These two go together so nicely, they may as well be the next peanut butter and jelly! Cheese’s savory undertones may be found in almost every cheese. Though mild curd cheeses like mozzarella and feta are ideal for pairing with the sweet and acidic flavors of blueberries, cream cheese and blueberries are also delicious. The cream cheese’s velvety texture and flavor elevate the taste of blueberries to a whole new level.
Dishes with Blueberries and Cream Cheese
Who doesn’t love the sweet tang of blueberries coupled with the creamy, delicious cream cheese? Let’s take a closer look at some recipes that are sure to make you go wild for this combination!
Blueberry and Cream Cheese Bars
Creamy blueberry cream cheese bars with tangy blueberries and the buttery crumble make for a delicious dessert.
- 3/4cup butter softened
- 2/3cup sugar
- 2/3cup brown sugar
- 1/2tsp baking soda
- 1/2tsp salt
- 1 1/3cup flour
- 1 1/3cup quick oats (uncooked)
- 8 cream cheese
- 114 oz. can sweetened condensed milk
- 1tsp vanilla
- 1egg yolk
- 1cup blueberries (or raspberries)
- Preheat the oven to 350°F and line or spray a 913 pan with parchment paper or cooking spray.
- Combine the butter, sugar, and brown sugar in a large mixing basin. Then, once everything is mixed, add the salt, flour, baking soda, and oatmeal. Bake for 13 minutes after pressing 1⁄2 of the mixture into the pan.
- Prepare the filling you bake the bottom layer. In a large bowl, beat the cream cheese until smooth. With a whisk, slowly drizzle in the sweetened condensed milk, making sure it’s well combined. Then add the egg yolk and vanilla extract.
- Once the bottom layer has finished baking, gently add the cream cheese mixture on top and smooth it evenly. On top, sprinkle the leftover oatmeal crumble and gently press it down.
- Bake for another 20-25 minutes, or until golden brown around the edges.
- Allow to cool fully before cutting; refrigerate.
Read more here:
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Prevent Deer From Eating Your Blueberries With This Guide
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Blueberry and Cream Cheese Pie
This crowd-pleaser is quick and simple to make, with just a few minutes of baking required for the crust. The bottom layer should be creamy and light, while the top layer should be sweet and fruity, resulting in a pie that will make everyone smile!
The Blueberry and Cream Cheese Pie is wonderful with fresh blueberries for a summer dessert, but it’s even better with frozen blueberries for year-round entertaining!
- 1 ¼ cups graham cracker crumbs
- ¼ cup granulated sugar
- 5 tablespoons butter melted
Cream Cheese Layer
- ¾ cup heavy cream
- 6 oz. softened cream cheese
- ¾ cup powdered sugar
- ⅔ cup granulated sugar
- ¼ cup cornstarch
- ½ cup water
- 3 tablespoons lemon juice
- 3 cups fresh or frozen blueberries
- Lemon zest
To Make the Crust
- Preheat the oven to 350 degrees Fahrenheit.
- In a mixing basin, combine the graham cracker crumbs, sugar, and butter. In a 9-inch pie pan, press the dough onto the bottom and sides.
- Bake for 8-10 minutes, or until browned gently. Allow to cool on a rack.
Layer of Cream Cheese
- In a mixing bowl, whip the heavy cream for 5-7 minutes or until firm peaks form.
- Combine the cream cheese and powdered sugar in a separate dish. Using an electric mixer, beat for 2 minutes, or until smooth. Fold in the whipped cream gently.
- Spread into the chilled crust’s bottom. Refrigerate.
Layer of Blueberries
- Whisk together the sugar, cornstarch, water, and lemon juice in a large pot until smooth.
- Add the blueberries and bring to a boil over medium heat, stirring constantly. Cook for another 2-3 minutes, or until the blueberries have released some of their juices and the sugar mixture has darkened.
- Turn off the heat and set it aside to cool to room temperature.
- Refrigerate for 4-6 hours before serving, after spreading over the cream cheese layer.
- If preferred, garnish with lemon zest.
What are the Best Blueberries to Pick?
Bloom is the white hue that surrounds fresh blueberries. This is the fruit’s natural defense mechanism. If you see this in the box, you know the blueberries are fresh. This will naturally go away as time passes. It’s also simple to remove with your hands. If the blueberries are handled excessively, they will perish.
Quality isn’t necessarily determined by size. However, that really tiny berries are nearly always going to be acidic. The sweetest berries are usually the largest. It isn’t a precise science, but you should keep this in mind while picking berries at the store.
Pink on the berries is the last thing you want to see (unless they are the pink lemonade blueberry variety). This indicates that the berries left the bush too soon, jeopardizing both taste and sweetness.
Any wrinkled blueberry is undoubtedly old. It will have a mushy feel. Leave the fruit at the supermarket unless it’s going directly into smoothies, and it’s very inexpensive.
What is the Process of Making Cream Cheese?
Cream cheese is usually produced using cream, although it may also be created with cream and milk.
To begin, the cream is pasteurized, which kills any potentially harmful bacteria. The cheese is then inoculated with lactic acid bacteria, which makes it slightly acidic.
The cream’s fat droplets are then broken down into smaller, more uniform drips, resulting in a smooth product.
Carob bean gum and carrageenan are used to thicken the cheese. Finally, to enhance hardness, a clotting enzyme originating from either a plant or animal source is added.
Cream cheese must have at least 33 percent fat and less than 55 percent moisture by weight in the United States. In certain nations, however, a greater fat level may be needed.