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.
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.
Ingredients
- 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
- 3/4 cup unsalted butter, melted
- 2 cups all-purpose flour
- 1 cup toasted pecans, chopped
- 2 cups heavy cream
- 16 ounces cream cheese, room temperature
- 2 cups sifted confectioner’s sugar
Instructions
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.
Notes
Recipe courtesy of Magnolia Bakery.
October 17th, 2011 at 6:56 pm
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.
October 17th, 2011 at 10:06 pm
this looks heavenly
~
October 18th, 2011 at 1:17 am
Foodnap summed that up well. It does look heavenly. I had to go back for another look at that first shot
October 18th, 2011 at 7:33 am
This looks delicious!!
October 18th, 2011 at 12:27 pm
I love anything that comes out of Magnolia’s oven’s. and cream cheese and berries…forget fall- i’m all about these!
October 18th, 2011 at 12:56 pm
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.
October 18th, 2011 at 1:36 pm
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!
October 18th, 2011 at 3:16 pm
Oh this looks so good…I wish I had a fork
October 18th, 2011 at 7:32 pm
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
October 19th, 2011 at 4:39 am
Anything with blueberry is a must! Looks amazing
October 21st, 2011 at 1:38 pm
that looks so delicious (and refreshing!)
October 24th, 2011 at 1:17 pm
That blueberry jam/compote looks so luscious and delicious.
October 24th, 2011 at 4:30 pm
Looks divine, wish I had some right now!
October 24th, 2011 at 11:09 pm
It looks wonderful.
October 24th, 2011 at 11:10 pm
I want come here soon
October 25th, 2011 at 10:14 am
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
: http://www.mexfoodrecipes.com. Have a great day, Maria
October 26th, 2011 at 9:52 am
Oh this looks so lovely!
October 28th, 2011 at 1:06 pm
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).
November 16th, 2011 at 9:52 am
The blueberries look mouth watering. Perfect time of year to be baking in NYC.
June 26th, 2012 at 1:28 pm
Think I could make this a day ahead of time? Wasn’t sure if refrigerating for 24 hours would mess up the texture
June 26th, 2012 at 7:06 pm
Natalie, you can absolutely make this a day ahead. Even two! That’s not a problem at all. Enjoy!
October 18th, 2012 at 7:22 am
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. )