Place the softened cream cheese in a medium-sized stainless steel mixing bowl.

In a separate small bowl, macerate the fresh blueberries using a fork or pastry blender until approximately 50 percent of the berries are crushed and juices are released.

Transfer the macerated blueberries, honey, lemon juice, and vanilla extract into the bowl with the cream cheese.

Utilizing an electric hand mixer on medium speed, whip the mixture for 60 to 90 seconds until the color is uniform and the texture is light and airy.

Transfer the spread to an airtight container and refrigerate at 40°F (4°C) for a minimum of 30 minutes to stabilize the emulsion before serving.