Blueberry Lemon Delight (Print Version)
# Ingredients:
01 -
8 oz cream cheese, softened at room temp
02 -
Zest from 1 lemon, save extra for sprinkling on top
03 -
Juice from 1 lemon, about a tablespoon
04 -
A teaspoon of vanilla
05 -
¼ cup sour cream
06 -
½ cup powdered (confectioner's) sugar
07 -
8 oz thawed whipped topping (extra creamy)
08 -
3 cups blueberries (2¾ cups plus ¼ cup for topping), washed and dried
09 -
1 can (21 oz) of blueberry pie filling
# Instructions:
01 -
Using a hand mixer on medium, whip the softened cream cheese in a big bowl for about 1–2 minutes until smooth and no lumps are left.
02 -
Blend the lemon zest, lemon juice, sour cream, powdered sugar, and vanilla into the cream cheese. Beat everything for another minute or two until it’s silky and fluffy.
03 -
Carefully stir in the thawed whipped topping. Mix gently so it’s all combined evenly.
04 -
Gently fold in the 2¾ cups of blueberries, taking care not to crush them.
05 -
Add in the blueberry pie filling. Very carefully fold it into the mixture until it’s all mixed through evenly.
06 -
Move everything to a serving dish and sprinkle with the ¼ cup of reserved blueberries and some extra lemon zest. Cover it tightly with plastic wrap and refrigerate for at least an hour to set.