Blueberry Jamboree

The last time I visited Magnolia Bakery, I noticed a sign proclaiming the staff favorite to be Blueberry Jamboree. I don’t think I’ve ever eaten anything but cupcakes from Magnolia, but I was intrigued. Blueberries, cream cheese, whipped cream… what’s not to like?

It’s true that fall has arrived, at least here in New York. That usually has my baking brain thinking of apples and cinnamon and cobblers and such. Some of you might consider this a warm weather dessert. I try not to discriminate and would recommend making this anytime you have access to blueberries.

Blueberry Jamboree is a cool and delicious dessert that combines fresh blueberries, cream cheese, and a nutty crust.

I confess that I have actually made something very similar to this. My mother used to make essentially the same thing, although she used canned blueberry pie filling and Cool Whip. While I do think the Magnolia version is better, I would have no qualms about going back to the more convenient method.

Blueberry Jamboree

Prep Time: 40 minutes

Cook Time: 15 minutes

Blueberry Jamboree


    For the topping:
  • 3 & 1/2 cups fresh blueberries, divided
  • 1/4 cup granulated sugar
  • 1/8 cup brown sugar
  • 1 tablespoon + 1 & 1/2 teaspoons cornstarch, dissolved in 1 tablespoon + 1 & 1/2 teaspoons water
  • 3/4 teaspoon lemon zest
  • For the crust:
  • 3/4 cup unsalted butter, melted
  • 2 cups all-purpose flour
  • 1 cup toasted pecans, chopped
  • For the filling:
  • 2 cups heavy cream
  • 16 ounces cream cheese, room temperature
  • 2 cups sifted confectioner’s sugar


To make the topping:

In a large pot, combine 1 & 1/2 cups blueberries, granulated sugar, and brown sugar. Cook on stovetop on medium-high heat, stirring constantly. Stir until sugar is combined, blueberries start to pop, and mixture comes to a boil.

Add cornstarch/water mixture. Stir until mixture becomes thick.

Remove from heat. Stir in remaining 2 cups blueberries and lemon zest.

Cool to room temperature and refrigerate until ready to use.

Yields 1 quart.

To make the crust:

Preheat oven to 325°. Butter a 9″x 13″ baking dish.

Combine ingredients. Press into bottom of prepared pan.

Bake until crust starts to brown lightly (about 15 minutes).

Cool to room temperature.

To make the filling:

Whip cream and set aside.

In a separate bowl, combine cream cheese and confectioner’s sugar.

Fold whipped cream into cream cheese mixture until just combined. Spread filling onto crust. Top with a thin layer (about 4 cups) of blueberry pie filling.

Refrigerate 1 hour or until set.


Recipe courtesy of Magnolia Bakery.

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  1. Nan October 17, 2011 Reply

    I thought that *was* Blueberry Crunch! It looks wonderful. Magnolia Bakery is one of my new favorite places in the city…second only to your kitchen, of course. :-)

  2. Foodnap October 17, 2011 Reply

    this looks heavenly :D~

  3. Jacqueline October 18, 2011 Reply

    Foodnap summed that up well. It does look heavenly. I had to go back for another look at that first shot :)

  4. Supal October 18, 2011 Reply

    This looks delicious!!

  5. Kierston October 18, 2011 Reply

    I love anything that comes out of Magnolia’s oven’s. and cream cheese and berries…forget fall- i’m all about these!

  6. Julia October 18, 2011 Reply

    It looks good , but I must decline to eat it. The only way I can eat blueberries is in blueberry muffins. I do not like berry pies either. The only berry pie I can eat is strawberry pie. Any form of strawberry is fine with me but all other berries are persona no gratis to me.

  7. JEP October 18, 2011 Reply

    The minute I saw the photo I thought of the same blueberry dessert you described that your mother made. I made that many times years ago & have wanted to bring back those memories but could never bring myself to buy canned pie filling & Cool Whip (dislike both now!). Thanks to you I can re-create an old favorite!

  8. The Food Hunter October 18, 2011 Reply

    Oh this looks so good…I wish I had a fork :-)

  9. betty October 18, 2011 Reply

    I never got to see this at Magnolia Bakery the time I went, but I did had a vanilla bean cheesecake and pudding, it was delicious, I can’t stand the idea of using canned blueberry pie filling, I think that the flavors are best when everything is fresh, so I’ll wait until I see fresh blueberries

  10. Michelle October 19, 2011 Reply

    Anything with blueberry is a must! Looks amazing :)

  11. Hannah October 21, 2011 Reply

    that looks so delicious (and refreshing!)

  12. Chris Nguyen October 24, 2011 Reply

    That blueberry jam/compote looks so luscious and delicious.

  13. Liz October 24, 2011 Reply

    Looks divine, wish I had some right now!

  14. Tresor T-mac October 24, 2011 Reply

    It looks wonderful.

  15. Tresor T-mac October 24, 2011 Reply

    I want come here soon

  16. Maria October 25, 2011 Reply

    Hi, these are very pretty pictures. Thanks for sharing. I posted a recipe that combines your recipe above with a dulce de leche cheesecake that I think could be delicious. Check it out on my blog where I share Mexican food and recipes galore :): Have a great day, Maria

  17. Shannon October 26, 2011 Reply

    Oh this looks so lovely!

  18. Meghan October 28, 2011 Reply

    This looks amazing, thanks for sharing. I’ve never been to Magnolia (not from NYC) but I’ve been wanting to buy their cookbook (or one of them at least–I think they have several).

  19. michele November 16, 2011 Reply

    The blueberries look mouth watering. Perfect time of year to be baking in NYC.

  20. Think I could make this a day ahead of time? Wasn’t sure if refrigerating for 24 hours would mess up the texture

  21. jennifer June 26, 2012 Reply

    Natalie, you can absolutely make this a day ahead. Even two! That’s not a problem at all. Enjoy!

  22. Tom October 18, 2012 Reply

    Only issue I have with making something like this a day or so ahead of time is the fact it sits there and calls out your name all day. )

  23. Cathy V. June 28, 2013 Reply

    This was an awesome recipe! One piece was not enough for my guests. Folding the whipped cream into the cream cheese made a luscious filling! This is a keeper!!!!

  24. JEP May 4, 2014 Reply

    This is one of my favorite recipes of yours!

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