copycat of Magnolia Bakery’s

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copycat of Magnolia Bakery’s

Introduction

The “Blueberry Jamboree” is a layered dessert combining a buttery‑pecan shortbread‑type crust, a creamy filling of cream cheese plus whipped cream, and a vibrant blueberry topping. It’s a show‑stopper dessert — rich, fruity, creamy and textured — ideal for gatherings. According to recipe sources, one version describes it as “a cross between a fluffier cheesecake and blueberry pie” with fresh berries popping in your mouth, and a nutty buttery crust that adds texture.

Origin and Cultural Significance

The original Magnolia Bakery was founded in New York City in 1996. The Blueberry Jamboree is listed on their menu as “pecan shortbread crust layered with whipped cream and cream cheese filling with a fresh blueberry topping”.
Culturally, this dessert reflects the American dessert‑tradition of layered bars/pies with fruit and cream, evoking comfort, summer berries, and get‑well‑togethers. Recipe write‑ups note the “surprise” factor and how it “creates a new memory” rather than invoking an older one.
Because of Magnolia’s popularity (thanks in part to media and NYC dessert‑tourism), this dessert has become a “must‑make at home” for many who want that bakery feel. It bridges upscale bakery treat and home‑friendly dessert.

Ingredients & Quantities

Here is a good “copy‑cat” version adapted from several sources. Yields about one 9×13 inch pan (serving ~12‑15).

Topping (Blueberry layer)

  • 3 ½ cups fresh blueberries (divided)
  • ¼ cup granulated sugar
  • ⅛ cup (≈2 Tbsp) brown sugar
  • 1 Tbsp plus 1½ tsp cornstarch dissolved in 1 Tbsp + 1½ tsp water (for thickening)
  • ¾ tsp lemon zest
  • (Optional) ½ tsp lemon juice

Crust

  • ¾ cup unsalted butter (melted)
  • 2 cups all‑purpose flour
  • 1 cup toasted pecans (chopped)

Filling (Cream Cheese/Whipped Cream layer)

  • 2 cups heavy cream (heavy whipping cream)
  • 1 lb (16 oz) cream cheese, room temperature and cut into chunks
  • 2 cups sifted confectioners’ (powdered) sugar
  • (Optional) 1 tsp vanilla extract

Optional Additions

  • Swap pecans for walnuts or almonds in the crust if desired.
  • Stir in ½ tsp cinnamon into the crust for warm spice.
  • Add 1 Tbsp of lemon juice to the blueberry topping for extra brightness.
  • Garnish with fresh whole blueberries and a dusting of powdered sugar before serving.
  • For a gluten‑free version: use a gluten‑free flour blend in the crust.
  • For a lighter version: use reduced‑fat cream cheese + whipping cream and reduce sugar slightly (see “healthful indulgence” section).

Tips for Success

  • Use fresh (not frozen) blueberries for the topping if possible—frozen may release more liquid and result in a runny topping.
  • Make sure the cream cheese is at room temperature so it blends smoothly into the filling layer.
  • When making the blueberry topping, stir continuously so the sugar dissolves and the blueberries pop but don’t burn.
  • Chill the dessert for at least 1 hour (preferably longer) before cutting so the layers set properly.
  • Press the crust mixture firmly into the pan so you get a compact base. Bake just until lightly browned.
  • If your topping is still runny after chilling, you can dot extra cornstarch slurry and gently reheat to thicken, then cool again. (As per user experience: “Unfortunately my blueberries were runny even after the cornstarch addition …” )
  • Use a good quality butter and fresh blueberries for best flavour.

Instructions

  1. Pre‑heat oven to 325°F (≈163°C). Butter a 9×13″ glass or metal baking dish.
  2. Make the crust: In a bowl, combine melted butter + flour + chopped toasted pecans. Press into the bottom of the prepared dish. Bake about 15 minutes (or 20‑25 according to some versions) until lightly browned. Remove from oven and cool to room temperature.
  3. Make the filling: Whip the heavy cream until soft peaks form; set aside. In a mixer bowl, beat the cream cheese with the powdered sugar (and vanilla if using) until smooth. Fold in the whipped cream gently until combined into a light, creamy mixture. Spread this filling evenly over the cooled crust.
  4. Make the blueberry topping: In a saucepan over medium‑high heat combine about 1½ cups blueberries + granulated sugar + brown sugar. Stir until sugar dissolves and some berries begin to pop and mixture comes to a boil. Meanwhile prepare the cornstarch slurry (cornstarch + water). Add the slurry, stir until mixture thickens. Remove from heat, then stir in the remaining blueberries + lemon zest (and lemon juice if using). Cool to room temperature, then refrigerate until fully chilled.
  5. Assemble: Once the filling layer is set and the blueberry topping is chilled, spread the topping evenly over the filling layer (about 4 cups in one version) and refrigerate for at least 1 hour (or longer) to fully set.
  6. Serve: Cut into squares (for the 9×13 pan) and serve chilled or at room temperature. Garnish with fresh berries if desired.

Description

When you cut into this dessert, you’ll first get a satisfying crisp (yet buttery) pecan‑shortbread style crust. Then the filling layer offers a smooth, light, creamy texture from the whipped cream + cream cheese, delivering mild sweetness and richness. At the top you’ll encounter the glossy blueberry topping — sweet, slightly tart, bursting fresh‑berry flavour, with a hint of lemon that brightens the palate. The contrast of textures (crust → creamy → fruit topping) makes it compelling. Many reviewers say it “surprises” with its mix of flavours and textures — the fresh fruit layer lifts the richness of the cream, making it more balanced.

Nutritional Information

Based on a version of the recipe (yield ~12‑15 servings) one source gives approximate nutrients per serving:

  • Calories: ~410
  • Fat: ~28 g
  • Carbohydrates: ~35 g
  • Sugar: ~24 g
  • Protein: ~4 g
  • Fibre: ~1 g

Another version lists ~200 calories per serving but that may reflect smaller serving size or lighter version.

Given the richness of ingredients (butter, cream cheese, heavy cream, sugar, nuts) this dessert is indulgent. If you’re tracking macros/calories, consider that each piece may contain significant saturated fat and sugar — enjoy as a treat and consider portion size.

Conclusion and Recommendation

This copycat version of Magnolia Bakery’s Blueberry Jamboree is a fantastic home‑bake if you want something that looks and tastes like a bakery treat but is actually manageable in your kitchen. It’s ideal for entertaining, potlucks, seasonal gatherings (especially when blueberries are in season), or when you simply want to impress with layered dessert.
From a recommendation viewpoint: yes, go ahead and make it — you will likely be rewarded by the texture contrast, flavour pop of fresh blueberries and the pleasurable richness. Just be aware of portion size and richness. Serve a smaller square, pair with fresh fruit or a small scoop of plain yoghurt to balance if you like.

Embracing Healthful Indulgence

To make this dessert a bit more in line with a health‑aware lifestyle while still indulging:

  • Use fresh blueberries (they bring antioxidants, vitamins) and not overly cook them to preserve nutrients.
  • Consider using reduced‑fat cream cheese or a blend of cream cheese + Greek yoghurt to lighten the filling layer.
  • Use unsalted butter and control the salt in the crust; you could also reduce butter slightly (for example ½ cup instead of ¾) and compensate with a little extra finely‑chopped pecans for flavour.
  • Serve smaller portions — e.g., cut 15 squares instead of 12 — to reduce calories per serving.
  • Offer fresh berries or a fruit salad alongside so the dessert becomes part of a balanced dessert course.
  • If desired, reduce sugar somewhat in the topping (e.g., ⅓ cup granulated sugar + 1 Tbsp brown sugar instead of higher) and use lemon zest/juice to add brightness so you can rely less on sugar for flavour.

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