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.
Ingredients & Substitutions
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.
Tips for Whipping the Cream
- 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.
How to Store Blueberry Cream Cheese Bars
Let the bars chill in the refrigerator for about an hour before cutting and serving. Store, covered, in the refrigerator for 2-3 days.
Blueberry Desserts
Blueberry Cream Cheese Bars {Copycat Blueberry Jamboree}
Ingredients
Blueberry Topping
- 3 ½ cups (518 g) fresh blueberries, divided
- ¼ cup (50 g) granulated sugar
- ⅛ cup (25 g) brown sugar
- 1 ½ tablespoons cornstarch
- 1 ½ tablespoons water
- ¾ teaspoon lemon zest
Crust
- 1 cup (110 g) toasted pecans, finely chopped
- ¾ cup (1½ sticks / 170g) unsalted butter, melted
- 2 cups (240 g) all-purpose flour
Filling
- 2 cups (476 g) heavy cream
- 2 cups (220 g) sifted confectioners' sugar
- 2 packages (8 ounces each) cream cheese, room temperature
Instructions
- Preheat oven to 325°F and line a 9×13-inch baking dish with parchment paper. Set aside.
Blueberry Topping
- 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.
- In a small bowl, whisk together the cornstarch and water until the cornstarch is dissolved.
- Pour the cornstarch mixture into the blueberries and stir until thickened.
- Add the lemon zest. Stir to combine.
- Remove from heat and fold in the remaining blueberries.
- 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
- 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.
- When ready, in a medium bowl, combine melted butter, flour, and toasted pecans.
- Press into the bottom of the prepared 9×13-inch baking dish.
- Bake 15 minutes. Remove from the oven and let cool to room temperature.
Filling
- 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.)
- 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.
- In a separate large bowl, add cream cheese and beat until creamy.
- Gently fold the whipped cream mixture into the cream cheese. Pour the mixture over the cooled crust.
- Top with cooled blueberry mixture.
- Chill in the refrigerator 1 hour before serving.
Video
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Delish. I used 1c grahm cracker and 1C flour. It was great. A bit sweeter than all flour. It is a family favorite now.
These are delicious! I did add 2 teaspoons of vanilla to the filling because it seemed a bit bland. Thanks for an excellent recipe.
Can this be frozen?
Can you use frozen berries?
Hi, Dixie! I work with iambaker and am happy to help with questions. Yes, you can use frozen berries. Have a wonderful day!
Can I use frozen blueberries unstead of fresh ones
Hi, Dixie! I work with iambaker and am happy to help with questions. Yes, you can use frozen blueberries. Have a great day!
Awesome recipes. Easy and delicious. You are the bomb. The very best and easiest recipes that turn out to be amazing and it makes you look like a pro. Keep them coming I would love to purchase a cookbook with all your receipts in it. Thanks sooooooo mich.
I really love all your recipes…kids love them…i tried many of them and they turned out beautiful and delicious….thank you so much…❤️
I canned blueberry filling a while back can I use this in this recipe? Thank you.
I haven’t tried that but yes, it should work! Sounds delish!
I am still trying to bake the crust, been over twice as long as recipe??? Now put oven at 350.
Was crust dough suppose to be very soft & sticky, had to press into pan. I have been baking for 69 years. Not a new baker. Making for company, very upset with this crust.
Love this recipe! Will be using the crust recipe for my favorite fresh fruit crisp recipes. I doubled the amount of blueberries and doubled the amount of whipping cream without adding more powdered sugar, but, did add a tablespoon of white vanilla. This mades enough to share for a group. Thank you for your recipes!
Love your recipes! I would like to try this one, but I have a son who has a nut allergy. I’m wondering if I leave out the pecans, is there anything I can use in its place?