Blueberry Jamboree Recipe (2024)

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1 hour hr 15 minutes mins

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We have the perfect Mother’s Day dessert! You will love this Blueberry Jamboree. It’s from a delicious bakery that first opened in 1996 on a quiet street corner in the heart of New York City’s West Village. It’s called Magnolia Bakery. They now have one in Los Angeles close to our sister Stephanie. She has had their delicious macaroons.

We had this blueberry jamboree at a recent family party and it was a hit. It’s a pecan shortbread crust layered with real whipped cream and a cream cheese filling, and topped off with a fresh blueberry topping. Happy Mother’s Day!

Serves: 24

Blueberry Jamboree Recipe

A delicious pecan shortbread crust layered with whipped cream and cream cheese filling, and topped off with a fresh blueberry topping.

Prep Time 1 hour hr

Cook Time 15 minutes mins

Total Time 1 hour hr 15 minutes mins

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Ingredients

Blueberry Topping

3 ½ cups fresh blueberries divided
¼ cup sugar
⅛ cup brown sugar
1 ½ Tablespoons cornstarch
1 ½ Tablespoons water
¾ teaspoon lemon zest

Crust

¾ cup butter unsalted
2 cups flour
1 cup pecans toasted and chopped

Filling

2 cups heavy whipping cream
16 ounces cream cheese cut into chunks
2 cups powdered sugar

Instructions

In a large pan combine 1 1/2 cups blueberries, sugar, and brown sugar. Cook over medium high heat and stir constantly. Stir until sugar is combined and blueberries start to pop and come to a boil.
Dissolve cornstarch in water. Add the cornstarch/water mixture in the pan with the blueberries and stir until the mixture becomes thick.
After it has thickened, remove from heat and add the remaining 2 cups of blueberries, then add in the lemon zest and stir in gently.
Cool to room temp or refrigerate until ready to use.
Grease a 9x13 inch glass pan. For the crust, melt the butter and stir in the flour and pecans.
Press crust evenly into the bottom of the prepared pan. Cook at 325 for about 15 minutes or until lightly browned. Then let crust cool to room temperature.
For the filling, whip the heavy cream and set aside.
In another mixing bowl beat the cream cheese and powdered sugar together until smooth. Then add the whipped cream in with the cream cheese mixture and combine. Then spread over the cooled crust.
Spread the blueberry topping over all. Let set in the fridge for about an hour.

Nutrition

Calories: 289 kcal · Carbohydrates: 27 g · Protein: 4 g · Fat: 19 g · Saturated Fat: 10 g · Trans Fat: 1 g · Cholesterol: 53 mg · Sodium: 148 mg · Potassium: 110 mg · Fiber: 1 g · Sugar: 16 g · Vitamin A: 587 IU · Vitamin C: 2 mg · Calcium: 50 mg · Iron: 1 mg

Equipment

9x13-inch Baking Pan
Mixing Bowl
Saucepan

Recipe Details

Course: Dessert

Cuisine: American

Recipe adapted from Taste of Home

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Gayatri Mantra says:

Omg, Looks Delicious, An YUMMY
julia says:

this dessert did not set up for me, it was very runny...? thoughts?
Cyd says:

Hi Julia, I'm not sure what layer was runny. I'm thinking maybe the cream cheese layer. Did you whip the heavy cream first until thick and set? After whipping thick you set aside and combine the cream cheese and powdered sugar until blended, then add in the heavy cream that has already been whipped. The blueberry topping was quite thick too. I hope this helps. It really is a dessert that sets up well. Sorry you had a problem with it.
Laurie says:

Can cool wip be used in place of heavy sipping cream?
Kaye says:

Found your recipe on Pinterest while searching blueberry desserts. My daughter made this for my birthday. We liked it very much. My husband loved the pecan crust, the grandkids not so much. We will make it again with a graham cracker crust for the children. We will also double the blueberry sauce to serve extra on the side. Thanks!
Cyd says:

Hi Laurie. We haven't tried using Cool Whip with this recipe so not sure how it would all turn out. We have other recipes that have cool whip mixed with powdered sugar and cream cheese. So I'm thinking it would work out ok. Let us know if you give it a try. Have a great week!!
Jeanette decker says:

I have been searching for this for a while...thank you six sisters....this was amazing!!!!
Jeanette decker says:
See Also
Skinny Slow Cooker White Bean Chicken Chili Recipe

Pulse the pecans in processor they won't even know...I did that and hid the crunch of the nuts....
isabel says:

I added blackberry ' s to mine and it was even better. Thanks for this wonderful desert.
KATHY THOMAS says:

This is the second time I have made this.everyone just raves about it. Just enough sweetness with out being to sweet. Thank you did sisters
Tanya says:

Made this for 4th of July, it was so easy and delicious! I subbed the heavy cream/whipped cream for truwhip, it was tasty. Thank you for sharing!
Liz says:

Considering this dessert but would need to make previous night....is this better when served an hour after making or is it just as good when it’s set over night?
Cyd says:

Hi Liz. You can totally make this the night before. Keep in the fridge and cover it with plastic wrap or foil. :)
Janice Williams says:

This was delicious. For some reason when I saw the recipe, I kept thinking bananas. I added several layers of them! We loved it!
Terry a Benzschawel says:

Could this possibly be frozen and served later without separation?
Cyd says:

This recipe should be fine to be frozen in an airtight container. Then thaw in fridge.
Sarah Powell says:

I almost put the filling on the crust right after I made it . You advised to let it stand until room temperature, and I had forgotten that. I knew it was too hot for the filing so I waited. That might explain why it was runny if someone added it right away. I would suggest maybe adding the reminder to make sure the crust is cooled before adding the cream cheese layer. Just a thought.
Cyd says:

Thanks Sarah!!
Brigette says:

I LOVE this recipe and have made it many times! Have you ever tried making individual portions in a cupcake pan with liners? Wondering if it would work?
Cyd says:

We haven't tried Blueberry Jamboree that way, but it sounds delicious!
Terri says:

Looks delicious have you ever used frozen blueberries? We have a ton frozen no fresh!
Cyd says:

Frozen blueberries will work great too!
Jessie says:

I have used this recipe for years now. Everyone that I’ve made it for absolutely loves it. I’ve made several adaptations varying from strawberries to sour cherries. I make a graham cracker base for nut-allergy people and it’s still delicious. I can’t thank you enough. People are requesting them for their own parties!
Monica says:

Did you cook the blackberries with the blueberries? Or add them on top?

About The Author:

Momma Cyd

Cyd is the mom of the six sisters and joined the team early on to help out. She shares the best of the best recipes from her kitchen.

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