Blueberry Cream Cheese Bars {Copycat Blueberry Jamboree}

filed under: Bars · Dessert · Food + Drink on March 5, 2021

Blueberry Cream Cheese Bars are layered dessert bars with a toasted pecan crust, whipped cream plus cream cheese filling, and a topping made with fresh blueberries. Try my Apple Cream Cheese Bars for another layered dessert bar.

Blueberry Cream Cheese Bars

This blueberry cream cheese bar recipe is a copycat recipe of Magnolia Bakery’s Blueberry Jamboree. The bakery first opened in New York in 1996 and is known for classic American baked goods. Since that time, the bakery has expanded to locations worldwide. These copycat Blueberry Jamboree dessert bars give you a creamy and nutty bite with a blueberry topping.

Blueberry Jamboree Recipe in A Blue Pan

Blueberry Cream Cheese Bars Ingredients

There are three important (and delicious) parts to this recipe–the blueberry topping, nutty crust, and cream cheese filling. Here are a few reminders about some of the ingredients needed.

Blueberries: I prefer fresh blueberries for this recipe, but you could also use frozen berries.

Cornstarch: Cornstarch is mixed with cold water to make a slurry. This is added to the blueberry mixture to thicken it up. (If you add cornstarch directly to the hot mixture, the sauce will be clumpy.)

Lemon Zest: Be sure to wash the lemon well before zesting.

Pecans: To make the recipe easier, buy pecans that have already been finely chopped. Otherwise, use a food processor to chop the nuts. If you don’t have a food processor, a pastry cutter works well for softer nuts, like pecans. Or, an apple cutter could also be used.

Heavy Cream: Also known as heavy whipping cream, heavy cream contains 36-40% fat. The cream is the dairy that supplements the cream cheese, giving the cheesecake filling a smoother texture.

Cream Cheese: Make sure the cream cheese is at room temperature.

How to Make Blueberry Jamboree Sauce

How to Make Blueberry Topping

You will need to make the blueberry topping for these bars first. The sauce will have to chill in the refrigerator as you prepare the other two layers. To make the topping for the blueberry cream cheese bars, first, add 2 cups of blueberries and both sugars to a large saucepan. Heat over medium-high heat until the sugars have dissolved. (The blueberries will pop as they heat; that is okay!)

In a small bowl, whisk together the cornstarch and cold water. Add the slurry to the saucepan and stir until the mixture has thickened. Then, mix in the lemon zest. Finally, remove the pan from the heat and fold in the remaining blueberries. Transfer the mixture to a bowl to let cool for a few minutes before putting it in the refrigerator to chill completely.

Ingredients for Blueberry Jamboree Recipe

How to Make the Crust

While the blueberry topping is chilling, it’s time to make the crust. First, toast the pecans. To toast the pecans, add the chopped pecans to a skillet over medium heat. Toast the nuts until browned and fragrant, stirring frequently. This will only take a few minutes. Remove the skillet from heat to let the pecans cool a bit.

When ready, combine the melted butter, flour, and toasted pecans in a medium bowl. Press the mixture into the bottom of a 9×13-inch baking dish that has been lined with parchment paper. Bake the crust for 15 minutes at 325°F. Remove from the oven and let the crust come to room temperature before making and adding the whipped cream and cream cheese filling.

Adding Blueberry Sauce to Blueberry Jamboree

How to Make Blueberry Cream Cheese Bars

The final step in making these bars is to make the whipped cream and cream cheese filling. To make the filling, first, make the homemade whipped topping. To make the whipped topping:

  • Don’t aim for “stiff peaks”. You want the whipped cream to keep its shape and be soft, billowing peaks. 
  • Wait until peaks start to form before adding in the confectioners’ sugar. I much prefer confectioners sugar in this recipe, as it dissolves entirely and leaves a smooth texture. If you choose to use granulated sugar be sure to add it immediately at the beginning and whip it with the cream.

Once you have the whipped topping made, set it aside and add the softened cream cheese to a separate bowl. Beat the cream cheese until it is creamy. Then, gently fold the whipped topping into the cream cheese. 

Finally, pour the cream cheese mixture over the cooled crust and top with the chilled blueberry mixture. Let the bars chill in the refrigerator for about an hour before cutting and serving. Store, covered, in the refrigerator for 2-3 days.

Piece of Blueberry Jamboree with Bite taken

Looking for More Dessert Bars?

Chocolate Cheesecake Bars

Pecan Pie Bars

Millionaire’s Bars

Chocolate Chip Cheesecake Bars

4.88 from 8 votes
Blueberry Cream Cheese Bars {Copycat Blueberry Jamboree}
Prep Time
20 mins
Cook Time
15 mins
Cooling Time
1 hr 30 mins
Total Time
2 hrs 5 mins
 

Blueberry Cream Cheese Bars are layered dessert bars with a toasted pecan crust, whipped cream plus cream cheese filling, and a topping made with fresh blueberries.

Course: Dessert
Cuisine: American
Keyword: Blueberry Cream Cheese Bars
Servings: 12
Calories: 564 kcal
Author: Amanda Rettke--iambaker.net
Ingredients
Blueberry Topping
  • cups fresh blueberries, divided
  • ¼ cup (50g) granulated sugar
  • cup (25g) brown sugar
  • tablespoons cornstarch
  • tablespoons water
  • ¾ teaspoon lemon zest
Crust
  • 1 cup (110g) toasted pecans, finely chopped
  • ¾ cup (1½ sticks or 170g) unsalted butter, melted
  • 2 cups (240g) all-purpose flour
Filling
  • 2 cups heavy cream
  • 2 cups (220g) sifted confectioners' sugar
  • 2 packages (8 ounces each) cream cheese, room temperature
Instructions
  1. Preheat oven to 325°F and line a 9x13-inch baking dish with parchment paper. Set aside.

Blueberry Topping
  1. In a large saucepan over medium-high heat, add 2 cups of blueberries, sugar, and brown sugar. Mix until sugar is dissolved. Blueberries will start to pop as they heat, this is normal.

  2. In a small bowl, whisk together the cornstarch and water until the cornstarch is dissolved.

  3. Pour the cornstarch mixture into the blueberries and stir until thickened.
  4. Add the lemon zest. Stir to combine.

  5. Remove from heat and fold in the remaining blueberries.
  6. Pour the blueberry mixture into a separate bowl. Allow it to cool a few minutes before transferring the bowl to the refrigerator to chill as you make the crust and filling.

Crust
  1. To toast the pecans, add them to a medium skillet over medium heat. Toast until browned and fragrant, stirring frequently (3-5 minutes). Remove from heat and let cool.

  2. When ready, in a medium bowl, combine melted butter, flour, and toasted pecans.

  3. Press into the bottom of the prepared 9x13-inch baking dish.

  4. Bake 15 minutes. Remove from the oven and let cool to room temperature.

Filling
  1. Add heavy cream to a mixing bowl. Start mixing at the lowest speed, and then gradually increase speed to medium until the cream starts to get thicker. (The gradual progression prevents you from spraying yourself with cream.)

  2. When the cream starts to thicken, stop the mixer. Slowly add in the confectioners' sugar and then resume mixing again, starting with low speed and increasing to medium speed, and eventually moving to a high speed. The cream will thicken and start to peak.

  3. In a separate large bowl, add cream cheese and beat until creamy.

  4. Gently fold the whipped cream mixture into the cream cheese. Pour the mixture over the cooled crust.

  5. Top with cooled blueberry mixture.

  6. Chill in the refrigerator 1 hour before serving.

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Comments

  • Tori Kamppi says:

    I used to live in Manhattan for many years and LOVED Magnolia’s Blueberry Jamboree!!! Cannot wait to make this recipe!!!!
    Since I will likely NEVER return to NYC, this is a special treat for a particular memory. Thanks so much!!!!

  • doris stuart says:

    can you use a graham cracker crumb instead

    • Amanda Rettke says:

      Sure! 🙂

  • Cherylann Beaverson says:

    I LOVE all your recipes!! Keep them coming!

  • Debbie Miller says:

    All of these deserts look wonderful. I’ve made a few of them and they turned out great. Thank you for your site because I am not a true baker but I can be with your recipes

  • Kate Keis says:

    How can I make a strawberry topping instead of blueberries? My mother LOVES strawberries and this would be a wonderful surprise for her.

    • Amanda Rettke says:

      You can but the appearance would be drastically different. Blueberries hold up well when making the sauce, strawberries will appear “mushy”. You could always use canned strawberry pie filling.

  • terry auxier says:

    i love your recipes have tried many, but there are 2 people in my family of 4 that a allergic to dairy. do you do any dairy free deserts? i know thats pretty near impossible.

    • Amanda Rettke says:

      I am not a dairy-free baker, but there are many out there! Having an allergy to dairy is serious and I am simply not educated on the dietary restrictions enough to provide trusted dairy-free recipes. Sorry I am not more helpful!

  • brigtte robert says:

    good morning
    just wondering if i can use frozen blueberries instead
    and is there something else that I can use instead of heavy cream

  • Kim says:

    Can you use Graham crackers instead of pecans for crust?

  • Dorothy Newkirk says:

    Do you have a gluten-free option? I have friends that have gluten problems. I can eat almost anything

  • EllenZ Ziegler says:

    So I love the taste of this Cheesecake and it is easy to make which makes it better. I have one slight criticism and it is more procedural than anything. I think you should whip the cream to soft peaks, remove 1/2-1 cup cup of whipped cream, and add it to the cream cheese to maybe gently change the temp of cheese so it does not go back to solid form. I think the sugar should not be added to the whipping cream at all, instead add it to the cream cheese. The 1/2 cup of whipped cream added after the sugar and cream cheese are blended might help the cream cheese to stop from going back into its solid form. Because the cream cheese is soft when whipped based on warmer temps than the very cold whipping cream. The minute I started to fold the whipped cream into the Cream cheese, and I only added maybe 1/2 cup at a time, it got clumpy a bit and grainy looking. I think that would affect the lift of the cream/cream cheese mixture also. I hope you can understand what I am talking about. The squares were still wonderful, and my family loved them. But the texture was bothersome. It did not stop us from eating them though! The texture of fine-sieved but creamy cottage cheese was why I gave it 4 stars instead of five stars and I think the procedure if tweaked would easily get it to a 5 star review.

  • James K Ullery says:

    We are just waiting for everything to cool to layer the project. My wife and I enjoyed partnering on this. Along the way, we elected to add some strawberries. They added some nice color variation. I am certain the family we share this will enjoy it.

  • Yvette Pederson says:

    I made this for our fish fry volunteers and they loved it! The pecan crust was so good and I had lots of compliments on it. The lemon zest in the blueberry topping gave just the right hint of lemon. I LOVE making your recipes! I also made the coconut cream pie for the same night. Nothing left of either dessert.

    I need help with the pastry crust. I made it but it did not roll out well. I actually finger pressed it into the pan. It did taste delicious but I want to be able to roll it properly.

  • Nicole cantin says:

    I cannot say enough how much my family loved this dessert!
    This is our new favorite! So fresh and light. The only changes I made was I found that I had to triple the blueberry topping part of the recipe. I also mixed the xxx sugar into the room temperature cream cheese using a hand mixer then I mixed the whipped cream into that mixture using my hand mixer on a light speed because just folding it in was not blending like I wanted it too. I could eat this all day!! 💜

  • Denise says:

    Can you use mixed berries that are frozen as a substitute?

    • Elizabeth Keeney says:

      Hi, Denise! I work with iambaker and am happy to help with questions. Yes, you could use frozen berries. Have a great day!

  • Lisa Enfinger says:

    I grew up in Alabama with this recipe, known as Blueberry yum yum, or blueberry dream whip dessert. In a pinch, you can use Dream Whip (powdered form of whipped topping, just add milk and vanilla) and canned blueberry pie filling. Your recipe, however, is a ‘grown-up’ version I can’t wait to try. Also, I will substitute huckleberries that I was lucky enough to find and freeze last year!

  • KirN says:

    Can microwave be used for baking cake? If yes, what are the steps to be followed?

    • Elizabeth Keeney says:

      Hi, KirN! I work with iambaker and am happy to help with questions. We have not tested this recipe in the microwave. However, we have a Chocolate Syrup Mug Cake that is made in the microwave. Have a great day!

  • Karen says:

    Could you use Cool Whip instead of whipping cream? Thanks

  • Betty says:

    Can you use frozen blueberries

  • Clay Pendleton says:

    These look wonderful! After I try the blueberries, I am going to try these with my frozen Huckleberries. I think they would do just as well.

  • Paula says:

    Looks delicious! Will definitely try this! Please subscribe me to your site.

    Thank you!