Blueberry Cream Cheese
This Blueberry Cream Cheese is a creamy, fruity delight! Perfect for bagels, toast, or as a dip, it’s quick and easy to make.
Equipment
- Mixing Bowl
- Electric mixer or whisk
- Spatula
- Storage container
Ingredients
- 1 cup blueberries (fresh or frozen, 150g)
- ½ cup cream cheese (120g)
- 2 teaspoons lemon juice (8ml)
- 1 teaspoon vanilla extract (4ml)
- 1-2 tablespoons powdered sweetener or honey/maple syrup
Instructions
- If you’re using fresh blueberries, rinse them under cool water and gently pat dry. If you’re using frozen blueberries, there’s no need to thaw them—just toss them directly into the mixing bowl.
- In a medium mixing bowl, add the cream cheese. Using an electric mixer or a whisk, beat the cream cheese until it’s creamy and smooth, about 1-2 minutes.
- To the smooth cream cheese, add the lemon juice and vanilla extract. Mix again until fully incorporated.
- Add your choice of powdered sweetener, honey, or maple syrup. Start with 1 tablespoon, taste, and add more if you prefer it sweeter. Mix until the sweetener is completely blended into the cream cheese.
- Gently fold in the blueberries using a spatula. Be careful not to break them up too much; you want to keep some whole for a beautiful texture.
- Give your Blueberry Cream Cheese a taste. Adjust the sweetness or acidity with more lemon juice if needed.
- Transfer the Blueberry Cream Cheese to your storage container and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled.
Notes
- Store in an airtight container in the fridge for up to one week.
- For a twist, add spices like cinnamon or nutmeg.
- Blend blueberries for a smoother texture if preferred.