Ingredients:

  • 1 cup (150g) fresh blueberries
  • 2 tbsp (25g) granulated sugar
  • 1 tsp (5ml) fresh lemon juice
  • 8 oz (225g) full-fat cream cheese, softened to room temperature
  • 2 tbsp (15g) powdered sugar
  • ½ tsp (2.5ml) pure vanilla extract
  • 1 tsp (5g) lemon zest

Instructions:

  1. Place the blueberries, granulated sugar, and lemon juice in a small saucepan over medium heat. Stir occasionally for 8–10 minutes until the berries burst and the liquid thickens into a syrupy consistency. Remove from heat and let it cool completely.
  2. In a medium bowl, beat the softened cream cheese, powdered sugar, vanilla extract, and lemon zest on medium speed until the texture is velvety and smooth.
  3. Gently pour the cooled blueberry reduction over the whipped cream cheese. Using a spatula, fold the berries in lightly to create a marbled effect, or stir completely for a uniform purple hue.
  4. Refrigerate for at least 30 minutes to allow the flavors to meld and the structure to firm up.