8 oz cream cheese
1 tsp vanilla extract
1/8 c granulated sugar
1 lemon zest, grated
1/2 pt fresh blackberries
1. In the bowl of an electric mixer, whip the cream cheese until soft and fluffy. Beat in the vanilla, sugar and lemon zest.
2. Slightly crush some of the blackberries to create a little sauce. Doing this will give the cream cheese a delightful purple color.
3. Remove the bowl and gently fold in the blackberries.
4. Store in mason jars for 1-2 weeks.
[Resource: Olivia Russell, Just A Pinch Recipes]