This easy blueberry cream cheese is a fruity breakfast spread that's delicious on toast, bagels or muffins. It is a simple 4 ingredient recipe that tastes just like blueberry cheesecake.
I have a secret breakfast passion: Bagels with cream cheese and sugar free blueberry jam. And one morning, as I was swirling the jam onto the cream cheese, I noticed how pretty it looked when the two were mixing. The cream cheese turned a gorgeous bright purple.
And that was how this recipe was born. Ever since then, homemade blueberry cream cheese has been one of our breakfast treats. We eat it not only on bagels but also on toast or these microwave English muffins!
By the way, I later found out that cream cheese with blueberries is so popular in the US you can buy it in the supermarket!
That said, my version is definitely much healthier than shop-bought. And I am convinced it also tastes much better. You can't beat natural ingredients!
Why This Recipe Works
Quick and easy. You only need 4 ingredients and the spread is ready to eat in 20 minutes.
Healthy! This recipe will provide you with a big dose of Vitamin C from the blueberries. Even better, it contains natural, fresh ingredients and it is sugar-free.
Fun and family-friendly. Just ask your kids. Would you like to try a breakfast spread that turns your tongue blue? Yes, Mum! For a double blueberry burst, serve it with this avocado blueberry smoothie.
Here are the ingredients you'll need:
Blueberries - You can use both fresh or frozen blueberries. Fresh blueberries cook a little quicker than frozen ones.
Cream Cheese - I like to use full-fat cream cheese because I find it creamier. But if you prefer low-fat cream cheese, that will also work.
Vanilla Extract - This adds a warm note to the blueberry cream cheese and it is the reason why I felt the recipe does not need any additional sweetness.
Lemon - Lemon juice gives a nice flavor lift. You can also grate optional lemon zest into the mixture to make it even more fragrant.
See the recipe card for full information on ingredients and quantities.
As mentioned above, I think the recipe is delicious without sweetener. However, feel free to stir 1-2 tablespoons of powdered sugar substitute into the mixture if you have more of a sweet tooth than me.
Choose powdered allulose, erythritol or xylitol as sugar-free options. The recipe also works with honey or with maple syrup.
I recommend making the full recipe first and adding any sweetener at the very end. You may surprise yourself and like it the way it is!
It is very simple to make blueberry cream cheese. Here are the basic steps.
You'll need a small non-stick pot and a food processor with a small blender bowl as shown in the images. Alternatively, use an electric mixer or immersion blender and a large mixing bowl.
Put the blueberries and lemon juice in a small pot. Cook them on the stovetop over medium heat. Once the mixture starts to bubble and the blueberries soften, mash them with a potato masher or with a fork.
Continue cooking over low heat until the blueberry liquid evaporates and the mixture turns into a jam. This takes around 7-10 minutes. Stir regularly towards the end so the sauce does not burn. Take off the heat and let it cool for 5 minutes.
Put the cream cheese and the vanilla extract into the blender jug or the large mixing bowl. Add the blueberry jam on top and whip the mixture until it is smooth and has a bright blue colour.
Now, taste the mixture and decide whether you need more sweetness.
Cool the blueberry cream cheese in the fridge until ready to serve. It will firm up and set in the refrigerator.
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 way, it softens the cream cheese and it is easier to incorporate the mixture.
I have tested the recipe with different ingredients. Here are the variations we have tried out:
Use different berries. The recipe works just as well with strawberries or raspberries. Raspberries are more tart than blueberries, so you may need to add additional sweetness.
Alternatives to cream cheese: Instead of cream cheese, try this recipe with mascarpone, cottage cheese, ricotta or even with Greek yogurt. It is softer with yogurt, but still tasted yummy on a bagel.
In theory, you can simply blend the cream cheese with fresh blueberries. However, cooking a blueberry sauce first intensifies the blueberry taste because the liquid evaporates. Don't skip this step as it makes all the difference.
Yes. You can stir the ingredients together with a fork. This means you'll have some blueberry chunks in the mixture.
Choose a dairy-free cream cheese made with almonds or coconut, such as Violife. Vegan cream cheeses are firmer. Therefore, I recommend that you whip it first to soften it. Then, add the blueberry sauce.
How To Use
This recipe is really versatile. Here are some ideas on how you can enjoy it.
Breakfast spread. Most of the time, we use blueberry cream cheese as a breakfast spread. It is delicious on muffins, toast or bagels. Of course, you can also spread it on pancakes, waffles or crepes. We recently used it to top these coconut flour pancakes - yum.
Blueberry dip. Next up, it is a delicious fruit dip for kids. You could serve it in a bowl and arrange apple slices around it. Be sure to toss them in lemon juice first so they don't turn brown. Or, turn it into a cookie dip. My keto sugar cookies would work well here.
Blueberry mousse. It is super easy to turn this recipe into a dessert. Simply whip ½ cup or 120 ml of cream to soft peaks. Using a spatula, fold it into the blueberry cream cheese together with 2-3 tablespoons of powdered sweetener to make a delicious mousse.
Blueberry frosting. If you like cream cheese frosting, you'll love this tweak. I add 2 tablespoons of powdered sweetener to the mixture and use it as a topping on my keto blueberry bread. It looks so pretty.
Prep ahead. This cream cheese spread is perfect for making ahead. If you whip it up the day before, you are all set for breakfast the next day.
Refrigerator storage. Blueberry cream cheese needs to be stored in an airtight container in the fridge. It stays fresh for around one week.
Stir before serving: If leftover blueberry liquid collects on top after a few days, stir the mixture before serving to re-incorporate it.
I don't recommend freezing the spread because it won't be as thick and creamy once thawed. However, if you make a big batch of blueberry sauce, freeze it in ice cube trays for up to 3 months.
Then, you can use it to make this recipe, use it as jam, or add it to smoothies.
More Blueberry Recipes
Here are more healthy recipes that use blueberries:
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Blueberry Cream Cheesefrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
- 1 cup blueberries fresh or frozen, 150g
- ½ cup cream cheese 120g
- 2 teaspoon lemon juice 8ml
- 1 teaspoon vanilla extract 4ml
- 1-2 tbsp powdered sweetener or honey/maple syrup
- Put the blueberries and lemon juice in a small pot. Cook them on the stovetop over medium heat. Once the mixture starts to bubble and the blueberries soften, mash them with a potato masher or with a fork.
- Continue cooking over low heat until the blueberry liquid evaporates and the mixture turns into a jam. This takes around 7-10 minutes. Stir regularly towards the end so the sauce does not burn. Take off the heat and let it cool for 5 minutes.
- Put the cream cheese and the vanilla extract into the food processor or in a large mixing bowl ***see notes. Add the blueberry jam on top and whip or blend the mixture until it is smooth and has a bright blue colour. Taste and decide if you need to add additional sweetness.
- Cool the blueberry cream cheese in the fridge until ready to serve.