There’s something magical about the Blueberry Jamboree—a dessert that bursts with juicy blueberries and creamy richness in every bite. The velvety texture of the filling contrasts beautifully with the buttery, crumbly crust, creating a symphony of flavors that’s both comforting and indulgent. Perfect for any occasion, this treat comes together in just over an hour, making it a delightful way to satisfy your sweet tooth without spending all day in the kitchen.
Each spoonful offers a balance of tangy sweetness from the blueberries and a luscious, smooth finish that melts in your mouth. With its golden crust and vibrant filling, this dessert is as stunning as it is delicious. Whether you’re hosting a gathering or treating yourself, the Blueberry Jamboree is a crowd-pleaser that’s sure to leave everyone asking for seconds.
Delicious Blueberry Jamboree Ingredients
- Blueberry Topping:
- 3 ½ cups fresh blueberries, divided (reserve 2 cups for later)
- ¼ cup granulated sugar
- ⅛ cup brown sugar (for a deeper flavor)
- 1 ½ Tablespoons cornstarch (dissolved in water to thicken)
- 1 ½ Tablespoons water
- ¾ teaspoon lemon zest (freshly grated for best flavor)
- Crust:
- ¾ cup unsalted butter, melted (can substitute with salted butter, but reduce added salt)
- 2 cups all-purpose flour
- 1 cup pecans, toasted and chopped (walnuts can be used as a substitute)
- Filling:
- 2 cups heavy whipping cream (chilled for best results)
- 16 ounces cream cheese, cut into chunks (softened to room temperature for easier mixing)
- 2 cups powdered sugar (sifted to avoid lumps)
Step-by-Step Blueberry Jamboree Instructions
- Prepare the Blueberry Topping:
- In a large pan, combine 1 ½ cups blueberries, granulated sugar, and brown sugar. Cook over medium-high heat, stirring constantly until the sugar dissolves and the blueberries begin to pop and boil.
- Dissolve the cornstarch in water, then add it to the blueberry mixture. Stir until the mixture thickens (about 2-3 minutes).
- Remove from heat and gently stir in the remaining 2 cups of blueberries and lemon zest. Set aside to cool to room temperature or refrigerate until ready to use.
- Make the Crust:
- Preheat the oven to 325°F (163°C). Grease a 9×13-inch glass baking pan.
- In a bowl, mix the melted butter, flour, and chopped pecans until combined. Press the mixture evenly into the bottom of the prepared pan.
- Bake for 15 minutes or until the crust is lightly browned. Let it cool completely to room temperature.
- Prepare the Filling:
- In a large mixing bowl, whip the heavy cream until stiff peaks form. Set aside.
- In another bowl, beat the cream cheese and powdered sugar until smooth and creamy. Gently fold in the whipped cream until fully combined.
- Spread the filling evenly over the cooled crust.
- Assemble and Chill:
- Carefully spread the cooled blueberry topping over the filling layer.
- Refrigerate for at least 1 hour to set before serving.
Perfect Pairings: Serving Suggestions
This Blueberry Jamboree is a showstopper on its own, but you can elevate it further with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a brunch twist, serve it alongside a warm cup of coffee or tea. If you’re feeling fancy, garnish with a sprig of mint or a light dusting of powdered sugar for a finishing touch.
Storage Secrets: Keeping It Fresh
Store your Blueberry Jamboree in an airtight container in the fridge for up to 3 days. If you need to freeze it, wrap individual slices tightly in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw in the fridge overnight before serving. The crust may soften slightly, but the flavors will still shine!
Time-Saving Tips for Busy Bakers
To save time, toast the pecans for the crust ahead of time and store them in an airtight container. You can also prepare the blueberry topping a day in advance and refrigerate it until you’re ready to assemble. For the filling, use a hand mixer to whip the cream and beat the cream cheese mixture—it’s faster and ensures a smooth, fluffy texture.
Recipe Variations to Try
Swap out the blueberries for raspberries or blackberries for a different fruity twist. If you’re not a fan of pecans, try using almonds or walnuts in the crust. For a lighter version, substitute half the heavy cream with Greek yogurt in the filling. These small tweaks can make the recipe feel brand new!
Equipment Guidance for Success
A 9×13-inch glass pan is ideal for this recipe, as it ensures even baking and easy slicing. Use a sturdy whisk or silicone spatula for stirring the blueberry topping to prevent scorching. A stand mixer or hand mixer will make whipping the cream and blending the filling a breeze. Don’t forget a zester for that fresh lemon zest—it adds a bright, zingy flavor!
Blueberry Jamboree Recipe
Ingredients
Blueberry Topping
- 3 ½ cups fresh blueberries, divided
- ¼ cup sugar
- ⅛ cup brown sugar
- 1 ½ Tablespoons cornstarch
- 1 ½ Tablespoons water
- ¾ teaspoon lemon zest
Crust
- ¾ cup butter, unsalted
- 2 cups flour
- 1 cup pecans, toasted and chopped
Filling
- 2 cups heavy whipping cream
- 16 ounces cream cheese, cut into chunks
- 2 cups powdered sugar
Instructions
- In a large pan combine 1 1/2 cups blueberries, sugar, and brown sugar. Cook over medium high heat and stir constantly. Stir until sugar is combined and blueberries start to pop and come to a boil.
- Dissolve cornstarch in water. Add the cornstarch/water mixture in the pan with the blueberries and stir until the mixture becomes thick.
- After it has thickened, remove from heat and add the remaining 2 cups of blueberries, then add in the lemon zest and stir in gently.
- Cool to room temp or refrigerate until ready to use.
- Grease a 9×13 inch glass pan. For the crust, melt the butter and stir in the flour and pecans.
- Press crust evenly into the bottom of the prepared pan. Cook at 325 for about 15 minutes or until lightly browned. Then let crust cool to room temperature.
- For the filling, whip the heavy cream and set aside.
- In another mixing bowl beat the cream cheese and powdered sugar together until smooth. Then add the whipped cream in with the cream cheese mixture and combine. Then spread over the cooled crust.
- Spread the blueberry topping over all. Let set in the fridge for about an hour.