Sorry for delay answering. The kids and grand-dogs have kept me hopping for 3 days. This was an amazing time!! Everyone is so busy with life anymore, that we forget how to live simple, and stay close to family.
Such a treat to have everyone here; many stories told, embarrassing moments revealed, those things the kids did that are finally told to parents!!! The blueberry cream cheese was a hit, and they found ways to eat it that I never would have thought of!!
Here it is, if you'd like to try.
Fresh Blueberry Cream Cheese Topping
2 cups fresh (or Wyman's frozen) blueberries
3 Tablespoons granulated sugar
1 Tablespoon cornstarch
finely grated zest from 1 medium lemon (optional)
16 ounces cream cheese, softened
1/2 cup unsalted butter (1 stick) , at room temperature
2 1/4 cups powdered sugar (270g)
2 teaspoons vanilla extract
pinch kosher salt or sea salt
Combine the blueberries, granulated sugar, cornstarch, and lemon zest in a saucepan.
Cook the sauce over medium heat, stirring frequently and smashing some of the blueberries as they soften.
Cook until the sauce thickens and the cornstarch becomes dissolved
Remove from heat and allow to cool to room temperature (to expedite the cooling you can use an ice bath to cool it quicker- or you can make the sauce a day ahead of time if your timing allows).
In large bowl, add cream cheese, butter, powdered sugar, vanilla and salt. Beat together until smooth and creamy.
Fold the blueberry sauce into the cream cheese frosting, until you like the texture of the frosting (the more you mix the frosting, the less chunks of blueberry you will have in the frosting).
If needed, chill slightly in the freezer and then spread frosting on your favorite cake or cupcakes.
**Will keep at least a week in the refrigerator, but ours never seems to last long enough to worry!!