Fresh Blueberry Frosting

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 ½ 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 ½ 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.