This post may contain affiliate links. Read our disclosure policy.
This blueberry goat cheese recipe features creamy goat cheese, fresh herbs, and delicious, tangy blueberries. It’s a delicious spread that makes the perfect appetizer, dessert cheese, or addition to your charcuterie board.
It’s a quick and easy gluten-free appetizer that will still please any crowd. If you’re looking for more goat cheese recipes, try our goat cheese crostini with fresh fruit or whipped goat cheese.
If you’ve ever had Trader Joe’s blueberry goat cheese (aka blueberry vanilla chèvre), you’re going to love this recipe. Not everyone has access to the grocery store so we love to make Trader Joe copycats at home, like this 3-ingredient cauliflower gnocchi.
Why This Easy Blueberry Goat Cheese Appetizer Works
- Easy appetizer: Reach for this recipe the next time you need a delicious appetizer for a dinner party. It also makes an elegant and decadent addition to any cheese board.
- Great Texture: The creaminess of the goat cheese is the perfect combination with the bright bursts of blueberry juice.
- Plenty of flavor: The tangy goat cheese and tart lemon juice make the perfect pair. Add in sweet blueberries for the perfect blend of sweet and savory.
Grab These Ingredients
Here are the simple ingredients for this delicious blueberry goat cheese dip. Most are pantry staples and easy (and affordable) to find in the grocery store. Jump down to the recipe card for exact measurements.
- Goat cheese: fresh goat cheese has a tangy profile that is the perfect combination with the sweet blueberry compote. Cold goat cheese is easier to work with than soft room temperature cheese.
- Blueberries: use fresh berries or frozen. Just know that the compote may not be as thick because frozen blueberries will release more moisture.
- Balsamic vinegar: adds more complexity to the blueberry topping.
- Lemon zest and lemon juice: add even more tanginess to the blueberry spread.
- Maple syrup: substitute with granulated sugar or honey if needed.
- Fresh thyme: slightly minty with a hint of lemon.
- Cornstarch: thickens the blueberry sauce. You can also use tapioca starch.
- Vanilla extract: a little bit goes a long way in flavoring.
- Your favorite crackers, crusty bread, or veggies to serve
Recipe variation: While it’s a pretty versatile cheese, not everyone is a huge fan of goat cheese. Substitute it with cream cheese if making a spread and with feta if it’s supposed to be part of a salad,
How to Make Blueberry Goat Cheese
The full printable recipe is below, but let’s walk through the steps with some photos and a video so you have a clear idea of what to expect. This blueberry goat cheese log is really easy and these step-by-step instructions will make sure they turn out every time.
Make the sauce: Add the blueberries, balsamic, lemon zest, lemon juice, maple syrup, and thyme to a medium saucepan and simmer for 10-15 minutes, until the blueberries are bursting. Mix in a cornstarch slurry and stir to thicken until it coats the back of a wooden spoon. Let it cool and thicken for at least 15 minutes.
Add the goat cheese: Lay out a square piece of plastic wrap. Spoon 1/3 of the blueberry mixture into the same log shape as the goat cheese towards the end of the plastic wrap. Place the goat cheese log on top of the blueberry sauce.
Wrap and chill: Spoon the remaining sauce on top of the goat cheese, letting some fall down the sides and end. Roll the log into the blueberry sauce to cover it completely, tucking the ends in as you roll. Smooth out the sauce around the goat cheese in an even layer once it’s rolled up. Chill in the refrigerator for at least an hour or overnight.
Serve: Remove the plastic wrap from the goat cheese directly onto the serving tray. Serve with crackers, toasted bread, or veggies.
Video: Watch How to Make Blueberry Vanilla Goat Cheese
Recipe FAQs
According to The Flavor Bible, some of the most common and delicious ingredients to mix with goat cheese include honey, lemon, vinegar, figs, garlic, fresh herbs, cherries, and olive oil.
Goat cheese is unique in that you can serve it with sweet flavors or savory sides and toppings. Add some caramelized onions and fig jam (like in our baked brie with fig jam), or top it with bacon and dates. Spread it on bread with fresh veggies, chips, or bread (see the section above for more dipping options).
The sweetness of blueberries pairs well with tangy cheeses like goat cheese, gorgonzola, or feta. And creamy, mild cheeses that enhance the sweetness of blueberries are brie, cream cheese, mascarpone, mozzarella, and ricotta.
The combination of sweet and tangy flavors pairs well with a sturdy, crunchy cracker like a Triscuit, Simple Mills crackers, or Bagel chip. We especially love it with crusty bread!
Try serving this goat cheese with Riesling, sauvignon blanc, rose, or pinot noir.
Storage Tips
Wrap it tightly in a large piece of plastic wrap or store it in an airtight container in the fridge for up to 5 days.
More Cheese Appetizers
A good choice for a quick summer side dish is our burrata caprese recipe. Speaking of quick, this cottage cheese dip only takes 5 minutes to make and this homemade Boursin cheese recipe is another great creamy cheese for a charcuterie board.
Love goat cheese? You’ve got to try fried goat cheese balls or bacon wrapped dates with goat cheese and herb honey glaze.
Blueberry Goat Cheese
Save this Recipe!
Ingredients
- 1 cup fresh blueberries Note 1 Frozen
- 1 Tablespoon balsamic vinegar
- 1 teaspoon lemon zest about ½ a small lemon
- 2 tablespoons lemon juice about ½ a small lemon
- 2 Tablespoons maple syrup granulated sugar or honey
- 2 sprigs fresh thyme
- 1/2 teaspoon cornstarch or tapioca starch + 1 Tablespoon water
- 1/2 teaspoon vanilla extract
- 10.5 ounce goat cheese log
- Crackers crusty bread, or veggies to serve
Instructions
- Add the blueberries, balsamic, lemon zest, lemon juice, maple syrup, and thyme to a medium saucepan over medium heat. Bring the mixture to a gentle boil then immediately reduce the heat and simmer for 10-15 minutes, until the blueberries are bursting.
- Mix the cornstarch and water in a small bowl and stir it into the blueberry sauce to thicken. Turn up the heat slightly if need to help it thicken. The mixture should be thick and hold together well. It will easily coat the back of a spoon. Remove it from the heat and immediately stir in the vanilla. Allow it to cool for 15 minutes.
- Lay a square piece of plastic wrap out on your work surface. When the blueberry mixture is slightly cooled, spoon 1/3 of it into the same log shape as the goat cheese towards the ed of the plastic wrap. Place the goat cheese log on top of the blueberry sauce. Spoon the remaining sauce on top of the goat cheese, letting some fall down the sides and end. See steep by step photos in the recipe post above for visuals.
- Use the end of the plastic wrap to roll the log into the blueberry sauce to cover it completely. Do your best to tuck in the ends as you roll. Smooth out the sauce earound the goat cheese in an even layer once it’s rolled up. Chill in the refrigerator for at least an hour or overnight.
- When you’re ready to serve, carefully remove the plastic wrap from the goat cheese. It should keep it’s form, but some blueberry sauce out of place is ok. i like to unwrap mine directly onto the serving tray
- Serve with crackers, toasted bread (crostini) or veggies.
Notes
Video
Equipment
- Medium or small saucepan
- Plastic wrap
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
