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Is it weird that I find myself daydreaming about food?
A couple of weeks ago, a friend mentioned something to me about a blueberry goat cheese she found at Trader Joe’s. As she described it to me, I literally began salivating.
Juicy blueberries… salty goat cheese… and perfectly sweet honey… all rolled into one dish?
Unfortunately, I got a bit distracted while driving home and completely forgot to go to appease my curiosity by running to the grocery store.
But then, it hit me.
Why not make my own version of that creamy and dreamy dish at home?
Where Can You Buy Blueberry Goat Cheese?
You can find a log of this blueberry goat cheese at Trader Joe’s, CostCo, or HEB (if you live in Texas!)
However, if you are daring enough to make your own at home, please proceed!
Ingredients
For the exact measurements and detailed instructions, you can go to the recipe card below.
- Blueberries. Fresh blueberries are key! Frozen or canned blueberries have too much moisture and will keep your log from sticking together.
- Sweetener. My favorite is honey, but you can easily opt for pure maple syrup, sugar, or cane sugar, as well.
- Lemon juice. It’s best to choose fresh lemon juice.
- Goat cheese. Be sure to grab a plain variety that hasn’t been seasoned with anything for the best results. A whipped option won’t firm up correctly. Creamy goat cheese has a mild, buttery flavor that pairs perfectly with the berries and lemon.
How to Make a Blueberry Goat Cheese Log
Go to the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
- 1. Make the blueberry sauce. Add the blueberries and honey to a medium-sized bowl. Microwave the ingredients for 30 to 60 seconds. You just barely want the blueberries to start expanding and a few will burst. Use a metal slotted spoon or a potato masher to crush the berries, until a thick sauce starts to form. Then, stir in the lemon juice, vanilla extract, and salt. Place the sauce in the freezer for 15 to 20 minutes to cool completely.
- Mix in the goat cheese. Cut the goat cheese log into 6 pieces, then stir the chunks into the blueberry mixture. Mix until it’s just combined, but still clumpy. You should see some big chunks. Return the cheese to the freezer for 15-20 minutes to firm back up, if needed.
- Form into a log. Measure out two pieces of plastic wrap to 15 inches. Lay them on a flat surface in the shape of a plus sign. The bottom should be vertical on the counter in front of you and the top piece should cross it horizontally. Dump the cheese mixture into the middle of the top piece, and wrap to form a log. It’s ok if it’s not perfect yet! Wrap the horizontal piece, reinforcing the log shape as you go. Then repeat the step with the bottom, vertical piece.
- Chill, then serve. Refrigerate the log for 2 to 4 hours, or freeze for 30 to 45 minutes. You want it quite firm. Before serving, let it come to room temperature. Set out the dip as a delicious appetizer with your favorite crackers at a holiday party.
FAQs
This dish is perfect on crackers or even chips! You can also choose tostini or even mini pie crusts as a dessert cheese. The flavors are the perfect blend of sweet and tart.
In general, goat cheese is better for your gut than cow cheese because it is easier to digest and has a variety of health benefits.
More Easy Appetizer Recipes
If you’re looking for another perfect appetizer, we’ve got you covered. Whip up any of these dishes for your next part.
Impress your guests with Spinach Stuffed Mushrooms, Sausage Stuffed Mushrooms, or Crab Stuffed Mushrooms.
Everyone loves Hot Spinach Artichoke Dip, Air Fryer Fried Pickles, and Grape Jelly Meatballs.
Or, keep it simple with Homemade Guacamole and Homemade Tortilla Chips.
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Blueberry Goat Cheese Log Recipe
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Ingredients
- ½ cup blueberries fresh
- 2 tablespoons honey sugar, or pure maple syrup
- 1 teaspoon lemon juice freshly squeezed
- ½ teaspoon vanilla extract
- Pinch of salt
- 8 ounces goat cheese log cut into 6 pieces
Instructions
- Make Blueberry Sauce: Add blueberries and honey, or other sweetener of choice, to a medium-sized bowl. Microwave for 30-60 seconds, or until blueberries begin to expand and a few burst. Mash berries using a slotted metal spoon or a potato masher until a thick sauce forms. Stir in lemon juice, vanilla, and salt. Place the berry sauce in the freezer for 15-20 minutes, or until the mixture has cooled completely.½ cup blueberries, 2 tablespoons honey, 1 teaspoon lemon juice, ½ teaspoon vanilla extract, Pinch of salt
- Mix Goat Cheese: Cut the goat cheese into 6 pieces and stir into the blueberry sauce. Mix until JUST combined, it will be a little clumpy. You want some big chunks of goat cheese throughout. Return the mixture to the freezer for an additional 15 minutes, if needed, to firm up the mixture.8 ounces goat cheese log
- Form into Log: Place 2 pieces of 15-inch long plastic wrap onto a flat surface to form a plus sign. Lay the bottom piece out vertically and the top piece out horizontally. Add the blueberry goat cheese mixture into the center of the horizontal piece of plastic wrap to form a log. (It’s OK if it’s not quite perfect yet!) Wrap goat cheese with the horizontal piece of plastic wrap, reinforcing the log shape as you do, and then again with the vertical piece of plastic wrap. Twist both ends to seal.
- Refrigerate the log for 2-4 hours, or freeze for 30-45 minutes until it becomes firm. Bring it back to room temperature before serving with crackers. Enjoy!
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Video
Notes
- Blueberries: Choose fresh for the best results.
- Chill: Letting the cheese firm up in the fridge will help in shaping.
- Prep ahead: You can make this dish up completely a couple of days early, or simply make the blueberry sauce a day before, but keep it in the fridge.
- Storage: Tightly wrap leftover cheese and keep in the fridge for up to 4 to 5 days.
- Freezing: You can freeze a goat cheese log for up to 6 months tightly wrapped in a freezer safe bag. Just know it will likely become crumbly upon thawing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this for a social event and I was unable to use it. I was in a rush but did followed the instructions. Mine was too thin and just became a mess on the plate. However it was very tasty. I will have to think it through so it presents nicer. Perhaps the blueberry mixture needs to cool completely.
Debbie, definitely try letting the blueberry mixture cool so it isn’t so messy next time. That should do the trick!
This is the bomb. I have made it several times now.
My friends love it.
It’s a no fail recipe.
Thank you I love it .
Jennie
You’re so very welcome, Jennie. Happy to hear you enjoyed the recipe. Thanks for your comment and rating!
Followed exactly. Had a similar problem to the person who said it came out like soup. I let the blueberries cool almost completely before mixing. It’s been in the fridge for about an hour and is still very very soft, doesnt look like it’s going to firm up (so I’ll probably thow it in some crepes or blintz instead of doing a dip). I probably overmixed, but I think the main problem was that there was just way too much blueberry sauce for the amount of cheese. I would probably only use a fraction next time or double (or more) the cheese. Also, I would cool the blueberries in the fridge for a while first. Then give the cheese a mix before adding the blueberries, spoon some blueberries on top of the cheese and fold it together lightly, then shape and refrigerate.
Thanks for your feedback! I’ll be sure to re-test this recipe soon to work out some of the kinks. Thank you for your suggestions 🙂
OMG this recipe is so delicious. I used slightly less vanilla.
I have made this three times now.
All my guest love it.
Thank you Jennie H
Yay, Jennie!! So so happy to hear you and your guests have enjoyed it so much. Thanks for your comment and rating 🙂
Do you think blackberries would be good? I have both blueberries and blackberries, just prefer blackberries. I am using homemade goat cheese, do you think that will make a difference? It tends to be softer than aged stuff you find in the stores (since by law it has to be aged for 60 days if unpasteurized). I really don’t want to risk messing up my hard work with the goat cheese haha
Great questions, Jessie! The blackberries have seeds so you will need to run them through a fine mesh strainer after making the sauce to remove them. As for the softer goat cheese, are you able to make a log from it when it’s chilled and it holds its shape? If so, then it should work just the same!
I have just found your blog and am love! I sometimes struggle to find interesting gluten free recipes and now I am pumped to found so many in one place! You are adorable and fun to watch too. Thanks!
Yay, Brandi! I’m so happy you found the website. And yes, ALL of the recipes are gluten-free and many are refined sugar and dairy-free, too! Thanks so much for your sweet comment 🙂
I have yet to meet a goat cheese I haven’t liked. Pretty sure I would love this one!
You and me both, Margaret 🙂
I tried this recipe and it was going well until the log-forming part. I ended up with a lake of blueberries and goat cheese rather than anything resembling a log. I just put it in the fridge hoping that it will firm up a little bit, but otherwise it seems like it will be delish! (even if it ends up becoming more of a blueberry/goat cheese dip in the end) Thanks for the recipe 🙂
The blueberries might have been a touch too warm still, Emma. Next time try waiting a few minutes before mixing in the goat cheese and then quickly pour out onto the plastic wrap. This will keep the consistency a bit thicker. Hope it turned out OK! Thanks for your feedback!
Absolutely love blueberries and goat cheese together!
Me too, Cate!!
Never tried feta with blueberries, but looks delicious. Goat cheese pairs well with almost all berries
The combo of goat cheese + berries is phenomenal! Let me know if you try it out 🙂