Copycat Magnolia Bakery’s Blueberry Jamboree

Instructions

1. Make the cake layers:

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a bowl, whisk flour, baking powder, and salt.
3. In another large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.
4. Gradually add flour mixture alternating with milk, mixing until smooth.
5. Divide batter evenly between pans and bake for 25–30 minutes or until a toothpick comes out clean. Let cool completely.

2. Prepare the blueberry filling:

1. In a small saucepan, combine blueberries, sugar, and lemon juice.
2. In a separate cup, mix cornstarch with water until smooth, then add to the blueberries.
3. Cook over medium heat, stirring frequently, until mixture thickens. Cool completely before using.

3. Make the frosting:

1. Beat butter until creamy. Gradually add powdered sugar, milk, and vanilla, beating until smooth and fluffy. Adjust consistency if needed.

4. Assemble the cake:

1. Place one cake layer on a serving plate. Spread a generous layer of blueberry filling over it.
2. Top with frosting. Place the second cake layer on top, and frost the top and sides.
3. Decorate with fresh blueberries and optional cake crumbs or graham crackers.

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This Blueberry Jamboree is creamy, fruity, and perfectly sweet—a true copycat of Magnolia Bakery’s classic! 😍

If you want, I can also give a mini cupcake version of this Blueberry Jamboree that’s quicker and perfect for parties. Do you want me to do that?