This Lemon Blueberry Cheese Ball is deceptively simple yet bursting with incredible flavor. Don’t dismiss it without a try — it consistently steals the show. Sweet, creamy, and refreshing, it offers a juicy pop of blueberries and a crunchy coating of sugared almonds. Every party deserves this dish!
I love that the celebrations keep going long after the holidays wrap up. Between sports events and family visits, there’s always something happening around here.
Trying new recipes on a group is my favorite way to get honest feedback. With more people, opinions are more straightforward, and I can see how a dish performs among different tastes. This Lemon Blueberry Cheese Ball was a clear standout at the appetizer table.
Drop everything and prepare this Lemon Blueberry Cheese Ball for your next gathering. My mom originally came up with this recipe, and since she first served it, people have asked for it again and again. It has become one of my family’s go-to party dishes. You can’t go wrong with zesty lemon, plump juicy blueberries, and silky cream cheese. It’s a combination you absolutely must experience.
Lemon Blueberry Cheese Ball
Creator: Nikki
Dish type: Appetizer
- 12 ounces cream cheese
- 5 Tablespoons powdered sugar
- ½ teaspoon lemon juice
- 1 teaspoon lemon zest
- 1½ cups fresh blueberries
- 1½ cups slice almonds
- ⅓ cup sugar
- In a medium bowl, beat cream cheese, powdered sugar, lemon juice, and lemon zest until smooth.
- Gently fold in the blueberries, taking care not to crush them.
- Shape the mixture into a ball, cover, and refrigerate for 1 hour.
- While the cheese ball chills, prepare the sugared almonds.
- In a large skillet, toast the almonds over medium-high heat, stirring constantly for about 3 minutes.
- Add the sugar and keep stirring until the sugar melts and coats the almonds.
- Remove the cheese ball from the fridge and roll it in the sugared almonds until fully coated.
- Serve with Lorna Doone cookies or Nilla wafers.
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Enjoy!
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