Description
The Magnolia Bakery Blueberry Jamboree is a layered dessert with a crunchy pecan shortbread base, a velvety cream cheese filling, and a bright blueberry topping, perfect for anyone who enjoys the balance of rich and vibrant flavors.
Ingredients
Scale
2 cups All-Purpose Flour
1 cup Unsalted Butter (Cold)
1 cup Pecans (Finely Chopped)
16 oz Cream Cheese (Softened)
2 cups Powdered Sugar
2 cups Heavy Cream (Whipped)
4 cups Fresh Blueberries
2 tablespoons Cornstarch
1 tablespoon Lemon Juice
Instructions
- Preheat your oven to 350°F (175°C). In a large bowl, combine the flour and chopped pecans. Cut the cold butter into the mixture using a pastry cutter until it resembles coarse crumbs
- Press the crust mixture firmly into a 9×13 inch baking pan. Bake for 15-20 minutes or until the edges turn a light golden brown. Allow the crust to cool completely
- In a separate bowl, beat the softened cream cheese and powdered sugar until smooth. Gently fold in the whipped heavy cream using a silicone spatula
- Spread the cream cheese mixture evenly over the cooled crust. Refrigerate for at least one hour
- For the topping, combine 2 cups of blueberries, sugar, cornstarch, and lemon juice in a saucepan. Stir continuously until thickened
- Fold in the remaining 2 cups of fresh blueberries and cool to room temperature. Pour over the chilled cream layer. Refrigerate for an additional 4 hours or overnight
Notes
Make sure to use cold butter for the crust and room-temperature cream cheese for the filling to avoid lumps.
- Prep Time: 30 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 32 g
- Sodium: 240 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 90 mg