There’s something irresistibly nostalgic about a dessert that brings people together before it even hits the table. Magnolia Bakery’s Blueberry Jamboree is exactly that kind of dish. It’s the kind of dessert that makes you pause, take a deep breath, and savor the moment—and the memories.
This iconic treat, made famous by Magnolia Bakery in New York City, has a way of making its way into hearts and homes. With layers of sweetened cream cheese and whipped topping nestled between a buttery pecan crust and a glossy blueberry topping, it feels like a gentle nod to the kind of desserts our grandmothers used to make—simple, satisfying, and full of love.
I first tried this dessert on a trip to NYC years ago. After a long day of walking through Central Park, I wandered into Magnolia Bakery, drawn by the soft lights and sweeter-than-sweet smells drifting through the air. One bite of the Blueberry Jamboree, and I was sold. Ever since, it’s become a staple in my home during spring and summer gatherings—especially when blueberries are in season and begging to be used.
It’s the perfect dessert for potlucks, family get-togethers, or just a cozy weekend when you want something sweet and creamy with a little fruit on top. And the best part? It’s surprisingly easy to make—no baking skills required, just a little love and patience.
Why You’ll Love This Recipe:
- No oven needed, perfect for warm days
- Creamy, dreamy layers with a buttery crunch
- A crowd-pleaser that’s great for entertaining
- Nostalgic vibes, straight from NYC’s iconic bakery
- Easy to make ahead—gets better after chilling
INGREDIENTS YOU’LL NEED:
For the crust:
- 1 1/2 cups all-purpose flour
- 1 cup chopped pecans
- 3/4 cup butter, softened
For the filling:
- 16 oz cream cheese, softened
- 2 cups heavy whipping cream
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
For the topping:
- 4 cups fresh or frozen blueberries
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 1/4 cup water
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
HOW TO MAKE MAGNOLIA BAKERY BLUEBERRY JAMBOREE:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Prepare the crust
Start by preheating your oven to 325°F. In a medium bowl, mix together the flour, chopped pecans, and softened butter until you get a crumbly dough. Press this mixture evenly into the bottom of a 9×13-inch baking dish. Bake for about 20-25 minutes, or until the crust is lightly golden. Let it cool completely before moving on to the next layer.
Step 2: Make the blueberry topping
While your crust is cooling, it’s time to work on that beautiful, jammy blueberry layer. In a medium saucepan over medium heat, combine the blueberries, granulated sugar, cornstarch, water, lemon juice, and salt. Stir gently and cook until the mixture begins to bubble and thicken—about 10-12 minutes. You’ll know it’s ready when the sauce coats the back of a spoon. Set it aside to cool completely. (This can be made ahead and refrigerated if needed.)
Step 3: Create the creamy filling
In a large mixing bowl, beat the softened cream cheese until smooth and fluffy. Add in the powdered sugar and vanilla extract, continuing to mix until fully combined. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture. This filling is rich, airy, and completely addictive.
Step 4: Assemble the layers
Once your crust is cool, spread the cream cheese mixture evenly over the top, smoothing it out with a spatula. Then, carefully spoon the cooled blueberry topping over the cream layer, spreading it evenly from edge to edge.
Step 5: Chill and serve
Cover your dish with plastic wrap and refrigerate for at least 4 hours—overnight is even better. This allows the layers to set beautifully and gives the flavors time to mingle.
When you’re ready to serve, slice into squares and watch the smiles appear.
HELPFUL TIPS:
- Make sure your crust is completely cool before adding the cream layer, or it might melt and lose its shape.
- For a neater slice, chill the dessert overnight and use a sharp knife wiped clean between cuts.
- Fresh blueberries work best, but frozen will do just fine—just make sure to thaw and drain them before cooking.
- This dessert is rich, so smaller slices go a long way.
DETAILS:
Prep Time: 30 minutes (plus chilling time)
Cook Time: 25 minutes
Total Time: 55 minutes (plus 4 hours chill time)
Yield: 12-15 servings
Category: Dessert
Method: No-Bake (Crust baked, layers assembled)
Cuisine: American
Diet: Vegetarian
NOTES:
If you’re serving this at a party, feel free to garnish the top with a few fresh blueberries or a light dusting of powdered sugar just before serving for a pretty finish. This dessert also travels well, making it ideal for potlucks and picnics.
NUTRITIONAL INFORMATION: (Approximate per serving)
Calories: 410
Fat: 28g
Carbohydrates: 35g
Sugar: 24g
Protein: 4g
Fiber: 1g
FREQUENTLY ASKED QUESTIONS:
Can I make this dessert ahead of time?
Yes! In fact, it’s even better when made a day in advance. The flavors meld beautifully, and the layers set perfectly.
Can I use frozen blueberries?
Absolutely. Just be sure to thaw and drain them before cooking to avoid excess moisture.
Can I make this gluten-free?
You can substitute the flour in the crust with a gluten-free all-purpose blend. Make sure to double-check that all other ingredients are gluten-free too.
How long does this dessert last in the fridge?
It will keep well for 3–4 days when stored properly in an airtight container in the refrigerator.
STORAGE INSTRUCTIONS:
Store any leftovers in the fridge, tightly covered or in an airtight container, for up to 4 days. This dessert is not freezer-friendly, as the texture may become watery when thawed.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other creamy, fruity, and crowd-pleasing delights:
- Vegan Strawberry Cheesecake
- Blueberry Cheesecake Crumb Cake
- No-Bake Lemon Blueberry Dessert
- No-Bake Mini Blackberry Cheesecakes
CONCLUSION
Magnolia Bakery’s Blueberry Jamboree isn’t just a dessert—it’s a slice of happiness. Whether you’re recreating a memory from a trip to the Big Apple or making it for the first time for family and friends, this dish brings a whole lot of joy to the table. It’s creamy, fruity, crunchy, and just sweet enough to keep everyone coming back for seconds.
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Magnolia Bakery Blueberry Jamboree
Description
There’s something irresistibly nostalgic about a dessert that brings people together before it even hits the table. Magnolia Bakery’s Blueberry Jamboree is exactly that kind of dish. It’s the kind of dessert that makes you pause, take a deep breath, and savor the moment—and the memories.
This iconic treat, made famous by Magnolia Bakery in New York City, has a way of making its way into hearts and homes. With layers of sweetened cream cheese and whipped topping nestled between a buttery pecan crust and a glossy blueberry topping, it feels like a gentle nod to the kind of desserts our grandmothers used to make—simple, satisfying, and full of love.
I first tried this dessert on a trip to NYC years ago. After a long day of walking through Central Park, I wandered into Magnolia Bakery, drawn by the soft lights and sweeter-than-sweet smells drifting through the air. One bite of the Blueberry Jamboree, and I was sold. Ever since, it’s become a staple in my home during spring and summer gatherings—especially when blueberries are in season and begging to be used.
It’s the perfect dessert for potlucks, family get-togethers, or just a cozy weekend when you want something sweet and creamy with a little fruit on top. And the best part? It’s surprisingly easy to make—no baking skills required, just a little love and patience.
Ingredients
For the crust:
1 1/2 cups all-purpose flour
1 cup chopped pecans
3/4 cup butter, softened
For th filling:
16 oz cream cheese, softened
2 cups heavy whipping cream
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
For the topping:
4 cups fresh or frozen blueberries
1 cup granulated sugar
1 tablespoon cornstarch
1/4 cup water
1 tablespoon lemon juice
1/4 teaspoon salt
Instructions
Step 1: Prepare the crust
Start by preheating your oven to 325°F. In a medium bowl, mix together the flour, chopped pecans, and softened butter until you get a crumbly dough. Press this mixture evenly into the bottom of a 9×13-inch baking dish. Bake for about 20-25 minutes, or until the crust is lightly golden. Let it cool completely before moving on to the next layer.
Step 2: Make the blueberry topping
While your crust is cooling, it’s time to work on that beautiful, jammy blueberry layer. In a medium saucepan over medium heat, combine the blueberries, granulated sugar, cornstarch, water, lemon juice, and salt. Stir gently and cook until the mixture begins to bubble and thicken—about 10-12 minutes. You’ll know it’s ready when the sauce coats the back of a spoon. Set it aside to cool completely. (This can be made ahead and refrigerated if needed.)
Step 3: Create the creamy filling
In a large mixing bowl, beat the softened cream cheese until smooth and fluffy. Add in the powdered sugar and vanilla extract, continuing to mix until fully combined. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture. This filling is rich, airy, and completely addictive.
Step 4: Assemble the layers
Once your crust is cool, spread the cream cheese mixture evenly over the top, smoothing it out with a spatula. Then, carefully spoon the cooled blueberry topping over the cream layer, spreading it evenly from edge to edge.
Step 5: Chill and serve
Cover your dish with plastic wrap and refrigerate for at least 4 hours—overnight is even better. This allows the layers to set beautifully and gives the flavors time to mingle.
When you’re ready to serve, slice into squares and watch the smiles appear.
Notes
If you’re serving this at a party, feel free to garnish the top with a few fresh blueberries or a light dusting of powdered sugar just before serving for a pretty finish. This dessert also travels well, making it ideal for potlucks and picnics.
