Blueberry Cream Cheese
A simple blueberry cream cheese spread made by cooking blueberries into a jam-like mixture and blending with cream cheese and a sweetener.
Equipment
- Small Saucepan
- Potato masher or fork
- food processor or mixing bowl
- Electric mixer or whisk
Ingredients
Ingredients
- 1 cupblueberriesfresh or frozen 150 g
- 1/2 cupcream cheese120 g
- 2 teaspoonlemon juice8 ml
- 1 teaspoonvanilla extract4 ml
- 1-2 tbsppowdered sweeteneror honey/maple syrup
Instructions
Instructions
- Place 1 cup blueberries and 2 teaspoons lemon juice in a small saucepan. Cook over medium heat until the mixture begins to bubble and the blueberries soften.
- Mash the blueberries with a potato masher or fork until broken down to your desired texture.
- Reduce the heat to low and continue cooking, stirring regularly, until the liquid has reduced and the mixture is jam-like in consistency, about 7–10 minutes. Stir more frequently toward the end to prevent burning.
- Remove the pan from the heat and let the blueberry mixture cool for 5 minutes.
- Meanwhile, put ½ cup (120 g) cream cheese and 1 teaspoon (4 ml) vanilla extract into a food processor or a large mixing bowl (cut the cream cheese into pieces if using a bowl).
- Spoon the cooled blueberry jam over the cream cheese, then blend or whip until the mixture is smooth and evenly colored. If using a bowl, beat with an electric mixer or whisk until smooth.
- Taste and add 1–2 tablespoons powdered sweetener or honey/maple syrup as needed; mix again until fully incorporated and smooth.
- Refrigerate the blueberry cream cheese until ready to serve.
Notes
Notes
3.8g net carbs per serving. Makes 6 servings of 2 tablespoons each.
This recipe makes 200 grams or 7 ounces of blueberry cream cheese.
I did not add any sweetness to the recipe. However, if you prefer a sweet breakfast spread, add a sugar-free sweetener for a low-carb option or use honey or maple syrup.
If you mix the cream cheese and blueberry sauce with a hand-held electric mixer, use the blueberry sauce while it is still warm. This softens the cream cheese making it easier to blend the mixture. You can even stir it together with a fork. This makes it chunky rather than smooth.
Store in the fridge in an airtight container for up to 1 week.
3.8g net carbs per serving. Makes 6 servings of 2 tablespoons each.
This recipe makes 200 grams or 7 ounces of blueberry cream cheese.
I did not add any sweetness to the recipe. However, if you prefer a sweet breakfast spread, add a sugar-free sweetener for a low-carb option or use honey or maple syrup.
If you mix the cream cheese and blueberry sauce with a hand-held electric mixer, use the blueberry sauce while it is still warm. This softens the cream cheese making it easier to blend the mixture. You can even stir it together with a fork. This makes it chunky rather than smooth.
Store in the fridge in an airtight container for up to 1 week.