Print

Blueberry Cream Cheese

Blueberry Cream Cheese
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

Blueberry cream cheese is a bright, tangy spread for bagels, toast and more! Make your own homemade spread with fresh berries or jam.

Ingredients

Scale
  • 8-ounce block cream cheese, softened at room temperature 25 minutes
  • 2/3 cup blueberries, fresh or frozen*
  • 1/3 cup granulated sugar
  • 1/3 cup water
  • 1/2 tablespoon cornstarch

Instructions

  1. Allow the cream cheese to soften for 25 minutes at room temperature.**
  2. Place the blueberries, sugar, and water in a saucepan and heat over medium heat. Bring to a boil, then cook at a low bowl, stirring occasionally, for about 10 minutes until the blueberries break down, mashing them with a wooden spoon or potato masher towards the end of the cook time. Make sure not to let the pot boil over. Place the cornstarch in a small bowl and mix with 1 tablespoon water. Add it to the sauce and simmer for about 1 minute, stirring constantly, until thickened.
  3. Remove the sauce to a bowl. Place it in the refrigerator for 5 minutes so it cools from hot to warm.
  4. Add the cream cheese to the bowl of a stand mixer and beat it on medium speed with the paddle attachment until fluffy, about 20 seconds. Add the blueberry jam and beat until well combined.
  5. Refrigerate until serving or up to 2 weeks. (The texture will be soft and spreadable right away; it firms up slightly upon refrigeration.)

Notes

*For a quick and easy version of the recipe, substitute 1/3 cup blueberry jam for the blueberries and sugar.

**You can also microwave the cream cheese to soften it, but be very careful since you don’t want to go too far! Place the block on a plate in the microwave, cook 5 seconds, flip over the block of cheese and cook another 5 seconds. (If it’s not room temperature at this point, cook another few seconds, but err on the conservative side.)

Find it online: https://www.acouplecooks.com/blueberry-cream-cheese/