I love how this Blueberry Cream Cheese Frosting adds a fresh and fruity twist to the classic cream cheese frosting. It’s creamy, slightly tangy, and bursting with the natural sweetness of blueberries, making it perfect for cakes, cupcakes, or even as a spread.

Why You’ll Love This Recipe

What I really enjoy about this recipe is the balance between the rich cream cheese and butter base with the vibrant blueberry flavor. The blueberry reduction adds a natural color and fruity depth without overpowering the frosting’s smooth texture. It’s easy to make, versatile, and instantly elevates any dessert with a beautiful homemade touch.

Ingredients

1 cup fresh blueberries
2 tablespoons granulated sugar
1 cup salted butter, softened
2 (8-ounce) packages cream cheese, softened
5 cups powdered sugar
1 teaspoon vanilla extract

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

Directions

Make the blueberry reduction: I start by placing the fresh blueberries and granulated sugar in a small saucepan over medium heat. I cook it gently until the blueberries break down and the mixture thickens slightly, which takes about 5-7 minutes. Then, I remove it from the heat and let it cool completely. This concentrates the blueberry flavor and makes sure there’s no extra liquid in the frosting.
Beat butter and cream cheese: While the blueberry mixture cools, I beat the softened butter and cream cheese together in a large mixing bowl until the texture becomes light and fluffy. This usually takes around 3-4 minutes on medium speed.
Add vanilla extract: I mix in the vanilla extract to add a warm, aromatic note that complements the blueberries.
Incorporate powdered sugar: I gradually add the powdered sugar, about one cup at a time, beating well after each addition. This step ensures the frosting becomes smooth and thick without any lumps.
Mix in the blueberry reduction: Once the blueberry reduction is completely cool, I beat it into the frosting until it’s fully incorporated and the frosting has a lovely light purple hue.
Adjust consistency: If I find the frosting a bit too thick, I add a teaspoon of milk or heavy cream at a time until it reaches my desired spreadable consistency.

Servings and Timing

This recipe yields enough frosting to generously cover a standard 9-inch cake or approximately 24 cupcakes.

The total prep and cooking time is about 20-25 minutes, including the time to cool the blueberry reduction.

Variations

I sometimes add a splash of lemon juice or almond extract to brighten the blueberry flavor even more.
For a little texture, folding in some finely chopped candied lemon peel or crushed nuts works beautifully.
If fresh blueberries aren’t available, I’ve swapped them out with raspberries or strawberries, though this will change the frosting’s color and taste slightly.

Storage/Reheating

I store leftover frosting in an airtight container in the refrigerator for up to 5 days. Before using, I let it come to room temperature and give it a quick whip with a mixer to restore the fluffy texture. I don’t recommend freezing this frosting because the texture can become grainy when thawed.

FAQs

How do I make sure my frosting isn’t too runny?

I find that cooking down the blueberries into a thick reduction and letting it cool completely helps keep the frosting from getting watery. Also, adding powdered sugar gradually allows me to control the thickness.

Can I use frozen blueberries instead of fresh?

Yes, you can! Just thaw and drain them well before making the reduction to avoid extra liquid.

What if I don’t have salted butter?

No problem, I use unsalted butter sometimes but just add a pinch of salt to the frosting to balance the flavors.

How long does this frosting last once applied to a cake?

Once frosted, the cake should be refrigerated and enjoyed within 2-3 days for the best taste and freshness.

Can I double this recipe?

Absolutely! Just double all the ingredients and mix in a larger bowl or in batches to make enough frosting for bigger cakes or more cupcakes.

Conclusion

I always find this Blueberry Cream Cheese Frosting to be a fantastic way to add a fresh and vibrant flavor to my baked treats. It’s straightforward to make but feels special enough for celebrations or everyday indulgences. Whether on a cake, cupcakes, or even as a dip for fruit, this frosting never disappoints. I hope you enjoy making and tasting it as much as I do!

Blueberry Cream Cheese Frosting

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Author: Sue
Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 20-25 minutes
Yield: Enough to frost a 9-inch cake or 24 cupcakes
Category: Frosting
Method: Stovetop and mixing
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

A fresh and fruity twist on classic cream cheese frosting, combining creamy, tangy cream cheese with a natural blueberry reduction for a smooth, flavorful frosting perfect for cakes and cupcakes.

Ingredients

1 cup fresh blueberries
2 tablespoons granulated sugar
1 cup salted butter, softened
2 (8-ounce) packages cream cheese, softened
5 cups powdered sugar
1 teaspoon vanilla extract

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Instructions

Make the blueberry reduction by cooking fresh blueberries and granulated sugar in a saucepan over medium heat for 5-7 minutes until thickened. Remove from heat and cool completely.
Beat the softened butter and cream cheese together in a large bowl until light and fluffy, about 3-4 minutes on medium speed.
Add the vanilla extract and mix well.
Gradually add powdered sugar, about one cup at a time, beating well after each addition until smooth and thick.
Beat in the cooled blueberry reduction until fully incorporated and frosting has a light purple hue.
If frosting is too thick, add milk or heavy cream one teaspoon at a time until desired spreadable consistency is reached.

Notes

The blueberry reduction prevents extra liquid in the frosting, keeping it from being runny.
Frozen blueberries can be used if thawed and drained well.
Unsalted butter can be substituted by adding a pinch of salt.
Leftover frosting stores up to 5 days in the refrigerator; bring to room temperature and whip before use.
Do not freeze frosting as texture may become grainy.
Optional variations include adding lemon juice, almond extract, candied lemon peel, or crushed nuts.