Blueberry Dessert Bars (Blueberry Jamboree)

Blueberry dessert bars on parchment paper next to a gold fork.

Blueberry Dessert Bars (Blueberry Jamboree)

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.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 20

Chill time 7

Total Time 7 50

Servings

Calories 319kcal

Author Allison - Celebrating Sweets

Ingredients

Crust:

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

Blueberry topping:

4 cups fresh blueberries divided
⅓ cup granulated sugar see note*
1 tablespoon lemon juice
2 tablespoons cornstarch
1 teaspoon finely grated lemon zest

Filling:

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

Instructions

Crust:

Preheat oven to 350°F. Line an 8x8 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.

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.

Video

Notes

*Blueberries: If you're blueberries are more tart than sweet you can increase the sugar in the blueberry topping to ½ cup.

TIPS:

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.

SERVING & 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.

Nutrition