Blueberries, cream cheese, heavy cream, pecans, butter, and flour come together in this creamy Blueberry Jamboree dessert.
Table of Contents
Blueberry Jamboree feels like one of those desserts that just exists in the background of life. You don’t always remember the first time you had it, but you remember how it made you feel. For me, it brings back images of summer gatherings where desserts were cold, already cut, and pulled straight from the fridge because it was too hot to think about cake. This Blueberry Jamboree reminds me of those moments when dessert wasn’t flashy or dramatic — it was just good. The first time I made it myself, I remember thinking I’d underestimated it. It didn’t look complicated. It didn’t demand attention. And yet… once it was chilled and sliced, it was the dessert people kept going back for. I caught myself sneaking a small piece late that night, standing in front of the fridge, thinking, Okay, yeah… I get it now. Some desserts don’t shout. They wait.
Why you’ll Love this Blueberry Jamboree?
There’s a reason Blueberry Jamboree keeps showing up in old recipe boxes and handwritten cards. It hits a balance that’s hard to mess up. The nutty crust gives you structure and crunch. The cream cheese filling is smooth but not heavy. The blueberry topping is bright and slightly tangy, not cloying. It’s cool, which already gives it an advantage in warm weather, but I’ve made it in winter too, just to pretend summer wasn’t that far away. I won’t say it’s everyone’s favorite dessert — tastes vary — but I will say it’s rarely anyone’s least favorite. And that kind of quiet reliability? That’s powerful.
Ingredient Notes
Before you jump in, here are a few notes I wish someone had casually mentioned to me the first time.
- Fresh blueberries matter here, especially for texture. Cooking some down gives you that jammy base, while stirring in the rest at the end keeps little pops of fresh flavor. That contrast is kind of the whole point.
- Granulated sugar and brown sugar work together. The granulated sugar sweetens cleanly, and the brown sugar adds depth — not dramatic, but noticeable if it’s missing.
- Cornstarch slurry thickens fast. Like, really fast. Once it goes in, keep stirring and stay nearby. This is not the moment to check your phone.
- Toasted pecans are doing more than adding crunch. They give warmth and keep the crust from tasting flat. Skipping the toasting step won’t ruin things… but you’ll notice the difference.
- Room-temperature cream cheese isn’t a suggestion. Cold cream cheese leads to lumps, and this dessert is all about smooth layers.
- Whipped heavy cream lightens the filling so it feels creamy instead of dense. Soft peaks are the goal — not stiff, not dramatic.
How to Make Blueberry Jamboree?
This dessert isn’t hard, but it does ask you to slow down a little — which I think is part of the charm.
- You start with the blueberry topping. Cooking part of the blueberries with sugar lets them burst and release their juices, turning everything glossy and deep purple. Once the cornstarch slurry goes in, the mixture thickens almost immediately, which is oddly satisfying. Stirring in the remaining blueberries at the end keeps the topping from feeling overcooked. Letting it cool fully is important. Warm topping and creamy filling don’t mix well, and trust me, I’ve tested that theory.
- The crust comes next. Melted butter, flour, and toasted pecans press easily into the pan, and a short bake sets everything just enough to hold together without becoming hard. Letting it cool completely feels boring, but it matters.
- For the filling, whipping the cream separately makes all the difference. Folding it into the cream cheese and sugar mixture takes a gentle hand. You want everything combined, but still airy. Spread it over the cooled crust, smooth it out, then top it with a generous layer of blueberry topping. At this point, it already looks good — but it’s not done yet. The fridge is where the magic actually happens.
Storage Options
Blueberry Jamboree is happiest in the refrigerator. Covered tightly, it keeps well for up to four days. In fact, I think it tastes better on day two once everything has settled and chilled properly. Freezing isn’t ideal — the creamy layer can change texture — but honestly, I’ve never had leftovers long enough to seriously test that.
Variations & Substitutions
This recipe is forgiving, which makes it fun to experiment with.
- Swap blueberries for blackberries or a mixed berry blend if that’s what you have.
- Use walnuts instead of pecans for a slightly earthier crust.
- Add extra lemon zest if you want a brighter topping.
- Make individual portions for parties — they feel fancy with very little effort.
- Frozen blueberries work too; just thaw and drain them well first.
Ever tweak a recipe just because you were curious and end up liking it even more? Yeah. This one allows that.
What to Serve With Blueberry Jamboree?
This Blueberry Jamboree doesn’t need much on the side. Coffee or tea balances the sweetness nicely. Fresh fruit keeps the dessert table light. It’s especially good after a heavier meal when you want something cool instead of rich. And yes — it’s excellent eaten straight from the fridge, possibly standing, possibly with the door still open.
FAQ
Can I make this ahead of time?
Absolutely. It actually prefers being made ahead.
Does it need to fully chill before serving?
Yes. The chilling time helps the layers set and slice cleanly.
Can I use frozen blueberries?
You can. Just thaw and drain them well before cooking.
If you’re craving a dessert that feels comforting, classic, and quietly impressive, Blueberry Jamboree might be exactly what you need. It’s cool, creamy, and the kind of recipe people remember — even if they can’t quite explain why.
So tell me… are you a neat-slice person, or are you already reaching for a spoon?
Blueberry Jamboree
Ingredients
Blueberry Topping
- 3½ cups fresh blueberries divided
- ¼ cup granulated sugar
- ⅛ cup firmly packed brown sugar
- 1 tablespoon plus 1½ teaspoons cornstarch
- 1 tablespoon plus 1½ teaspoons water
- ¾ teaspoon lemon zest
Crust
- ¾ cup unsalted butter melted
- 2 cups all-purpose flour
- 1 cup toasted pecans chopped
Filling
- 2 cups heavy cream
- 16 oz cream cheese at room temperature
- 2 cups confectioners’ sugar sifted
Instructions
Blueberry Topping
- In a large saucepan, combine 1½ cups of the blueberries with the granulated sugar and brown sugar. Cook over medium-high heat, stirring continuously, until the mixture comes to a boil and the blueberries begin to release their juices.
- In a small bowl, stir together the cornstarch and water until smooth. Add this mixture to the blueberries and continue stirring until the topping thickens.
- Remove from heat and stir in the remaining 2 cups of blueberries and the lemon zest.
- Allow the topping to cool to room temperature, then refrigerate until ready to use.
Crust
- Preheat the oven to 325°F (160°C). Butter a 9×13×2-inch baking dish.
- In a mixing bowl, combine the melted butter, flour, and chopped pecans until evenly moistened.
- Press the mixture firmly into the bottom of the prepared baking dish.
- Bake for approximately 15 minutes, or until the crust is lightly browned. Remove from the oven and allow to cool completely.
Filling
- In a chilled mixing bowl, whip the heavy cream until soft peaks form. Set aside.
- In a separate bowl, beat the cream cheese and confectioners’ sugar together with an electric mixer on medium speed until smooth and fully combined.
- Gently fold the whipped cream into the cream cheese mixture until just incorporated.
- Spread the filling evenly over the cooled crust.
- Spoon a thin, even layer (approximately 4 cups) of the blueberry topping over the filling.
- Refrigerate for at least 1 hour, or until fully set, before slicing and serving.
Notes
