This blueberry cream cheese is the perfect mix of creamy, sweet, tart, and full of fresh blueberries. It has a smooth and soft consistency which goes great on a bagel, with fresh bread or used as a dip.
As a sourdough baker our house is always filled with loaf after loaf of homemade sourdough bread, sourdough bagels and sourdough discard naan. After a while plain butter gets a bit boring.
This blueberry cream cheese solves that problem! It is loaded with fresh blueberries, lemon juice, sweetened with honey and a dash of cinnamon and salt to help balance it all out.
It tastes like a cream cheese frosting on top of a bagel, without all the sugar.
We don't stop there! My other go to cream cheese spreads are this vegetable cream cheese and a fresh chive and onion cream cheese spread.
If you love the blueberry and lemon combination, be sure to check out these blueberry lemon scones or this blueberry simple syrup.
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🫐Ingredients
Blueberries: Fresh blueberries are best for this recipe, however frozen can also be used in a pinch. Depending on how they were frozen they may have some excess water which will make the cream cheese more runny. Learn how to freeze blueberries.
Honey: Honey is the sweetener in this recipe but can be substituted with maple syrup.
Fresh Lemon Juice: Use the juice from a lemon. Concentrate will not give the same flavors.
See full information on ingredients and quantities in the recipe card.
💡Tips to Make it Better
- Cook the Berries First: While the berries can just be mixed into the cream cheese, taking the extra step to cook them down really adds to the overall flavor. The berries become soft and their juices are cooked with the lemon and honey.
- Macerate the berries: This just means to cook them until they are soft. While cooking, it breaks the berries down so all those juices can escape. This will add so much flavor to the whipped cream.
- Allow the berries to slightly cool: Before mixing in the berries, allow them to cool. If too warm it will melt the cream cheese leaving you with a sloppy mess.
- Bring the cream cheese to room temp: Soft cream cheese whips better. Remove cream cheese from the refrigerator about 20-30 minutes before making it.
- Start the hand mixer on low: Mixing the berries and juice in can be messy. Start with the mixer on low and adjust accordingly.
🥣How to Make
Step 1: Start off by combining the blueberries, honey, cinnamon, lemon juice, lemon zest and salt in a small pot. Stir everything until the berries are completely covered. (Image 1)
Step 2: Place over medium-low heat and start to warm up. Bring to a light simmer and stir constantly until the berries start to break up. Using a spatula or wooden spoon, slightly mash the berries. This should only take 5 minutes. (Image 2)
Step 3: Remove from the heat and allow to cool.
Step 4: While the berries cool, take out the cream cheese and bring to room temp so it is soft. This can take 20-30 minutes depending on the temperature of your house.
Step 5: In a glass bowl, whip the cream cheese with a hand mixer until it is completely smooth with no lumps. (Image 3)
💡Pro Tip: Reserve some of the berries and fold them in after everything is creamed together. This will leave you some larger berries which compliment the cream cheese.
Step 6: Pour in the berry mix and continue to mix with a hand mixer until the berries are all broken up and combined. (Image 4)
A food processor can also be used but I find that a hand mixer will give it a more whipped texture and bigger chunks of berries. I have tried both and the hand mixer version was by far the best.
Step 7: Use right away or store in an airtight container in the refrigerator. The longer it chills the more set it will be.
Even when chilled, the final consistency will be more creamy which makes it even easier to spread.
💡Pro Tip: If the berries are really hot it may melt the cream cheese a bit. Just place it in the refrigerator once combined and it will start to set more.
Ways to Serve
- On a bagel
- Baugette
- English Muffin
- Use as a fruit dip
- Top on ice cream
- Mix in a fruit salad
- Spread on pancakes, waffles or French toast
❓Recipe FAQs
If you make your own blueberry cream cheese at home you can use honey to sweeten it instead of sugar.
This cream cheese will last up to a week in an airtight container in the refrigerator.
While this blueberry cream cheese spread can be frozen, it may cause the cream cheese to separate and loose some of its texture when it thaws.
🧀Other Cream Cheese Recipes
📋Recipe
Blueberry Cream Cheese
Equipment
- Small Pot
Ingredients
- 8 ounces Cream Cheese
- 1 and ½ Cup Blueberries - Fresh or frozen
- 2 Tablespoons Honey - or Maple Syrup
- 1 Tablespoon Lemon Juice - Freshly Squeezed
- 1 Tablespoon Lemon Zest
- ¼ teaspoon Ground Cinnamon
- ¼ teaspoon Fine Sea Salt
Instructions
- Start off by combining the blueberries, honey, cinnamon, lemon juice, lemon zest and salt in a small pot. Stir everything until the berries are completely covered.
- Place over medium-low heat and start to warm up. Bring to a light simmer and stir constantly until the berries start to break up. Using a spatula or wooden spoon, slightly mash the berries. This should only take 5 minutes.
- Remove from the heat and allow to cool.
- While the berries cool, take out the cream cheese and bring to room temp so it is soft. This can take 20-30 minutes depending on the temperature of your house.
- In a glass bowl, whip the cream cheese with a hand mixer until it is completely smooth with no lumps.
- Pour in the berry mix and continue to mix with a hand mixer until the berries are all broken up and combined. Tip: Reserve some of the berries and fold them in after everything is creamed together. This will leave you some larger berries which compliment the cream cheese.
- Use right away or store in an airtight container in the refrigerator. The longer it chills the more set it will be.
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