If you’ve ever tasted Magnolia Bakery’s Blueberry Jamboree, you know it’s a heavenly dessert with a rich and creamy filling, a buttery pecan crust, and a delicious blueberry topping that’s both tart and sweet. But what if you could recreate this dessert in your own kitchen? That’s right; we have the perfect copycat recipe that will allow you to indulge in this divine dessert anytime you want. So, let’s get started and learn how to make this irresistible Blueberry Jamboree!
My husband and I first tried Magnolia Bakery’s Blueberry Jamboree during our trip to New York City a few years back, and we were instantly hooked. We had never tasted anything like it before; the creamy filling, crunchy pecans, and tangy blueberries all came together perfectly in each bite. As soon as we returned home, we searched for a copycat recipe and finally found one that tasted just as good as the original. Since then, this dessert has become a staple in our household, and we make it for special occasions or just when we crave something sweet and satisfying.
“Why This Blueberry Jamboree Recipe is a Must-Try!”
- This recipe is an exact copycat of Magnolia Bakery’s Blueberry Jamboree, so you can enjoy the same delicious taste at home.
- The dessert is easy to make and requires only a few basic ingredients.
- The buttery pecan crust adds a nice crunch and a nutty flavor to the dessert.
- The creamy filling is made with heavy cream, cream cheese, and powdered sugar, which makes it rich and decadent.
- The blueberry topping is made with fresh blueberries, lemon juice, and zest, which gives it a sweet and tangy flavor that perfectly complements the creamy filling.
- This dessert is perfect for any occasion, whether it’s a dinner party, a potluck, or just a sweet treat for yourself.
Ingredients:
For the topping:
- 600g (21.16 oz) fresh blueberries, divided
- 66g (1/3 cup) granulated sugar
- 42g (3 tablespoons) brown sugar
- 15ml (1 tablespoon) water
- 13.5g (1 1/2 tablespoons) cornstarch
- 5g (1 teaspoon) lemon zest
- 2.5ml (1/2 teaspoon) lemon juice
For the crust:
- 170g (3/4 cup) butter, melted
- 250g (2 cups) all-purpose flour
- 115g (1 cup) pecans, finely chopped
For the filling:
- 480ml (2 cups) heavy whipping cream
- 240g (2 cups) powdered sugar
- 453g (16 oz) cream cheese, at room temperature
- 5ml (1 teaspoon) vanilla
Direction:
To prepare the dessert, start by making the blueberry topping. In a large saucepan over medium-high heat, combine 2 cups of blueberries, both sugars, and mix until the sugar has dissolved. In a small bowl, stir cornstarch into 1 tablespoon of cold water, then pour into the blueberry mixture and stir until thickened. Add lemon zest, stir to combine, and remove from heat. Stir in the remaining blueberries, transfer to a bowl, and let cool for 5 minutes before transferring it to the fridge to cool completely.
Next, prepare the crust by preheating the oven to 325°F and greasing a 9×13-inch baking dish with nonstick spray. In a medium bowl, mix together melted butter, flour, and chopped pecans until well combined. Press the mixture evenly in the bottom of the prepared baking dish and bake for 15 minutes. Remove from oven and let cool while you make the filling.
To make the filling, whip the heavy whipping cream and vanilla in a large mixing bowl until starting to thicken. Gradually add powdered sugar and continue beating until thick but not stiff. In a separate bowl, beat the cream cheese until smooth. Fold the whipped cream mixture into the cream cheese until combined.
Spread the mixture over the cooled crust, then top with the chilled blueberry topping. Chill until ready to serve, for at least 1 hour. Enjoy!
Copycat Magnolia Bakery’s Blueberry Jamboree
Ingredients
For the topping:
- 600 g 21.16 oz fresh blueberries, divided
- 66 g 1/3 cup granulated sugar
- 42 g 3 tablespoons brown sugar
- 15 ml 1 tablespoon water
- 13.5 g 1 1/2 tablespoons cornstarch
- 5 g 1 teaspoon lemon zest
- 2.5 ml 1/2 teaspoon lemon juice
For the crust:
- 170 g 3/4 cup butter, melted
- 250 g 2 cups all-purpose flour
- 115 g 1 cup pecans, finely chopped
For the filling:
- 480 ml 2 cups heavy whipping cream
- 240 g 2 cups powdered sugar
- 453 g 16 oz cream cheese, at room temperature
- 5 ml 1 teaspoon vanilla
Instructions
- To prepare the dessert, start by making the blueberry topping. In a large saucepan over medium-high heat, combine 2 cups of blueberries, both sugars, and mix until the sugar has dissolved. In a small bowl, stir cornstarch into 1 tablespoon of cold water, then pour into the blueberry mixture and stir until thickened. Add lemon zest, stir to combine, and remove from heat. Stir in the remaining blueberries, transfer to a bowl, and let cool for 5 minutes before transferring it to the fridge to cool completely.
- Next, prepare the crust by preheating the oven to 325°F and greasing a 9x13-inch baking dish with nonstick spray. In a medium bowl, mix together melted butter, flour, and chopped pecans until well combined. Press the mixture evenly in the bottom of the prepared baking dish and bake for 15 minutes. Remove from oven and let cool while you make the filling.
- To make the filling, whip the heavy whipping cream and vanilla in a large mixing bowl until starting to thicken. Gradually add powdered sugar and continue beating until thick but not stiff. In a separate bowl, beat the cream cheese until smooth. Fold the whipped cream mixture into the cream cheese until combined.
- Spread the mixture over the cooled crust, then top with the chilled blueberry topping. Chill until ready to serve, for at least 1 hour. Enjoy!