Blueberry Cream Cheese Frosting

Quick Benefits

Blueberry Cream Cheese Frosting combines the sweetness of blueberries with the rich creaminess of butter and cream cheese, resulting in a beautifully colored and delicious topping. It’s perfect for cakes, cupcakes, cookies, and even as a fruit dip. Naturally tinted by fresh blueberries, this frosting is not only flavorful but also eye-catching—no artificial colors needed!

Essential Ingredients

1 cup fresh blueberries
2 tablespoons granulated sugar
1 cup salted butter, softened
16 ounces cream cheese, softened
5 cups powdered sugar
1 teaspoon vanilla extract

Preparation Steps

In a 2-quart saucepan, combine blueberries and granulated sugar over medium heat.
Use a potato masher to mash the blueberries as they cook. Let them simmer for 8–10 minutes, until the mixture becomes thick and jam-like.
Remove from heat and let it cool to room temperature. You can refrigerate it to speed up the process.
In a large mixing bowl, beat the softened butter and cream cheese until light and fluffy.
Add vanilla extract and beat again until combined.
Gradually add powdered sugar, 1 cup at a time, beating well after each addition until thick and smooth.
Add the cooled blueberry reduction and mix until fully incorporated and the frosting has a rich, purple hue.

Health Benefits

While it is a treat, this frosting does offer a few perks:

Blueberries are rich in antioxidants, vitamins C and K, and fiber.
Cream cheese provides calcium and some protein.
You avoid artificial dyes by using natural fruit for coloring and flavor.

Enjoy this frosting in moderation as part of a balanced dessert.

Serving Suggestions

Pipe onto vanilla or lemon cupcakes for a stunning contrast in color and flavor.
Spread it over pound cakes, layer cakes, or banana bread for a tangy-sweet finish.
Use it as a dip for fruits like strawberries, apple slices, or even pretzels for a salty-sweet bite.
Sandwich it between cookies for a decadent dessert.

Creative Variations

Add lemon zest or juice to brighten the flavor and balance the sweetness.
Replace blueberries with raspberries or blackberries for different color and flavor profiles.
Mix in mini chocolate chips or a hint of cinnamon for an extra flavor layer.
For a lighter texture, fold in some whipped cream after mixing for a mousse-like finish.

Storage Tips

Store in an airtight container in the refrigerator for up to 1 week.
Before using, let it sit at room temperature for 15–30 minutes and re-whip for the best texture.
Can be frozen for up to 2 months. Thaw in the fridge overnight and re-whip before using.

Pro Tips

Make sure the blueberry reduction is fully cooled before adding it to the frosting—warm reduction can melt your frosting.
For an extra smooth frosting, strain the blueberry reduction to remove skins and seeds.
If the frosting becomes too loose after adding the blueberry reduction, add more powdered sugar a little at a time until you reach your desired consistency.

Frequently Asked Questions

Q: Can I use frozen blueberries?
A: Yes! Just thaw them first and proceed with the same reduction process. You may need to cook off a bit more liquid.

Q: Is this frosting pipeable?
A: Absolutely! Just make sure it’s firm enough. Chill it briefly if it’s too soft for piping.

Q: Can I reduce the sugar for a less sweet version?
A: Yes, you can reduce the powdered sugar slightly. However, it may alter the consistency, so you might need to add more cream cheese to thicken it.

Q: Can I use this for layer cakes?
A: Yes, this frosting is rich and stable enough for frosting between cake layers or as an outer frosting layer—just chill slightly before assembling.