Blueberry Cream Cheese Frosting Recipe

Why You’ll Love This Recipe

I adore this frosting because it’s both beautiful and delicious. The real blueberry reduction gives it a genuine fruit flavor—not artificial or overly sweet—and the creamy texture spreads or pipes effortlessly. I love how versatile it is: it pairs wonderfully with vanilla, lemon, or chocolate cakes and even works as a filling for pastries. The color alone makes it feel special, and it’s surprisingly simple to make with just a few ingredients.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup fresh blueberries (or frozen, thawed, and drained)
2 tablespoons granulated sugar
½ cup (1 stick) salted butter, softened
8 ounces cream cheese, softened
3–4 cups powdered sugar
1 teaspoon vanilla extract

Directions

1. In a saucepan over medium heat, I combine the blueberries and granulated sugar. I mash the berries gently with a spoon or potato masher as they cook.

2. I simmer the mixture for 8–10 minutes until it thickens into a jam-like consistency.

3. I transfer the blueberry reduction to a bowl and let it cool completely. To speed things up, I often spread it in a shallow dish and place it in the fridge.

4. In a large mixing bowl, I beat the softened cream cheese and butter together until smooth and fluffy.

5. I add the vanilla extract and then gradually mix in the powdered sugar, one cup at a time, beating well after each addition.

6. Once the frosting is smooth, I beat in the cooled blueberry reduction until fully combined. The frosting turns a gorgeous lavender color with a rich, creamy texture.

7. If the frosting feels too soft for piping, I chill it for 10–15 minutes to firm it up before using.

Servings and Timing

This recipe makes about 3 cups of frosting—enough to frost one 8-inch layer cake or about 18 cupcakes. It takes around 10 minutes to cook the blueberries, plus 10 minutes of prep and cooling time, for a total of roughly 20 minutes.

Variations

I like to experiment with this frosting by tweaking the flavors and pairings:

• Lemon Blueberry Frosting: I add a teaspoon of lemon zest or a squeeze of lemon juice to brighten the flavor.

• Mixed Berry Version: I use a mix of raspberries, strawberries, and blueberries for a more complex fruity taste.

• Vanilla Bean Twist: A bit of vanilla bean paste gives it extra depth and a hint of warmth.

• Extra Tangy: I add a tablespoon of sour cream or Greek yogurt for even more tanginess.

• White Chocolate Fusion: I fold in melted white chocolate for a richer, dessert-like frosting.

Storage/Reheating

I store leftover frosting in an airtight container in the refrigerator for up to 5 days. When I’m ready to use it, I let it sit at room temperature for about 15–20 minutes, then re-whip it briefly to restore its creamy texture. It can also be frozen for up to 2 months—after thawing in the fridge, I give it a quick mix before using.

FAQs

Can I use frozen blueberries?

Yes, I can. I just make sure to thaw and drain them before cooking to avoid excess liquid in the reduction.

How can I make the frosting smoother?

I strain the blueberry reduction before adding it to the frosting to remove seeds and skins for a silky finish.

Can I adjust the color?

Yes, the more blueberry reduction I add, the deeper the purple hue becomes. I sometimes add a drop of natural food coloring if I want a brighter tone.

Will this frosting hold up for piping?

Yes, it holds its shape well once chilled for 10–15 minutes. I often refrigerate it briefly before using it for cakes or cupcakes.

What desserts pair best with this frosting?

I love using it on lemon cake, vanilla cupcakes, or blueberry muffins. It’s also delicious spread over sugar cookies or used as a filling for macarons.

Conclusion

This blueberry cream cheese frosting is a simple yet elegant way to elevate any dessert. I love how its creamy texture, tangy flavor, and naturally beautiful color make every bite memorable. Whether I’m topping a birthday cake or adding flair to cupcakes, this frosting never fails to impress—it’s a sweet, fruity twist on classic cream cheese frosting that I keep coming back to.

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