Description
A creamy, dreamy dessert featuring a buttery pecan crust, velvety cream cheese filling, and topped with a luscious homemade blueberry glaze. This Magnolia Bakery-inspired treat perfectly balances sweet and tart flavors for an unforgettable dessert experience.
Ingredients
Scale
Blueberry Topping
- 2 pints fresh blueberries (approx. 4 cups)
- ¼ cup granulated sugar
- 2 tbsp brown sugar
- 1 tbsp water
- 1½ tbsp cornstarch mixed with 1½ tbsp water
- 1 tsp lemon zest
- ½ tsp lemon juice
Crust
- ¾ cup butter, melted
- 2 cups all-purpose flour
- 1 cup chopped pecans, toasted or un-toasted
Filling
- 2 cups heavy whipping cream
- 2 cups plus 2 tbsp powdered sugar
- 16 oz. cream cheese, softened
- 1 tsp vanilla
Instructions
- Prepare the Blueberry Glaze
Combine 1 pint (approx. 2 cups) blueberries, granulated sugar, brown sugar, and one tablespoon water in a saucepan over medium heat. Stir constantly, gently mashing some blueberries to release juice and prevent sugar from burning. Once the mixture begins to boil and sugar dissolves, add the cornstarch-water mixture. Continue stirring until the mixture returns to a boil and thickens slightly, about 1 minute. Remove from heat and fold in the remaining fresh blueberries, lemon zest, and lemon juice. Transfer to refrigerator to cool completely. - Make the Pecan Crust
Preheat oven to 325°F (165°C). In a medium bowl, thoroughly combine melted butter, flour, and chopped pecans until well mixed. Spray a 9×13 baking dish with cooking spray and press the mixture evenly across the bottom. Bake for 15 minutes until lightly golden. Remove from oven and cool completely, placing in refrigerator to speed cooling if desired. - Prepare the Cream Cheese Filling
In one large bowl, whip the heavy cream and vanilla until thick but not fully stiff. In a separate bowl, beat the softened cream cheese and powdered sugar until smooth and fluffy. Combine both mixtures in the larger bowl and mix for 1-2 minutes until completely integrated and smooth. - Assemble the Jamboree
Spread the cream cheese filling evenly over the completely cooled crust. Gently spoon the cooled blueberry topping over the cream layer, covering the entire surface evenly. - Chill and Serve
Cover the dessert and refrigerate for at least 2 hours, preferably 4 hours or overnight, to allow flavors to meld and filling to set properly. Slice into squares and serve chilled.
Notes
For best results, allow the dessert to chill overnight before serving. The blueberry topping can be made a day in advance. If fresh blueberries aren’t available, frozen can be substituted (thaw and drain excess liquid first). For a firmer filling, you can add 1-2 tablespoons of unflavored gelatin bloomed in cold water to the cream mixture.
- Prep Time: 30 minutes
- Cook Time: 15 minutes