If you’ve ever had the legendary Blueberry Jamboree from Magnolia Bakery, you know it’s pure dessert heaven, cool, creamy, and bursting with blueberries. This easy, no-bake copycat recipe brings all that goodness right to your kitchen without the travel or the long lines. Picture this: a buttery pecan crust, a cloud-like cream cheese filling, and a vibrant blueberry topping that tastes like summer in every bite.
Servings: 12–16
Prep Time: 30 minutes
Cook Time: 15 minutes (for crust)
Step-by-Step Instructions
Step 1: Prepare the Blueberry Topping
In a saucepan over medium heat, combine about half of your blueberries with both sugars. Stir until the mixture starts to bubble and the berries soften. In a small bowl, whisk the cornstarch with a little water, then pour it into the saucepan. Keep stirring until it thickens into a glossy, jam-like texture. Add the lemon zest, lemon juice, and the remaining fresh blueberries for a mix of cooked and juicy texture. Set it aside to cool completely in the fridge this topping is what gives the dessert its signature flavor.
Step 2: Make the Buttery Pecan Crust
Preheat your oven to 325°F (160°C). Mix the melted butter, flour, and chopped pecans in a bowl until it forms a crumbly dough. Press the mixture evenly into a greased 9×13-inch pan, making sure it’s packed tightly. Bake for about 15 minutes, or until golden and fragrant. Let it cool completely before adding the filling!
Step 3: Whip Up the Creamy Filling
In a large bowl, beat the heavy cream and vanilla until soft peaks form. Gradually add the powdered sugar and continue beating until it’s thick and smooth. In another bowl, beat the cream cheese until it’s completely creamy, no lumps! Gently fold the whipped cream into the cream cheese until you have a silky, airy filling.
Step 4: Assemble the Layers
Spread the cream cheese mixture evenly over the cooled crust. Spoon the chilled blueberry topping on top, spreading it gently so the layers stay distinct.
Step 5: Chill and Serve
Cover and refrigerate the dessert for at least 1 hour to set. Slice into squares, top with extra blueberries or whipped cream if you’re feeling fancy, and dig in!
Notes & Tips
- Make it Gluten-Free: Swap the all-purpose flour for a gluten-free blend.
- Nut-Free Option: Skip the pecans and use crushed graham crackers instead it still gives that perfect buttery crunch.
- Berry Twist: Try substituting raspberries, blackberries, or strawberries for a fun flavor variation.
- Make Ahead: You can prepare the crust and blueberry topping the day before, just assemble before serving.
- Serving Tip: Chill it well for clean slices, and don’t skip the garnish! A few fresh berries or a dollop of whipped cream make it extra special.
FAQ
1. Can I use frozen blueberries?
Yes! Just make sure to thaw and drain them before cooking, and you may need to add a little extra cornstarch to thicken the topping.
2. How long does it last in the fridge?
It stays fresh for up to 3 days when covered tightly. The crust will soften slightly but still taste delicious.
3. Can I make it ahead for a party?
Absolutely. It’s the perfect make-ahead dessert, just assemble it the day before and chill overnight.
4. Can I freeze it?
You can freeze it for up to a month. Thaw overnight in the refrigerator before serving for the best texture.
5. Can I skip the crust baking step?
If you want a totally no-bake version, use a graham cracker crust instead — it’ll still taste amazing!
Make the Blueberry Topping: In a large saucepan over medium-high heat, combine 2 cups of blueberries, granulated sugar, and brown sugar. Cook, stirring, until sugar dissolves. Calories: Approximately 450 per serving (estimated)
Protein: 5g (estimated)
Carbs: 50g (estimated)
Fat: 28g (estimated)
Ingredients
Instructions
In a small bowl, whisk cornstarch with 1 tablespoon of cold water. Pour into the blueberry mixture and stir until thickened.
Stir in lemon zest and remaining blueberries. Transfer to a bowl and let cool for 5 minutes before refrigerating to cool completely.
Make the Crust: Preheat oven to 325°F (160°C) and grease a 9x13-inch baking dish with nonstick spray.
In a medium bowl, mix melted butter, flour, and chopped pecans until well combined.
Press mixture evenly into the bottom of the prepared baking dish.
Bake for 15 minutes. Remove from oven and let cool completely.
Make the Filling: In a large mixing bowl, whip heavy whipping cream and vanilla extract until soft peaks form.
Gradually add powdered sugar and continue beating until thick but not stiff.
In a separate bowl, beat cream cheese until smooth.
Fold whipped cream mixture into cream cheese until well combined.
Assemble: Spread cream cheese filling over cooled crust.
Top with chilled blueberry topping.
Chill for at least 1 hour before serving. Enjoy!Nutrition