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Blueberry cream cheese is a bright, tangy spread for bagels, toast, and more! Make your own homemade spread with fresh berries or jam.
What’s better than the tangy, sweet flavor of blueberry cream cheese? This fruity spread is deliciously satisfying on a doughy bagel or on toast.
It’s simple to whip up a batch of homemade fruity cream cheese, and it tastes exponentially better than store-bought. You can make your own with fresh or frozen berries, or use a shortcut version with blueberry jam. Here’s how to do it!
5 Star Reader Review
⭐⭐⭐⭐⭐ “Love love this recipe! I’ve been obsessed making my own bagels lately, and I had stumbled on this recipe. I’ve made it twice now, and I love it! So easy and so good! I did adjust the sugar to be a bit less, and it still came out so yummy!! Thank you for sharing! :)” – Amy Z.
Ingredients You’ll Need
Blueberry cream cheese is simple to whip up at home! Just make a homemade jam using fresh or frozen blueberries, then mix it with softened cream cheese until combined. The blueberries make the most vibrant purple color! Here are the ingredients you’ll need:
- Cream cheese, full fat
- Blueberries, fresh or frozen
- Granulated sugar
- Cornstarch
How to Soften Cream Cheese
It’s important to soften the cream cheese before making any type of flavored cream cheese. I like leaving the block at room temperature. It takes longer, but it creates a better texture than microwaving, which can be risky. Here are two ways to do it:
- Leave the cheese out at room temperature for about 25 minutes to 1 hour, until it’s room temperature.
- Microwave the cheese for a few seconds. Place it on a plate in the microwave, cook for 5 seconds, flip over the block of cheese, and cook for another 5 seconds. (If it’s not room temperature at this point, cook another few seconds, but err on the conservative side.)
Tips for Blueberry Cream Cheese
Blueberry cream cheese comes together easily. Make the blueberry jam, then whip it with the softened cream cheese in a stand mixer. Here are a few tips on the process:
- Use fresh or frozen blueberries. Both types work equally well here since you’re cooking them into a jam.
- Shortcut: use store-bought blueberry jam! You can make this recipe even easier by using purchased blueberry jam.
- The texture firms up in the refrigerator. The texture should be soft right away; it firms slightly when refrigerated. You can use it immediately or store it for up to 2 weeks!
Ways to Serve It
There are lots of ways to serve this tasty spread! My favorite way to enjoy it is on a toasted bagel, but here are a few more ideas:
- Bagels, especially in a bagel brunch with other flavored cream cheese
- Toast with sliced strawberries, bananas, or blueberries, with a drizzle of honey
- Muffins like Zucchini Muffins or Banana Muffins
- Fruit dip for strawberries, bananas, pineapple, or apple slices
- Dip for graham crackers or pretzels (salty sweet!)
Storage Info
After you’ve whipped up your blueberry cream cheese, store it in the refrigerator for up to 2 weeks. The texture firms slightly when refrigerated.
Blueberry Cream Cheese
Blueberry cream cheese is a bright, tangy spread for bagels, toast, and more! Make your own homemade spread with fresh berries or jam.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 1 cup 1x
- Category: Spread
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 8-ounce block cream cheese, softened at room temperature 25 minutes
- 2/3 cup blueberries, fresh or frozen*
- ⅓ cup granulated sugar
- ⅓ cup water
- ½ tablespoon cornstarch
Instructions
- Allow the cream cheese to soften for 25 minutes at room temperature.**
- Place the blueberries, sugar, and water in a saucepan and heat over medium heat. Bring to a boil, then cook at a low boil, 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.
- Remove the sauce to a bowl. Place it in the refrigerator for 5 minutes to cool from hot to warm.
- 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.
- 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 ⅓ 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 overheat it! Place the block on a plate in the microwave, cook for 5 seconds, flip over the block of cheese, and cook for another 5 seconds. (If it’s not room temperature at this point, cook another few seconds, but err on the conservative side.)
Delicious recipe! Love it!
Love love this recipe! I’ve been obsessed making my own bagels lately and I had stumbled on this recipe. I’ve made it twice now and I love it! So easy and so good! I did adjust the sugar to be a bit less and it still came out so yummy!! Thank you for sharing! :)
You’re welcome!
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