Description
This easy homemade blueberry cream cheese frosting is bursting with real berry flavor and a dreamy purple hue. Perfect for cupcakes, cakes, or breakfast treats, it’s silky, tangy, and pipes beautifully every time.
Ingredients
- 1 cup (about 150g) fresh or frozen blueberries, thawed and drained if frozen
- 2 tablespoons (25g) granulated sugar
- 1 tablespoon (15ml) fresh lemon juice
- 8 ounces (225g) full-fat cream cheese, softened (brick-style)
- 1/2 cup (113g) unsalted butter, softened
- 3–4 cups (360-480g) powdered sugar, sifted
- 1 teaspoon (5ml) pure vanilla extract
- Pinch of salt
- Optional: 1 tablespoon lemon zest
- Optional: 1/4 teaspoon almond extract
Instructions
- In a small saucepan, combine blueberries, granulated sugar, and lemon juice.
- Cook over medium heat, stirring often, until berries burst and mixture is thick and syrupy, about 7-10 minutes. Reduce by half until it coats the back of a spoon.
- Let the blueberry mixture cool completely (refrigerate or freeze to speed up).
- Pour the cooled blueberry mixture through a fine mesh sieve into a bowl, pressing to extract juice and pulp. Discard skins and seeds.
- In a large mixing bowl, beat softened cream cheese and butter together until light and fluffy, about 2-3 minutes.
- Add 3 cups powdered sugar, vanilla extract, and a pinch of salt. Beat on low until combined, then increase speed and whip until creamy. Add more powdered sugar, 1/4 cup at a time, until desired consistency is reached.
- Pour in the strained blueberry reduction and mix on medium speed until evenly colored and smooth. If too thin, add more powdered sugar; if too thick, add a splash of milk or cream.
- If needed, chill frosting in the fridge for 20 minutes before piping.
- Spread or pipe onto cooled cupcakes or cakes. Decorate as desired.
Notes
For best results, use full-fat brick cream cheese and ensure the blueberry reduction is completely cool before adding. Straining the berries gives a silky finish, but you can skip for a rustic texture. Adjust powdered sugar for piping or spreading consistency. Wild blueberries give a deeper color. Store frosted cupcakes in the fridge for up to 4 days or freeze frosting for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1/12 of batch (enough for 1 cupcake generously frosted)
- Calories: 180
- Sugar: 21
- Sodium: 70
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 25
- Protein: 1
Keywords: blueberry cream cheese frosting, cupcake topping, homemade frosting, berry frosting, cream cheese icing, easy frosting, blueberry dessert, gluten-free frosting, summer dessert, purple frosting