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
- Add blueberries, sugar, and lemon juice to a pot.
- Cook on medium 3–4 minutes.
- Mix cornstarch + water, pour into berries.
- Cook until thick and glossy.
- Add vanilla. Cool completely.
2. Make the Crust
- Heat oven to 350°F (175°C).
- Mix flour, pecans, salt, and melted butter.
- Press into a 9×13 pan.
- Bake 15–18 minutes. Cool fully.
3. Make Cream Filling
- Whip heavy cream until stiff.
- Beat cream cheese, powdered sugar, vanilla.
- Fold whipped cream into cream cheese.
4. Assemble
- Spread cream layer on crust.
- Add blueberry topping.
- Chill 4 hours or overnight.
Serve
Cut into squares and serve cold.
Storage
- Fridge: 4–5 days
- Freeze without blueberry topping: 1 month