Description
This Copycat Magnolia Bakery’s Blueberry Jamboree is a luscious, no-bake dessert featuring a buttery pecan crust, creamy vanilla-cream cheese filling, and a vibrant, homemade blueberry topping. Perfectly balanced with sweet and tangy flavors, this dessert is an irresistible treat that’s great for gatherings or a special indulgence.
Ingredients
Scale
For the Topping:
- 3 1/2 cups fresh blueberries, divided
- 1/3 cup granulated sugar
- 3 tablespoons brown sugar
- 1 tablespoon water
- 1 1/2 tablespoons cornstarch
- 1 teaspoon lemon zest
- 1/2 teaspoon lemon juice
For the Crust:
- 3/4 cup butter, melted
- 2 cups all-purpose flour
- 1 cup pecans, finely chopped
For the Filling:
- 2 cups heavy whipping cream
- 2 cups powdered sugar
- 16 oz cream cheese, at room temperature
- 1 teaspoon vanilla extract
Instructions
- Make the blueberry topping: In a large saucepan over medium-high heat, combine 2 cups of fresh blueberries, granulated sugar, and brown sugar. Stir frequently until the sugars dissolve completely. In a small bowl, mix cornstarch into 1 tablespoon cold water until smooth, then add this slurry to the blueberry mixture. Continue stirring until the mixture thickens. Remove from heat, stir in lemon zest and lemon juice, then fold in the remaining 1 1/2 cups fresh blueberries. Transfer the topping to a bowl, let it cool for 5 minutes at room temperature, then refrigerate until thoroughly chilled.
- Prepare the crust: Preheat the oven to 325°F (163°C) and grease a 9×13-inch baking dish with nonstick spray. In a medium bowl, combine melted butter, all-purpose flour, and finely chopped pecans, mixing until fully integrated. Press this mixture evenly into the bottom of the prepared baking dish. Bake the crust for 15 minutes, then remove from the oven and allow it to cool completely.
- Make the filling: In a large mixing bowl, whip the heavy whipping cream together with vanilla extract until it begins to thicken. Gradually add powdered sugar while continuing to whip until the mixture is thick but not stiff. In a separate bowl, beat the room temperature cream cheese until completely smooth. Gently fold the whipped cream mixture into the cream cheese until fully combined and creamy.
- Assemble the dessert: Spread the cream cheese filling evenly over the cooled crust. Spoon the chilled blueberry topping over the filling, spreading gently to cover it completely.
- Chill before serving: Refrigerate the assembled dessert for at least one hour to set. Serve chilled and enjoy the fresh, creamy, and fruity flavors.
Notes
- Ensure the cream cheese is at room temperature for a smooth filling without lumps.
- Do not overbeat the filling; it should be thick but still soft enough to spread.
- Use fresh, ripe blueberries for the best flavor and texture in the topping.
- This dessert is best served within 2 days for freshness.
- To make ahead, prepare the crust and topping a day before and assemble right before chilling.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Blueberry Jamboree, Magnolia Bakery, blueberry dessert, cream cheese filling, pecan crust, no-bake dessert, homemade blueberry topping
