Blueberry Cream Cheese is an easy, creamy, lightly sweetened blueberry spread with fresh berries and a hint of lemon. Enjoy it slathered on toast or bagels, as a fruit or pretzel dip, or stuffed into fresh strawberries.
If you have blueberries left over, try them in Berry Trifle Cups and Sheet Pan Pancakes.
This homemade blueberry cream cheese recipe is officially our new favorite thing to slather on our morning bagel, fruit, graham crackers, and pretty much everything else.
It's soft, creamy, full of blueberry flavor, and just sweet enough to counter the tart berries. And I will never bother buying the pre-made stuff at the grocery store again.
Best part? It's such a simple recipe.
🫐Ingredients
See recipe card at the bottom of the post for the full list of ingredients and exact amounts.
- Fresh blueberries. You can also use frozen blueberries, they just may take longer to cook.
- Cream cheese. Soften the cream cheese at room temperature for about 30 minutes, so it whips up nice and creamy.
- Lemon juice and zest. Be sure to zest the lemon before you juice it.
- Vanilla and almond extracts. Go easy on the almond extract, it can get overpowering. You can always add more.
🥣How to Make Blueberry Cream Cheese Spread
Step 1: Microwave the blueberries, sugar, and lemon juice in a deep bowl or glass measuring cup for 2 minutes. Stir. Microwave for 6-8 more minutes until thickened and the mixture no longer drips off a spoon. Chill for about 10 minutes.
Step 2: In a large mixing bowl, use an electric mixer to mix the softened cream cheese, lemon zest, vanilla, and almond extracts until fluffy.
Step 3: Add the blueberry jam to the cream cheese mixture and mix until combined. Chill until firm.
Step 4: Slather with wild abandonment on bagels, English muffins, and other breakfast treats. Or use it as a creamy blueberry filling for French toast or as a fresh fruit dip.
☑️Tips
- The blueberry mixture will bubble up as it cooks. Use a large bowl and place a plate underneath in case it bubbles over.
- To speed up cooling the blueberry sauce, spoon it into a small bowl and place it in the freezer.
- You can also make the blueberry jam on the stovetop. Cook the blueberry mixture in a small saucepan over medium heat until thickened.
🎁Storage
Leftover cream cheese blueberry spread can be stored in the refrigerator for about one week, covered in plastic wrap or in an airtight container.
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📖 Recipe
Blueberry Cream Cheese
Ingredients
- 1 cup blueberries fresh or frozen
- 1 tablespoon lemon juice
- 2 ½ tablespoons sugar
- ½ teaspoon lemon zest
- 8 ounces cream cheese, softened
- ½ teaspoon vanilla extract
- ⅛ teaspoon almond extract
Instructions
- Zest the lemon to get about ½ teaspoon of lemon zest into a medium bowl. Set aside.
- Cut the lemon in half and add 1 tablespoon of lemon juice to a deep microwave-safe bowl or glass measuring cup. Add the blueberries and sugar. Microwave uncovered on high for 2 minutes, stir. Microwave for 6-8 more minutes or until the mixture thickens and is no longer runny. Stop and stir every few minutes. To tell when it's done, test it with a spoon: if it "glops" off instead of dripping off, it's ready. Chill for 10 minutes.
- To the bowl of lemon zest, add the cream cheese, vanilla extract, and almond extract. Mix at medium speed until light and fluffy. Add the blueberry jam and mix until combined. Chill until firm.
Notes
- All microwaves are a little different, so be sure to check the consistency of the jam every couple of minutes.
- The blueberry mixture will bubble up as it cooks. Use a large bowl and place a plate underneath in case it bubbles over.
- To speed up cooling the blueberry sauce, spoon it into a clean (cool) bowl and place it in the freezer.
- You can also make the blueberry jam on the stovetop. Cook the blueberry mixture in a small saucepan over medium heat until thickened.
Sherry Mandina says
Can you use anything in place of the lemon??
Cara says
Hi, Sherry, No substitution is necessary, as the jam will set up just fine without it. So you can leave it out if you wish.