Table of Contents
Copycat Magnolia Bakery’s Blueberry Jamboree
Cuisine: American
Category: Dessert
Keywords: blueberry dessert, Magnolia Bakery copycat, blueberry jamboree, summer dessert
Prep Time:
Cook Time:
Total Time:
Yield: 12 servings
Introduction
This Copycat Magnolia Bakery’s Blueberry Jamboree is a stunning layered dessert made with a buttery pecan crust, a rich cream cheese and whipped cream filling, and a homemade blueberry topping.
Perfect for special occasions like Mother’s Day, Easter, or warm summer evenings, this dessert delivers bright, tangy, and creamy flavors in every bite.
At tinsuf, we love recreating iconic bakery recipes, and this one is sure to impress!
Ingredients
Blueberry Topping
- 2 pints fresh blueberries (approx. 4 cups)
- ¼ cup granulated sugar
- 2 tablespoons brown sugar
- 1 tablespoon water
- 1½ tablespoons cornstarch mixed with 1½ tablespoons water
- 1 teaspoon lemon zest
- ½ teaspoon lemon juice
Crust
- ¾ cup butter, melted
- 2 cups all-purpose flour
- 1 cup chopped pecans (toasted for extra flavor)
Filling
- 2 cups heavy whipping cream
- 2 cups plus 2 tablespoons powdered sugar
- 16 ounces cream cheese, softened
- 1 teaspoon vanilla extract
Instructions
- Prepare the Blueberry Glaze
In a saucepan over medium heat, combine 1 pint of blueberries, granulated sugar, brown sugar, and 1 tablespoon water. Stir constantly, gently smashing some blueberries to release juice. Once boiling, add cornstarch-water mixture. Stir until thickened, about 1 minute. Remove from heat, add remaining blueberries, lemon zest, and lemon juice. Mix well and refrigerate to cool completely. - Make the Crust
Preheat oven to 325°F (160°C). Combine melted butter, flour, and pecans in a bowl. Press evenly into a greased 9×13-inch baking dish. Bake for 15 minutes, then let cool completely. Refrigerate to speed up cooling. - Prepare the Filling
In one bowl, whip heavy cream and vanilla until soft peaks form. In another bowl, beat cream cheese and powdered sugar until smooth. Gently fold the two mixtures together until fully combined. - Assemble the Dessert
Spread the cream cheese mixture evenly over the cooled crust. Spoon the chilled blueberry topping over the filling, spreading evenly with the back of a spoon. - Chill & Serve
Cover and refrigerate until ready to serve, at least 2 hours. Slice into squares and enjoy!
Tips & Variations
- For a nuttier crust, toast the pecans before mixing them into the crust.
- Make the blueberry topping a day ahead to save time on the day of assembly.
- Try swapping blueberries with raspberries or blackberries for a different flavor.
- Add a dollop of whipped cream on top for extra indulgence.
Why This Recipe Works
This recipe balances textures beautifully: a crunchy pecan crust, a light and creamy middle layer, and a bright, fruity topping.
The homemade blueberry glaze brings freshness and natural sweetness, while the cream cheese filling adds richness and tang.
It’s a show-stopping dessert that’s surprisingly easy to make!
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