sugar
- 2 tbsp brown sugar
- 1 tbsp water
- 1 12 tbsp corn starch mixed with 1½ tbsp water
- 1 tsp lemon zest
- ½ tsp lemon juice
- ¾ cup butter, melted
- 2 cups 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 ounces of cream cheese, softened
- 1 tsp vanilla
- Make the glaze first by combining 1 pint (approx 2 cups) blueberries, granulated sugar, brown sugar and one tablespoon water in a small or medium sauce pan 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 and stir constantly while mixture comes back to a boil and thickens slightly.
- This will take about 1 minute.
- Remove from heat and add the remaining 1 pint of fresh blueberries, the lemon zest and lemon juice. Mix well and then transfer to the fridge to cool. This mixture needs to be completely cool when added to the top of the dessert.
- To make crust preheat oven to 325 degrees and 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 heat and let cool while you make the filling. (I put it in the fridge to help it cool faster)
- To make the filling you will need 2 medium or large mixing bowls. In the fist one you will 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 them in which ever bowl is bigger and mix for another minute or two or until they re completely combined.
- Spread filling evenly over the completely cooled crust and then spoon blueberry mixture over the filling and gently use a spoon to evenly cover the entire top of the dessert with the beautiful topping.
- Cover and refrigerate until serving.