Why You’ll Love This Blueberry Frosting
Bright, fresh, true blueberry flavor! We’ll skip the vanilla extract today so the berries can really shine. Can be made with fresh or frozen blueberries, though I do actually do recommend frozen if fresh aren’t in season. No food coloring! That bright, vibrant color is all natural. And both the flavor and color deepen as it sits. It’s so pretty! Pairs well with so many cakes and cupcakes. Swap out the lemon frosting on my lemon blueberry cake for this one, or try it on my lemon cake, white cupcakes, or vanilla cake. I’ve also been tempted to smear some over my Lofthouse cookies.
The newest addition to my frosting library, this blueberry frosting is fresh, vibrant, and (naturally) intensely colorful. It’s perfect for spring, summer, or anytime you get your hands on tasty fresh berries (though it works well with frozen berries, too). Not only does it look absolutely beautiful, but it also pipes like a dream and tastes amazing. I love spreading it on cakes (like my white cake), but it also looks so pretty swirled on top of cupcakes (like my angel food cupcakes).
What You Need
You need just six basic ingredients before you get started. Let’s review:
Blueberries. The quality and taste of your blueberries makes all the difference in the resulting frosting, so keep that in mind – if your blueberries are bland, your frosting could be too! If it’s blueberry season, I recommend using fresh berries, but if it’s not, use frozen. Lemon juice. Just a splash brightens the flavor of this frosting and complements the blueberry flavor so well. You won’t be able to distinctly detect a lemony flavor in the final product. Sugar. We’ll cook the blueberries with a tablespoon of granulated sugar, and then we’ll switch to powdered sugar for the frosting itself. Make sure you don’t over-measure your powdered sugar; I recommend doing this just like you would measure flour. Butter. Set out your butter ahead of time so it has time to soften. I use unsalted butter and add salt separately. If you use salted butter, you can skip the additional salt.
SAM’S TIP: Do not add vanilla extract! I intentionally left this out so the bright blueberry flavor could shine. This is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Blueberry Frosting
SAM’S TIP: Like when making my raspberry buttercream, you can accidentally curdle/break your frosting by adding too much blueberry sauce at once. It’s very important to add it slowly! If your frosting does curdle, you can try adding more sugar or placing it in the fridge for a bit before trying to mix again, but unfortunately it’s not a guaranteed fix. I can’t wait to hear how you use this frosting! 🫐 Enjoy! Let’s bake together! Subscribe to my newsletter to be notified of all the newest recipes, and find my free recipe tutorials on YouTube 💜
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