Blueberry Cream Cheese Pancake Topping
I like to have a little something interesting, with a treat breakfast or on Shrove Tuesday. It gets the conversation going with teenagers and young adults.
This topping made a simple pancake, different. I was on a mission to clear out all the little bits left over in the fridge. I had 1/2 punnet of blueberries and 1/2 a tub of Philadelphia cream cheese left, so this recipe was developed and complimented the pancakes well.
This creation is as easy as pressing some of the blueberries with a fork to release their sweet juiciness and mixing them into cream cheese. You can add icing sugar to taste for sweetness or use an alternative for diabetic friends. Do taste the mixture before adding any sugar, as sometimes the blueberries are like nectar and no additional sugar is needed.
The pancakes were topped with crispy-maple-pancetta. Click the link to see how easy that is to make.
This mixture could be used to add interest to a scone, crumpet, a dip with shortbread fingers or an alternative cupcake icing.
- ½ punnet of blueberries
- ½ tub of Philadelphia cream cheese (90g)
- icing sugar or honey to taste
- Grated lemon zest
- With a fork squash and break up some of the blueberries to allow them to release their juice but still be chunky.
- Stir in the Philadelphia, lemon zest if using and add honey or icing sugar to taste if needed.