Cube the cream cheese and place in food processor along with sugar. Puree until smooth.
4 ounces cream cheese, 2 teaspoons sugar
Add blueberries and lemon juice and puree until well mixed
¾ cup blueberries, 2 teaspoons lemon juice
Use a spatula to scrape the bowl and ensure everything is well mixed
Place into a bowl and use right away or cover and refrigerate
Notes
Make certain your cream cheese is softened to room temperature
The blueberries tend to oxidize and darken. To help prevent this, use a bit of lemon juice. Cover with plastic wrap pressed right down onto the surface of the cream cheese.
You may see a bit of liquid form on the sides after a few days. Just pour off before using.
Blueberry cream cheese is best eaten within 7-10 days