This triple layer blueberry dessert is inspired by the blueberry jamboree from Magnolia Bakery. A brown sugar pecan crust, smooth cream cheese-whipped cream, and a luscious blueberry topping. The perfect combination of flavors and textures.
I was browsing the Magnolia Bakery cookbook and I stumbled upon this recipe and had to try it. I made a few tweaks and quickly declared this one of the best desserts ever.
Why you’ll love this recipe
Flavor: Fresh blueberries with a hint of lemon, rich whipped cream filling, and a brown sugar pecan flavored crust.
Texture: Buttery shortbread crust, smooth and creamy filling, plump and juicy blueberries.
Unique: This is a fun and unique blueberry dessert – not quite pie, not quite cheesecake.
Make ahead: This recipe needs at least 6 hours of chill time, so it’s a great make ahead dessert.
*Full recipe below in recipe card*
Crust: This easy brown sugar-pecan crust is similar to a shortbread. Mix it up and press it into the bottom of the pan. The crust will be baked for about 15 minutes. This is the only part of the recipe that has to be baked.
Filling: A sweetened cream cheese-whipped cream creates a smooth and decadent layer on top of the crust.
Topping: This quick and easy stovetop compote is packed with fresh blueberries and flavored with a touch of lemon.
This recipe requires chilling/cooling during several different steps, be sure to plan in advance. I typically make this the night before I’m serving it.
Use fresh blueberries, not frozen. They hold up much better and help keep the topping thick.
Temperature matters. Cream cheese should be softened to room temperature for easy mixing, heavy cream should be chilled so that it whips properly. Make sure you’re not assembling until the crust and topping have cooled completely.
Adjust the sugar in the blueberry topping based on whether your blueberries are more tart or more sweet.
Serve small slices. This is a thick and rich dessert, a little goes a long way.
Make ahead options
The full dessert can be made and assembled anywhere from 6 hours to one day before serving.
Blueberry topping can be made and refrigerated up to one day in advance of assembling.
Serving and storage
This dessert should be stored in the refrigerator and served chilled. It will keep, tightly covered in the fridge, for up to 3 days. Note: the crust will soften over time, we find that it’s best within 24 hours.
Blueberry Dessert Bars (Blueberry Jamboree)
- ½ cup unsalted butter, softened
- ⅓ cup light brown sugar
- 1 cup plus 1 tablespoon all purpose flour
- ⅛ teaspoon salt
- ⅓ cup finely chopped pecans
- 4 cups fresh blueberries, divided
- ⅓ cup granulated sugar, see note*
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
- 1 teaspoon finely grated lemon zest
- 1 cup heavy whipping cream, cold, straight from the fridge
- 8 oz block style cream cheese, softened
- ⅔ cup powdered sugar
- 1 teaspoon pure vanilla extract
- Preheat oven to 350°F. Line an 8×8 baking pan with foil or parchment paper and lightly grease it.
- Using an electric mixer, beat butter and brown sugar until smooth and creamy. Beat in flour and salt followed by pecans. Dump the mixture into the prepared pan and press into a flat even layer (I use the bottom of a measuring cup). Bake 15-18 minutes, until the edges of the crust are beginning to turn light golden brown. Place on a wire rack to cool to room temperature. Meanwhile, proceed with blueberry topping.
- Place half the blueberries (2 cups) and sugar in a saucepan. In a small bowl, whisk together lemon juice, 2 tablespoons of water, and cornstarch. Pour the cornstarch mixture over the blueberries and begin to cook over medium-high heat. Cook, stirring frequently, until the blueberries bubble and burst and the mixture thickens. This should happen fairly quickly, about 5 minutes or so. Remove from the heat and stir in the lemon zest and the remaining 2 cups of blueberries. Cool to room temperature.
Filling and assembly:
- Using a hand mixer or a stand mixer with the whisk attachment, whip heavy cream until stiff peaks form. Transfer the whipped cream to another bowl and place in the fridge briefly. In the same mixing bowl, with the paddle attachment, beat cream cheese and powdered sugar until smooth and combined. Beat in vanilla, scraping the sides and bottom of the bowl as necessary. Using a rubber/silicone spatula, fold the whipped cream into the cream cheese until fully combined.
- Spread the whipped cream mixture into an even layer over the crust. Top with the blueberries, spreading into an even layer. Place in the refrigerator for at least 6 hours or up to one day. Serve chilled.
- This recipe requires chilling/cooling during several different steps, be sure to plan in advance. I typically make this the night before I’m serving it.
- Use fresh blueberries, not frozen. They hold up much better and help keep the topping thick.
- Temperature matters. Cream cheese should be softened to room temperature for easy mixing, heavy cream should be chilled so that it whips properly. Make sure you’re not assembling until the crust and topping have cooled completely.
- Adjust the sugar in the blueberry topping based on whether your blueberries are more tart or more sweet.
- Serve small slices. This is a thick and rich dessert, a little goes a long way.
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.