Creamy, tangy, and very lightly sweetened, this blueberry cream cheese is exactly what your morning bagel is missing. Make some now and you can thank me later.
In addition to the awesomeness that is flavored cream cheese on a warm, toasted bagel, my boys have been known to slather this on toast, dinner rolls, biscuits, and even on toasted tortillas.
Oh, how we love blueberry season around here! I don’t think I could ever have too many blueberry recipes, so naturally, I love sharing them with you.
Soft, tender cookies filled with bursting blueberries and topped with a tangy sweet lemon glaze, these lemon blueberry cookies have been an enormous hit with everyone who tries them.
Bursting with the sweet tang of blueberries in every bite, this blueberry compote is one of my favorite ways to top a serving of crepes, a no-bake cheesecake, or a bowl of ice cream.
With a sweet, buttery, crispy, cake-like topping and a filling of sweet, warm berries, this blueberry cobbler is dessert perfection with a scoop of ice cream on top.
Blueberry Cream Cheese
You’ll need the following ingredients to make this recipe:
- fresh blueberries
- cream cheese
- honey or powdered sugar
- fresh lemon juice
Having tried it myself, I don’t recommend making blueberry cream cheese with frozen berries, as that will likely add too much liquid to the cream cheese mixture.
However, if you really want to try this recipe and you only have frozen berries on hand, thaw the fruit completely and drain any liquid before adding the berries to the food processor.
Blueberry Cream Cheese Recipe
You’ll start by combining the berries and the cream cheese in a food processor. Blend for a couple of minutes, until smooth and creamy.
Add honey (or sugar) and the lemon juice. Pulse a couple of times to combine. Taste and adjust the sweetness, as desired.
Transfer to an airtight container and refrigerate until ready to use.
The sweet, juicy burst of blueberries complements the subtle tang of buttermilk in this delightfully moist and tender Blueberry Buttermilk Cake. No mixer is required, just a bowl and a whisk.
The result is a tender, sweet and slightly tangy cake, sturdy enough to slice but not dense at all. Generously filled with berries, this cake is completely and totally irresistible to me.
Layers of sweet, tender shortcake, smooth whipped cream or ice cream, and fresh tangy blueberries meld together perfectly in this mouthwatering blueberry shortcake.
Have you heard of a blueberry grunt? Fruit grunts are named after the sounds the dish makes as the fruit bubbles up during cooking. This dessert features a saucy berry filling topped with flaky, buttery sweet dumplings that get crispy on top as they bake. Served warm with ice cream, this is a spectacular blueberry treat.
Blueberry Cream Cheese
Ingredients
- 1½ cups fresh blueberries
- 8 ounces cream cheese room temperature
- 1 tablespoon honey or powdered sugar
- 1 tablespoon fresh lemon juice
Instructions
- Combine the berries and the cream cheese in a food processor. Blend for a couple of minutes, until smooth and creamy.
- Add the honey (or sugar) and the lemon juice. Pulse a couple of times to combine. Taste and adjust the sweetness, as desired.
- Transfer to an airtight container and refrigerate until ready to use.
Notes
Nutrition
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