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Instructions
1. Make the Blueberry Topping
In a saucepan, combine blueberries, sugar, cornstarch, lemon juice, and water. Stir over medium heat until the mixture thickens and the berries burst, about 8–10 minutes. Remove from heat and let cool completely.
2. Prepare the Crust
Preheat oven to 350°F (175°C). Melt butter in a mixing bowl, then stir in flour and chopped pecans. Press the mixture into the bottom of a 9×9-inch pan. Bake for 15–18 minutes until lightly golden. Cool completely.
3. Make the Cream Cheese Filling
In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until combined.
4. Assemble the Jamboree
Spread the cream filling evenly over the cooled crust. Spoon the cooled blueberry topping over the top and spread gently. Cover and refrigerate for at least 4 hours or overnight for best flavor and texture.
5. Serve and Enjoy
Cut into squares and serve chilled. Garnish with a dollop of whipped cream or fresh blueberries if desired.
Tips for Success
- Use fresh blueberries when in season for the best flavor, but frozen work well year-round.
- Chill thoroughly — this dessert tastes even better the next day.
- Make it ahead: Perfect for prepping before a dinner party or holiday.
Final Thoughts
This Copycat Magnolia Bakery’s Blueberry Jamboree is a refreshing, crowd-pleasing dessert that looks elegant but is wonderfully simple to make. With layers of creamy, fruity, crunchy goodness, it’s guaranteed to steal the spotlight at any gathering.
Whether you’re reminiscing about a visit to Magnolia Bakery or just want a standout no-bake treat, this recipe delivers everything you love — and more.
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