Blueberry Cream Cheese

5 from 1 vote

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.

Prep Time5

Cook Time10

Chill Time10

Total Time25

Course: Appetizer, Breakfast, Dessert

Cuisine: American

Servings:

Calories: 84kcal

Author: Cara Lanz

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.

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