This fresh blueberry buttercream frosting uses real blueberries to create a bright and sweet blueberry flavored frosting. Not only do you need just 4 ingredients, but it would go perfect on your favorite cake and cupcake recipes!
This blueberry frosting has a natural color thanks to using fresh blueberries. There are absolutely no artificial colors or flavors, just sweet blueberries.
The frosting is smooth, creamy, and is ideal to make during blueberry season when you can get those fresh blueberries from your local grocery stores or farmers market.
As a fellow home baker, I love to top my moist lemon poppy seed cupcakes and basic vanilla cupcake recipe with this blueberry buttercream recipe.
Jump to:
Why You'll Love This Creamy Frosting
- It's made with juicy blueberries.
- All you need are 4 simple ingredients.
- It has the best fresh blueberry flavor.
- The bright purple color is from using the fresh berries; no food dye.
- It would go perfect on any white cake or on top of these blueberry cupcakes!
I really love using fresh fruit in my frostings, like with this fresh strawberry buttercream.
Now you can add this buttercream that's bursting with a ton of blueberry flavor to your list of must-make frostings!
Ingredients Needed
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Blueberries: I used fresh, but you could also use frozen or even wild blueberries.
- Butter: Unsalted butter that's at room temperature is needed in order to make a soft and creamy buttercream.
Instructions
Here are the step by step instructions on how to make this blueberry frosting with fresh blueberries.
Step 1: Cook down the blueberries. In a small or medium saucepan, cook the berries over medium heat until reduced and the blueberries have released their juices.
Step 2: Cool. Over a small bowl, press the berries through a fine-mesh strainer. Then, discard the skins.
You should have about 4 tablespoons of blueberry sauce. Cool completely in the refrigerator.
Step 3: Cream the butter. In the large bowl of a stand mixer using the paddle attachment (you could also use a hand mixer), beat the butter together on medium-high speed until smooth and creamy.
Step 4: Add the other ingredients. Add the powdered sugar, vanilla extract, and 4 tablespoons of the blueberry puree and mix on low speed just until it all starts to clump together.
Step 5: Increase speed. Then, increase the speed to high and beat for another 1-2 minutes until smooth and creamy.
Storage Tips
If you plan on using this frosting within 24 hours, you can keep it stored in an airtight container at room temperature.
Otherwise, you can keep it in the refrigerator for up to 1 week. Just pull it out at least 30 minutes before you want to use it so it's not cold.
You could also rewhip it in an electric mixer for 30 seconds to make it light and fluffy again.
Ways To Use Blueberry Frosting
This recipe makes enough to frost 12 cupcakes (or one dozen).
I used this same frosting to top my fluffy blueberry cupcakes, but you could also use it on a lemon cake, a vanilla bundt cake, or on top of these perfect vanilla cupcakes.
If you want to layer a cake with it, I recommend 1.5x the recipe for any 2 or 3 layered cake. If making a sheet cake, there's no need to make extra!
If you want to make a one layer cake, then I'd recommend cutting the recipe in half.
Expert Baking Tips
- Room Temperature: The butter needs to be at room temperature in order to create the right consistency of buttercream frosting. If you start with cold butter, you'll have a difficult time getting the frosting to come together.
- Blueberries: If you're pressed for time you could use a food processor to puree the blueberries instead of cooking them down. The blueberry flavor might not be as intense compared to cooking them down on the stove.
- Baked Desserts: Make sure any dessert you use this frosting on is completely cooled before frosting. If not, the frosting will melt right off.
Recipe FAQs
Absolutely. Just use 4 tablespoons of store-bought or homemade blueberry jam.
After 24 hours, yes, because of the fresh fruit.
If your buttercream appears wet and is not holding together well, add a ½ cup of powdered sugar and rewhip it on high speed with a paddle attachment. This can happen if you added too much blueberry juice or your butter was too warm.
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
More Frosting Recipes
📖 Recipe
Fresh Blueberry Buttercream Frosting
Equipment
- Saucepan
- Electric Stand Mixer
- Rubber Spatula
- Piping Bag
Ingredients:
- 1 ½ cups fresh blueberries
- 1 cup unsalted butter, room temperature
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions:
- In a small or medium saucepan over medium heat, cook the blueberries until softened and they have released their juices. Over a small bowl, press the cooked berries through a fine-mesh strainer. Then discard the seeds. You should have about 4 tablespoons of blueberry sauce. Cool completely in the refrigerator.
- In the bowl of an electric stand mixer using the paddle attachment, beat the butter on high speed until creamy (about 1-2 minutes). Add the powdered sugar, vanilla extract, and 4 tablespoons of the blueberry sauce and mix on low speed until combined (about 30 seconds).
- Then increase the speed to high and beat for another 1-2 minutes until light and creamy.
- Use it to frost your favorite cakes and cupcakes!
Notes:
- Room Temperature: The butter needs to be at room temperature in order to create the right consistency of buttercream frosting. If you start with cold butter, you'll have a difficult time getting the frosting to come together.
- Blueberries: If you're pressed for time you could use a food processor to puree the blueberries instead of cooking them down. The blueberry flavor might not be as intense compared to cooking them down on the stove.
- Baked Desserts: Make sure any dessert you use this frosting on is completely cooled before frosting. If not, the frosting will melt right off.
I love the freshness of this blueberry buttercream and that there is no food-dye. Kid friendly and adult approved all the way!