In a medium saucepan, combine 1 pint of fresh blueberries, granulated sugar, brown sugar, and water over medium heat. Stir until the sugars dissolve, and the mixture begins to boil, about 5 minutes. Mix 2 tablespoons of cornstarch with 2 tablespoons of cold water, then stir this into the saucepan. Continue cooking, stirring frequently until the mixture thickens, about 2–3 minutes. Remove from heat and fold in the remaining blueberries, lemon zest, and juice. Let the topping cool in the fridge.

Preheat your oven to 325°F (160°C). In a mixing bowl, combine melted butter, all-purpose flour, and chopped pecans. Stir until the mixture is well combined and crumbly. Press the crust mixture into the bottom of a greased 9x13 baking dish using your fingers. Bake for 15 minutes, or until lightly golden, then let it cool completely on a wire rack.

In a large mixing bowl, whip heavy cream and vanilla extract until soft peaks form, about 3–5 minutes. In a separate bowl, beat softened cream cheese with powdered sugar until smooth, about 2 minutes. Gently fold the whipped cream into the cream cheese mixture until fully incorporated, ensuring the filling remains light and airy.

Once the crust has cooled, spread the creamy filling evenly over the crust using a spatula. Carefully spoon the cooled blueberry topping over the cream layer, spreading it to cover completely. Ensure the blueberry mixture is well-distributed for a beautiful presentation. Cover the dish with plastic wrap and chill in the refrigerator for at least 4 hours or until set.

After chilling, slice the Magnolia Bakery Blueberry Jamboree into squares to serve. For an extra touch, garnish with additional blueberries or a sprig of mint. Enjoy this delightful no-bake dessert at your next gathering or just as a refreshing treat on a warm day!