Blueberry Fluff with Lemon (Print Version)
# Ingredients:
01 -
8 ounces cream cheese, softened to room temperature
02 -
1 teaspoon lemon zest, plus additional for garnish
03 -
1 tablespoon lemon juice
04 -
1 teaspoon vanilla extract
05 -
¼ cup sour cream
06 -
½ cup powdered sugar
07 -
8 ounces extra-creamy whipped topping, thawed
08 -
3 cups fresh blueberries, divided into 2¾ cups and ¼ cup, rinsed and patted dry
09 -
21-ounce can blueberry pie filling
# Instructions:
01 -
In a large mixing bowl, beat the softened cream cheese with a handheld mixer on medium speed for 1 to 2 minutes or until no lumps remain.
02 -
Add the lemon zest, lemon juice, vanilla extract, sour cream, and powdered sugar to the beaten cream cheese. Beat for an additional 1 to 2 minutes or until smooth and creamy.
03 -
Gently fold the extra-creamy whipped topping into the cream cheese mixture until evenly combined.
04 -
Add 2¾ cups of fresh blueberries to the cream cheese mixture. Very carefully fold the blueberries into the cream cheese mixture, making sure not to burst any of the blueberries.
05 -
Add the can of blueberry pie filling to the mixture. Carefully fold the pie filling into the mixture until evenly combined.
06 -
Transfer to a serving bowl and garnish with the remaining ¼ cup of blueberries and an additional sprinkle of lemon zest. Cover the bowl with plastic wrap and chill in the refrigerator for at least 1 hour.