This Blueberry Goat Cheese is a sweet, tangy, and savory appetizer guaranteed to impress a crowd! Pair it with crackers, crostini, and bread, or serve it as part of an elegant charcuterie board.
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🫐 What Is Blueberry Goat Cheese?
Blueberry Goat Cheese is an easy-to-make recipe inspired by Trader Joe’s “blueberry vanilla chèvre.” If you’ve ever tried it, you know exactly how delicious it is. If you don’t know, it’s a fresh goat cheese log coated in a sweet blueberry compote.
Chèvre is French for “goat,” so it can actually refer to a wide range of goat cheeses. In this version, you’ll want young log cheese for a tangy element to complement the sweet-yet-savory blueberry jam.
Preparing blueberry chèvre at home has some serious advantages since you can really adjust the flavors to suit your preferences. Plus, it’s much more affordable than store-bought versions!
The combination of flavors is ultra-creamy, tangy, sweet, and savory. I’ve never met a person who doesn’t love this recipe! Make it for a quick weeknight appetizer, an elegant dish to bring to a potluck, or the centerpiece of a charcuterie board. Just don’t expect it to last long!
For more party favorites, try Monterey Jack Queso, Crab Spinach Artichoke Dip, or Buffalo Tuna Dip.
Why You'll Love It
- Affordable: Just 6 ingredients are required, which can all be found at most grocery stores. Skip the expensive Trader Joe’s version and make your own!
- Quick and easy: Blueberry goat cheese is easy to make and only takes 10 minutes of active cooking time!
- Beautiful: Your guests will be wowed by the stunning presentation of stark white goat cheese and vibrant blueberry swirls.
- Versatile: There are a variety of ways to serve this recipe. Use it as a dip for crackers, as a spread on toast, or crumbled over a salad. You can even switch up the fruit!
🧂 Ingredients
- Blueberries: The sweet, juicy flavors of blueberries and the tanginess of goat cheese are a match made in heaven. I recommend fresh blueberries, but you can also use frozen ones if that’s all you have on hand.
- Lemon: Essential oils in the zest provide intense citrus notes while the juice adds a tart acidity that brightens the whole dish. Use the rest of your lemon in recipes like Baked Lemon Chicken Tenders, Lemon Basil Rice, or Lemon Dill Hummus.
- Balsamic vinegar: Provides a deep complexity that you can’t achieve with lemon juice alone.
- Maple syrup: Use 100% pure maple syrup for the most ideal taste and consistency.
- Thyme: I prefer fresh thyme over dried for a balanced infusion of flavor. Just make sure you remove the stems! If using dried thyme, halve the amount.
- Goat cheese (chèvre): I’ve tested this recipe with both 8-ounce and 10-ounce goat cheese logs, and the ratios are better with 8 ounces (although there is enough sauce for 10).
Substitutions & Variations
- If you don’t have blueberries on hand, try this recipe with blackberries, raspberries, strawberries, or cranberries! You can even make it with Apple Cranberry Compote.
- Experiment with lime zest and juice instead of lemon. You can also use all balsamic vinegar or all lemon juice.
- Try different liquid sweeteners in place of maple syrup like agave, honey, brown rice syrup, or simple syrup.
- Instead of thyme, add rosemary, basil, or food-grade lavender. Or, omit the herbs altogether for a plain and simple variation!
- For a sweeter, jammier blueberry cheese log, replace the balsamic with vanilla extract, use orange instead of lemon, double the blueberry compote, and simmer it with a small cinnamon stick.
- Replace goat cheese with cream cheese, then mix the compote right into it. You can serve it as a dip with crackers or as a spread on toast.
👩🏻🍳 How To Make Blueberry Goat Cheese
STEP ONE: First, make the blueberry. jam. Start by adding blueberries, lemon zest and juice, balsamic vinegar, maple syrup, thyme leaves, and salt to a pot. Heat over medium to medium-high heat, stirring often.
After 5 minutes, the blueberries will begin to shrink while releasing its juices. It should look runny and dark.
After a total of 8-10 minutes, the jam should have thickened and darkened considerably. You'll know it's done when the jam very slowly comes back together when a spoon is pulled through the center. It's better to leave it on the runnier side as it'll continue to thicken as it cools.
Let the compote cool completely, at room temperature or in the fridge.
STEP TWO: Once the jam is completely cooled, get ready to assemble the Blueberry Goat Cheese. Spread half the jam into a rectangular shape onto a large sheet of plastic wrap.
Place the goat cheese on top, then spoon the remaining blueberry compote on top.
STEP THREE: Carefully wrap up the blueberry chevre. I like to start by bringing the top and bottom parts of the plastic wrap together while squeezing out all the air. Then repeat with the two sides.
Pinch and roll the plastic wrap towards the cheese, creating a seal.
Place on top of a plate and chill in the fridge for 1 hour, flipping halfway. When ready to serve, carefully unroll plastic wrap and place on serving platter. Blueberry Goat Cheese can be served cold or at room temperature.
💭 Top Tips
- Use fresh ingredients for best results. Dried thyme, bottled lemon juice, and frozen blueberries will work in a pinch, but they aren’t quite the same.
- Avoid the pith: When you’re zesting a lemon, stop when you reach the white layer. While the yellow zest is bright and citrusy, the white part can be very bitter.
- Don't boil the jam: Keep the heat at medium to medium-high and stir constantly. The sugars in the berries and the maple syrup can burn if the jam is cooked at too high a temperature.
- Smooth texture: After the 10 minute cook time, mash any unpopped berries against the side of the pot for a smoother texture.
- Chill the sauce: Before adding the blueberry compote to the goat cheese, make sure it’s fully cooled to prevent melting the cheese log.
What To Serve With Blueberry Goat Cheese
Goat cheese with blueberries works best as an appetizer served alongside options like:
- Crackers: Water crackers, Melba toasts, Raincoast Crisps, Wonton Chips, or Triscuits work well here.
- Bread: Try crostini, sliced sourdough, baguette, ciabatta, or focaccia.
- Vegetables: Dip vegetables like carrots, bell peppers, celery, or cucumber into your blueberry chèvre. These all provide a crisp, refreshing element.
A few other ways to use your goat cheese include crumbling it over salads like Summer Berry Salad and Watermelon Beet Salad, grilled meats, or ice cream.
It’s also delicious spread onto waffles, pancakes, or French toast. Just remember to adjust the sweet and savory aspects to match the flavors of the dish.
🥡 Storing & Freezing
Storing: Blueberry goat cheese will last in the fridge in an airtight container for up to 5-6 days. For the best presentation, I suggest serving it right away.
Freezing: Keep it in the freezer for up to 3 months. Wrap the cheese in a layer of plastic wrap then aluminum foil, and store it in a freezer-safe bag. This method will preserve the texture and flavors best.
Make Ahead: Feel free to make your blueberry cheese log ahead of time if you’re bringing it to a party or gathering. For the best freshness and flavor, I'd recommend making it maximum 3 days in advance.
📖 Recipe FAQs
Yes, this recipe can easily be made into a dip instead of a log. Add everything to a blender or food processor and blend until smooth. You can add other ingredients like sour cream or yogurt to make it creamier and more dippable.
Yes, you can use this recipe for desserts as a topping for cheesecake, ice cream, or even pancakes. I would recommend omitting the thyme and replacing the balsamic with vanilla.
It’s best to chill your blueberry goat cheese for at least an hour before serving it. This will give it time to set and allow the flavors to meld together.
🍽 Looking For More Appetizers?
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📋 Recipe
Blueberry Goat Cheese
Ingredients
- 1 heaping cup blueberries
- Zest from 1 lemon about ½ tsp
- 1 teaspoon lemon juice
- 1 teaspoon balsamic vinegar
- 3 tablespoon maple syrup
- 1-2 sprigs fresh thyme destemmed
- 8-10 oz goat cheese log (chevre)
- Salt to taste
Instructions
- Add blueberries, lemon zest, lemon juice, balsamic vinegar, maple syrup, thyme leaves, and ¼ teaspoon salt to a medium pot. Simmer over medium to medium-high heat for 8-10 minutes, stirring often, until thick and jammy but still a little runny. It'll continue to thicken as it cools. Option to mash any berries that haven't popped. Season to taste.
- Take jam off the heat and let cool at room temp or in the fridge for at least 10-15 minutes.
- Lay out a large piece of plastic wrap. Once jam is room temperature, spoon half onto plastic wrap in the shape of a rectangle, slightly larger than the size of your goat cheese log. Place goat cheese in center of blueberry jam.
- Spoon remaining blueberry jam all over the goat cheese. Tightly wrap in plastic wrap, and roll and pat to evenly spread out jam. Refrigerate for at least 1 hour, flipping halfway.
- When ready to serve, unroll plastic wrap and place blueberry goat cheese on serving platter. Serve chilled or room temperature.
Notes
- Goat cheese: I’ve tested this recipe with both 8-ounce and 10-ounce goat cheese logs, and the ratios are better with 8 ounces (although there is enough sauce for 10).
- Substitutions:
- I used fresh blueberries but frozen would work too. You may need to simmer for longer to get a jammy consistency.
- Feel free to use all lemon juice or all balsamic vinegar instead of both.
- Substitute fresh thyme with ½ teaspoon dried thyme. You could also experiment with rosemary, basil, or food-grade lavender.
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