Copycat Magnolia Bakery Blueberry Jamboree

Copycat Magnolia Bakery Blueberry Jamboree

 

A rich, creamy layered dessert with a buttery pecan crust, fluffy cream cheese filling, and homemade blueberry topping.

Ingredients

Blueberry Topping

• 4 cups blueberries (fresh or frozen)
• 1 cup sugar
• 2 tbsp lemon juice
• 2 tbsp cornstarch
• 1/3 cup water
• 1 tsp vanilla

Crust

• 1 ½ cups flour
• 1 cup melted butter
• 1 cup chopped pecans
• Pinch of salt

Cream Layer

• 2 cups heavy cream (cold)
• 16 oz cream cheese (softened)
• 1 cup powdered sugar
• 2 tsp vanilla

Instructions

1. Make Blueberry Sauce

1. Add blueberries, sugar, and lemon juice to a pot.
2. Cook on medium 3–4 minutes.
3. Mix cornstarch + water, pour into berries.
4. Cook until thick and glossy.
5. Add vanilla. Cool completely.

2. Make the Crust

1. Heat oven to 350°F (175°C).
2. Mix flour, pecans, salt, and melted butter.
3. Press into a 9×13 pan.
4. Bake 15–18 minutes. Cool fully.

3. Make Cream Filling

1. Whip heavy cream until stiff.
2. Beat cream cheese, powdered sugar, vanilla.
3. Fold whipped cream into cream cheese.

4. Assemble

1. Spread cream layer on crust.
2. Add blueberry topping.
3. Chill 4 hours or overnight.

Serve

Cut into squares and serve cold.

Storage

• Fridge: 4–5 days
• Freeze without blueberry topping: 1 month