Magnolia Bakerys Blueberry Jamboree

Magnolia Bakerys Blueberry Jamboree (Copycat)

Ingredients

For the crust

1 cup (2 sticks) unsalted butter, softened

2 cups all-purpose flour

1 cup finely chopped pecans

For the cream cheese layer

16 oz cream cheese, softened

2 cups powdered sugar

2 cups heavy whipping cream

1 tsp vanilla extract

For the blueberry topping

3 cups fresh blueberries (or frozen, thawed & drained)

1 cup granulated sugar

1 tbsp lemon juice

2 tbsp cornstarch

½ cup water

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Instructions

1. Make the crust

1. Preheat oven to 350°F (175°C).

2. In a bowl, mix together butter, flour, and chopped pecans until crumbly.

3. Press mixture evenly into a greased 9x13-inch baking dish.

4. Bake for 20 minutes, until lightly golden. Let cool completely.

2. Make the blueberry topping

1. In a saucepan, combine sugar, cornstarch, and water. Stir until smooth.

2. Add lemon juice and bring to a boil, stirring constantly until thickened.

3. Remove from heat, gently fold in blueberries.

4. Let mixture cool to room temperature.

3. Make the cream cheese layer

1. In a large bowl, beat cream cheese with powdered sugar until smooth.

2. In another bowl, whip heavy cream with vanilla until stiff peaks form.

3. Gently fold whipped cream into the cream cheese mixture until fluffy.

4. Assemble

1. Spread cream cheese mixture evenly over cooled crust.

2. Spoon blueberry topping over the cream layer.

3. Cover and refrigerate at least 4 hours (best overnight) before serving.

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Serving

Cut into squares and serve chilled. It’s creamy, tangy, nutty, and bursting with blueberry flavor — just like Magnolia Bakery’s version. 💜

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