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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.
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 buttercream 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 this Gluten Free White Cake (baked into cupcakes this time) with the blueberry frosting.
My helper had a lot of fun swirling the topping onto each cupcake. If you haven’t watched his little hands help with the frosting, it’s a fun watch. (Says the mama who knows that he’ll be a teenager in a couple of weeks.)
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 made this frosting more than a few times without a cake to put it on. There’s no shame in my frosting game.
Kitchen Tip: I use this mixer, these cheap piping bags, and this tip to make this recipe.
Blueberry Frosting Recipe
- 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.
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.
Fresh Blueberry Frosting
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 4/26/18 – recipe notes and photos updated 2/27/23}
This looks so good. I bet it’s divine on lemon cookies or cupcakes!
I am making lemon cookies with this icing next week! I will let you know how it turns out!
Can I just eat this frosting with a spoon?? Looks so perfect
Hi, can it stay at room temperature for a few hours like normal butter cream frosting?
Thank you
While it’s perfectly safe at room temperature, it does tend to be a little softer than traditional buttercream. So, if you’re planning to pipe it, I’d keep it in the refrigerator.
Could you use this same recipe substituting raspberries?
That will work fine. (and it sounds delicious!) Enjoy!
Looks delicious!! Have you ever tried to incorporate cream cheese into it?
I have not, but it should work nicely.
Looks great !! Will try it !!
looks delicious. I can’t wait to make it
These are so cute, those cupcakes look perfect!
Cool kitchen gadgets
I’m so excited to try this! My grandmother’s birthday is this weekend and are making her a lemon cake with lemon frosting (her favorite). We are going to use this to decorate the top, and to put in between the two cakes that go on top of each other! Super excited! Thanks for the recipe.
I tried this on a cake last week. I faced a problem.. after a while of whipping the butter and sugar and blue berries, the entire frosting started to sort of disintegrate… almost like curdling up… Did i whip too much… should i have cooled it?
It tasted great though!
Please help for next time…
Thanks!
Yes to both questions. It is possible that you whipped it too much. It will break down a bit if you do that. Also, if the cake isn’t completely cool and the frosting as well, it will break down when you frost the cake. I hope that helps!
Just whipped up a batch but i had to use frozen blueberries instead of fresh ones and i strained the excess juice out so it wouldnt be too runny. It worked just fine except it is still a bit runneir than i want so i am going to whip the juice i strained with some cream cheese and fold it in. Thank you for such a wonderful and simple recipe! Its super yummy.
Hi there, what kind of butter do u use?
Looks yummy ☺️
Hope u can reply before my morning tea event this Saturday
Thank u
Erin
Is it supposed to look Grainy at any point?
Why not put the whole berries in the bowl and beat with the sugar and butter mixture?
You’re welcome to try it that way. We preferred it with the berry flavor and color evenly distributed throughout the frosting. If the berries aren’t pureed, you’re likely to have lumps in your frosting from the larger pieces that don’t break down.
We love blueberries, but too much butter for us, can it be made using 1./2 the amount of butter?
Or no / little butter? Thanks for sharing this.
Sorry, I have no idea. It’s a buttercream frosting, so I honestly have no idea how you’d reduce the butter. I’ve made it in the past with half cream cheese, if that helps you. But it is a different tasting result.
I have found that the best buttercreams are 1:1 butter and shortening. I’d raplace half a cup of butter with half a cup of Crisco.
I just made this frosting and Instead, I pureed the blueberries, cooked them down then I stuck them through a small strainer to get the skin out so i could have a very smooth frosting. It worked so well, next time i am going to add a bit more vanilla since blueberries arent very strong in flavor.
Very good recipe though!
That sounds delicious, Taryn!
Hey I made this frosting and it turned out great. You don’t need a separate step for making blueberry puree though. I put all the ingredients and a heaping half cup of blueberries (i figured that would be close to a half cup of pureed blueberries) into the food processor and blended it all together. Was delicious!
That’s great to know, Jessie!
Just made thus for my son’s birthday cake. He requested blueberry frosting. It turned out great! Thanks for the recipe.
I’m happy you all liked it, Christina!
I thought this was a good help with making the frosting but if it does seems like a liquid add some of the tub whip cream to stiffen it up a bit.
Just tried this with my sisters, by far one of the best frosting recipes I have ever tried- perfectly flavored and fluffy. Thank you!!
I’m so happy that you love it, Abby!