Of course! This is a fantastic choice. Magnolia Bakery’s Blueberry Jamboree is a beloved, now-retired dessert known for its layers of creamy pudding, vanilla cake, fresh blueberries, and whipped cream.
This copycat recipe recreates that magic. It’s a no-bake dessert that’s perfect for making ahead.
Copycat Magnolia Bakery’s Blueberry Jamboree
This recipe breaks down into four main components: the vanilla pudding, the blueberry sauce, the cake layer, and the whipped cream topping.
Yield: Serves 9-12 (one 9×9 inch square pan) Prep time: 45 minutes Chill time: At least 4 hours, preferably overnight
Ingredients
For the Vanilla Pudding:
· ½ cup (100g) granulated sugar
· 3 tablespoons cornstarch
· ¼ teaspoon salt
· 2 ½ cups (590ml) whole milk
· 3 large egg yolks, lightly beaten
· 2 tablespoons unsalted butter, cut into pieces
· 2 teaspoons pure vanilla extract
For the Blueberry Sauce:
· 2 cups fresh or frozen blueberries (do not thaw if frozen)
· ⅓ cup (67g) granulated sugar
· 2 tablespoons water
· 1 tablespoon lemon juice
· 1 teaspoon lemon zest
· 1 tablespoon cornstarch mixed with 1 tablespoon cold water (slurry)
For the Assembly:
· 1 prepared 9-inch round or square vanilla cake layer, or ½ a (16 oz) Sara Lee All Butter Pound Cake (thawed), cut into 1-inch cubes
· 1 ½ cups fresh blueberries (for layering)
· Additional fresh blueberries and mint for garnish (optional)
For the Whipped Cream Topping:
· 1 cup (240ml) heavy cream, very cold
· 2 tablespoons powdered sugar
· ½ teaspoon pure vanilla extract
Instructions
- Make the Vanilla Pudding
This is a cooked pudding, which is far superior in flavor and texture to instant.
· In a medium saucepan, whisk together the sugar, cornstarch, and salt.
· Gradually whisk in the milk until the mixture is smooth.
· Cook over medium heat, whisking constantly, until the mixture begins to thicken and bubble, about 8-10 minutes.
· Reduce heat to low and cook for 1 more minute, whisking vigorously.
· Temper the eggs: Slowly whisk about 1 cup of the hot milk mixture into the beaten egg yolks to warm them. Then, whisk the egg yolk mixture back into the saucepan.
· Return to medium heat and bring to a gentle boil, whisking constantly. Cook for 1 more minute until thick and pudding-like.
· Remove from heat. Whisk in the butter and vanilla extract until fully incorporated and smooth.
· Crucial Step: Pour the pudding into a clean bowl. Press a piece of plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Chill in the refrigerator for at least 2-3 hours, or until completely cold and set.
- Make the Blueberry Sauce
· In a small saucepan, combine 2 cups of blueberries, sugar, water, lemon juice, and lemon zest.
· Bring to a simmer over medium heat, stirring occasionally. Cook for 5-7 minutes until the blueberries break down and release their juices.
· Stir the cornstarch slurry and add it to the simmering blueberries.
· Cook for another 1-2 minutes, stirring constantly, until the sauce thickens and becomes glossy.
· Remove from heat and let cool completely to room temperature. It will thicken more as it cools.
- Assemble the Jamboree
· Get your 9×9 inch square pan (or a similar sized glass dish) ready.
· First Layer: Spread half of the cubed vanilla cake in an even layer on the bottom of the pan.
· Second Layer: Spoon half of the cooled blueberry sauce over the cake cubes.
· Third Layer: Sprinkle ¾ cup of fresh blueberries over the sauce.
· Fourth Layer: Carefully spread all of the chilled vanilla pudding over the blueberries into a smooth, even layer.
· Repeat: Add the remaining half of the cake cubes, followed by the remaining blueberry sauce, and the final ¾ cup of fresh blueberries.
· Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours, but preferably overnight. This allows the cake to soften and the flavors to meld beautifully.
- Add Whipped Cream & Serve
· Just before serving, make the whipped cream: In a chilled bowl, beat the cold heavy cream, powdered sugar, and vanilla on medium-high speed until stiff peaks form.
· Either spread the whipped cream evenly over the entire dessert or dollop it on individual servings.
· Garnish with a few fresh blueberries and a mint sprig if desired.
· Serve cold. Use a spoon to scoop down through all the layers.
Pro Tips for Success:
· The Cake: Using a store-bought pound cake is the ultimate shortcut and gets you very close to the original texture. For a from-scratch option, a simple yellow cake works perfectly.
· Don’t Skip the Tempering: Slowly adding the hot mixture to the egg yolks is essential to prevent them from scrambling when you add them back to the pot.
· Chill Thoroughly: This is not a dessert to rush. The long chill in the fridge is what transforms the separate components into one cohesive, decadent dessert. The cake softens into a delicious, pudding-like layer.
· Make-Ahead Marvel: This dessert is actually better the next day. You can assemble it completely (without the final whipped cream) up to 24 hours in advance.
Enjoy this taste of Magnolia Bakery nostalgia