Blueberry Cream Cheese

Allow the cream cheese to soften for 25 minutes at room temperature.**

Place the blueberries, sugar, and water in a saucepan and heat over medium heat. Bring to a boil, then cook at a low boil, stirring occasionally, for about 10 minutes until the blueberries break down, mashing them with a wooden spoon or potato masher towards the end of the cook time. Make sure not to let the pot boil over. Place the cornstarch in a small bowl and mix with 1 tablespoon water. Add it to the sauce and simmer for about 1 minute, stirring constantly, until thickened.

Remove the sauce to a bowl. Place it in the refrigerator for 5 minutes to cool from hot to warm.

Add the cream cheese to the bowl of a stand mixer and beat it on medium speed with the paddle attachment until fluffy, about 20 seconds. Add the blueberry jam and beat until well combined.

Refrigerate until serving or up to 2 weeks. (The texture will be soft and spreadable right away; it firms up slightly upon refrigeration.)