Fresh Blueberry Frosting

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Fresh Blueberry Frosting is a light and creamy frosting, whipped into fluffy blueberry loveliness. A dollop of this frosting is sweet heaven on a cupcake. On a spoon, on a cracker, or on an actual cake this blueberry buttercream frosting is irresistible.

Fresh Blueberry Frosting is a dream come true for any berry lover! get the recipe at barefeetinthekitchen.com

I’ve been making Fresh Strawberry Frosting for several years now and it’s easily the most requested frosting I make. However, blueberries were on sale a couple weeks ago and I couldn’t resist playing with my recipe and switching it up to make a blueberry frosting.

I’m a blueberry lover for life and I suspected we’d love this new frosting as much or maybe even more than the strawberry version. As it turned out, I was right. I topped our favorite Gluten Free White Cake (baked into cupcakes this time) with the Fresh Blueberry Frosting and my little helper had a lot of fun swirling the topping onto each cupcake. This frosting would be fantastic on this Moist Vanilla Cake as well.

I probably don’t even need to mention it, but this frosting is also lovely spread on graham crackers. (This is a taste test requirement every time we have frosting in the house.) It shouldn’t surprise you to hear that I have already made this frosting a couple of times without a cake to put it on. There’s no shame in my frosting game.

If you’re looking for more great homemade frosting recipes to try, Fluffy Chocolate Frosting is always a hit. This Cookie Dough Frosting and this Toasted Coconut Frosting both look incredible as well.

PLEASE NOTE: The directions for this recipe will make more berry puree than you will need in order to make this frosting. I haven’t found any way around this, simply because it requires a minimum amount of berries in order for the blender to puree them. Do NOT dump all of the puree into the butter/sugar mixture or you will have a soupy mixture on your hands.

I save the leftover berry puree and add it to smoothies or stir it into oatmeal. You can also freeze the pureed berries in an ice cube tray and toss the cubes in a ziploc bag in the freezer until you are ready to use them.

Kitchen Tip: I use this mixer, these cheap piping bags, and this tip to make this recipe.

Blueberry Frosting Recipe

  1. Place about 1 1/2 cups worth of the blueberries in a small food processor or blender and puree until smooth, stop to scrape the sides as needed. This should only take a minute or two.

  2. Place the butter in a large mixing bowl and beat until smooth and creamy, add 1 cup of powdered sugar and beat again. Add 1 more cup of powdered sugar and beat to combine. Add 1/2 cup of blueberry puree and beat again until smooth. Add the remaining powdered sugar and vanilla and beat until smooth and fluffy.

  3. Add more berry puree as desired, for a creamier or pourable icing or add additional powdered sugar, for a thicker and more pipe-able frosting for decorating.

  4. Use the remaining berries to decorate the cake as desired. Store the decorated cake or cupcakes in the refrigerator until ready to serve.

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Fresh Blueberry Frosting is a dream come true for any berry lover! get the recipe at barefeetinthekitchen.com

Fresh Blueberry Frosting

4.64 from 11 votes
Pin Print Review
Prep Time: 10 mins
Total Time: 10 mins
Servings: 16 servings (about 2 cups)

Ingredients 

  • 8 ounces fresh blueberries
  • 1 cup butter
  • 3 cups powdered sugar
  • 1 teaspoon vanilla

Instructions

  • Place about 1 1/2 cups worth of the blueberries in a small food processor or blender and puree until smooth, stop to scrape the sides as needed. This should only take a minute or two.
  • Place the butter in a large mixing bowl and beat until smooth and creamy, add 1 cup of powdered sugar and beat again. Add 1 more cup of powdered sugar and beat to combine. Add 1/2 cup of blueberry puree and beat again until smooth. Add the remaining powdered sugar and vanilla and beat until smooth and fluffy.
  • Add more berry puree as desired, for a creamier or pourable icing or add additional powdered sugar, for a thicker and more pipe-able frosting for decorating.
  • Use the remaining berries to decorate the cake as desired. Store the decorated cake or cupcakes in the refrigerator until ready to serve. Enjoy!

Notes

PLEASE NOTE: The directions for this recipe will make more berry puree than you will need in order to make this frosting. I haven't found any way around this, simply because it requires a minimum amount of berries in order for the blender to puree them. Do NOT dump all of the puree into the butter/sugar mixture or you will have a soupy mixture on your hands. 
I save the leftover berry puree and add it to smoothies or stir it into oatmeal. You can also freeze the pureed berries in an ice cube tray and toss the cubes in a ziploc bag in the freezer until you are ready to use them. 

Nutrition

Calories: 198kcal · Carbohydrates: 24g · Fat: 11g · Saturated Fat: 7g · Cholesterol: 30mg · Sodium: 101mg · Potassium: 14mg · Sugar: 23g · Vitamin A: 360IU · Vitamin C: 1.4mg · Calcium: 4mg · Iron: 0.1mg
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Fresh Blueberry Frosting is delicious on a cake, on a cookie, or even straight off the spoon! get the recipe at barefeetinthekitchen.com

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. M says

    Hi! I was surprised by how little flavor the blueberries added to the frosting, basically none. Frosting was still good but I was wondering if freeze dried blueberries would help add more of a punch? Beautiful color but didn’t get the flavor of the berries.

    • Mary Younkin says

      Were the fresh berries flavorful by themselves? It will definitely be affected by the amount of flavor in the fruit itself. The frosting should be pretty flavorful with the berries.

  2. MH says

    My puree set out for a bit and I ended up putting in the refrigerator while I was making cupcakes. The puree had more of a gelatin consistency once I was ready to use. I also added the vanilla before the puree and took about a half cup out so I could have a little vanilla frosting on the side. I added all the puree and it turned out amazing! Both the vanilla and blueberry frosting were perfect! Thank you for sharing!5 stars

  3. Allison says

    Another way to proceed is to gently reduce the 1.5 cups of blueberries then pass the reduction through a sieve. Concentrated blueberry flavor, less water, no skin flecks, and you don’t have to mess with pureeing. This may not technically be “fresh” anymore, but I ended up with exactly a half cup of reduction. Delicious frosting. Thanks for the inspiration!5 stars

  4. Alvex says

    Haven’t tried this yet, but it looks fabulous, this and the strawberry frosting recipe. I’m sure that the homemade strawberry frosting will be much better than the cans of strawberry frosting from the store, plus it won’t have all that hydrogenated oil transfat in it. And as for the blueberry frosting, I’ve never actually seen cans of that at the store, but that’s ok because even if there was, it wouldn’t be as good as this homemade blueberry frosting. I am sure of that5 stars

  5. Alvex says

    This looks fabulously delicious. I’m going to try this recipe and let you know what I think. I may even put this blueberry icing on blueberry muffins 😊

  6. Janet Chapman says

    Would this work with frozen blueberries? I have made your strawberry frosting and it’s great. I did reduce the sugar by about 1/2 cup to lessen the sweetness a little but consistency still seems good.

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