Blueberry Jamboree from Magnolia Bakery is a delightful treat that’s perfect for any occasion. It combines a creamy filling with a sweet blueberry glaze, all laid over a crispy crust. This dessert is sure to please your family and friends. You’ll love how the flavors come together in a simple way.
Why You Will Love This Blueberry Jamboree
This recipe is easy to make, even for beginners. It uses simple ingredients that are easy to find. The flavors are fresh and delicious, making it perfect for summer gatherings or cozy family dinners. Plus, it looks beautiful on any dessert table. Everyone will want to have a slice!
How to Make Blueberry Jamboree
Making this Blueberry Jamboree is straightforward. You’ll create a buttery crust, whip up a creamy filling, and top it with a sweet blueberry glaze. The best part? Most of the work is done while it chills in the fridge. Just follow the steps, and you’ll have a stunning dessert ready to impress.
What You Need
- 2 pints fresh blueberries (about 4 cups)
- 1/4 cup granulated sugar
- 2 tablespoons brown sugar
- 1 tablespoon water
- 1 1/2 tablespoons cornstarch mixed with 1 1/2 tablespoons water
- 1 teaspoon lemon zest
- 1/2 teaspoon lemon juice
- 3/4 cup melted butter
- 2 cups all-purpose flour
- 1 cup chopped pecans (toasted or un-toasted)
- 2 cups heavy whipping cream
- 2 cups plus 2 tablespoons powdered sugar
- 16 oz cream cheese, softened
- 1 teaspoon vanilla extract
Step-by-Step
- In a saucepan, combine 1 pint blueberries, granulated sugar, brown sugar, and 1 tablespoon water over medium heat. Stir and lightly crush some berries. When boiling, stir in cornstarch-water mixture until thickened (about 1 minute). Remove from heat; stir in remaining blueberries, lemon zest, and lemon juice. Chill in the refrigerator.
- Preheat oven to 325°F (160°C). Mix melted butter, flour, and pecans until evenly coated. Press mixture into a greased 9×13-inch pan. Bake for 15 minutes until lightly golden. Cool.
- Whip heavy cream and vanilla until thick but not over-whipped. In another bowl, beat cream cheese with powdered sugar until smooth. Fold the whipped cream into the cream cheese mixture gently.
- Spread cream cheese filling over the cooled crust. Spoon blueberry glaze evenly over filling. Cover and refrigerate for at least 4 hours or overnight to set.
How to Serve Blueberry Jamboree
This dessert is perfect on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a cup of tea or coffee. It’s great for birthdays, picnics, or just a treat after dinner. Your guests will love it!
How to Store Blueberry Jamboree
To store, keep any leftovers in the fridge, covered tightly with plastic wrap or in an airtight container. It will stay fresh for about 3-5 days. You can also freeze it, but it’s best to freeze just the filling. Allow it to thaw in the fridge before serving. Always serve cold for the best taste.
Recipe Tips
- Use fresh blueberries for the best flavor.
- Ensure the cream cheese is fully softened for a smooth filling.
- Don’t over-whip the heavy cream; it should be thick but still soft.
- Allow the Jamboree to chill overnight for the best texture.
- Swap pecans for walnuts or leave them out for a nut-free version.
- If lemons aren’t available, you can use a splash of any citrus juice instead.
Variations & Swaps
- Berry Combo: Substitute half the blueberries for raspberries or strawberries for a mixed berry version.
- Nut-Free: Omit the nuts entirely for a creamy, nut-free dessert.
- Cream Cheese Alternative: Use mascarpone cheese for a different flavor and texture in the filling.
FAQs
Can I make this ahead of time?
Yes, Blueberry Jamboree is great for making a day in advance. It needs time to chill and set, which enhances the flavors.
Can I freeze Blueberry Jamboree?
You can freeze the filling separately. It’s best to freeze just the filling and not the crust, as the texture may change upon thawing.
What can I substitute for heavy cream?
You can use coconut cream or a non-dairy whipped topping if you need a dairy-free option.
What do I do if my filling is too runny?
Make sure to let it chill longer in the fridge. If it’s still runny, you can try adding a bit more cornstarch.
How can I make this recipe more kid-friendly?
Let kids help by mashing blueberries and mixing the whipped cream. You can also add a layer of chocolate on top for a chocolate-blueberry flavor!
Blueberry Jamboree
Ingredients
For the blueberry glaze
- 2 pints fresh blueberries About 4 cups
- 1/4 cup granulated sugar
- 2 tablespoons brown sugar
- 1 tablespoon water
- 1 1/2 tablespoons cornstarch mixed with 1 1/2 tablespoons water
- 1 teaspoon lemon zest
- 1/2 teaspoon lemon juice
For the crust
- 3/4 cup melted butter
- 2 cups all-purpose flour
- 1 cup chopped pecans Toasted or un-toasted
For the filling
- 2 cups heavy whipping cream
- 2 cups plus 2 tablespoons powdered sugar
- 16 oz cream cheese Softened
- 1 teaspoon vanilla extract
Instructions
Prepare the blueberry glaze
- In a saucepan, combine 1 pint blueberries, granulated sugar, brown sugar, and 1 tablespoon water over medium heat. Stir and lightly crush some berries.
- When boiling, stir in cornstarch-water mixture until thickened (about 1 minute).
- Remove from heat; stir in remaining blueberries, lemon zest, and lemon juice. Chill in the refrigerator.
Make the crust
- Preheat oven to 325°F (160°C).
- Mix melted butter, flour, and pecans until evenly coated.
- Press mixture into a greased 9x13-inch pan.
- Bake for 15 minutes until lightly golden. Cool.
Prepare the filling
- Whip heavy cream and vanilla until thick but not over-whipped.
- In another bowl, beat cream cheese with powdered sugar until smooth.
- Fold the whipped cream into the cream cheese mixture gently.
Assemble the Jamboree
- Spread cream cheese filling over the cooled crust.
- Spoon blueberry glaze evenly over filling.
- Cover and refrigerate for at least 4 hours or overnight to set.
