Name: Blueberry Cream Cheese Frosting
Prep time: 15 min
Cook time: 10 min
Total time: PT-488424H31M41S
Cuisine: American
Ingredients: 1 cup fresh blueberries; 2 tablespoons granulated sugar; 1 cup salted butter, softened; 16 ounces cream cheese, softened

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This Blueberry Cream Cheese Frosting is a luscious, fruity twist on the classic frosting recipe. I use fresh blueberries to make a simple reduction, which adds natural sweetness and a vibrant purple hue. Combined with softened cream cheese and butter, this frosting becomes irresistibly smooth, tangy, and lightly sweet—perfect for topping cupcakes, cakes, or even spreading on sweet breads.

Blueberry Cream Cheese Frosting

Why You’ll Love This Recipe

I love how easy and delicious this frosting is. The fresh blueberries bring a bold pop of flavor and color, while the cream cheese adds the perfect tang. It’s versatile, not overly sweet, and spreads beautifully. I find it especially amazing on lemon or vanilla cupcakes. Plus, it’s a great way to impress guests with something unique.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup fresh blueberries
2 tablespoons granulated sugar
1 cup salted butter, softened
16 ounces cream cheese, softened

Directions

In a small saucepan, I combine the blueberries and granulated sugar. I cook them over medium heat, stirring occasionally, until the blueberries burst and the mixture thickens into a reduction—about 10 minutes. Then I let it cool completely.
In a large mixing bowl, I beat the softened butter and cream cheese until smooth and creamy.
Once the blueberry reduction is cool, I gradually mix it into the cream cheese mixture until fully incorporated and the frosting is beautifully purple.
I refrigerate the frosting for about 20–30 minutes before using it to make it easier to spread or pipe.

Servings and timing

This recipe yields enough frosting for 18–24 cupcakes or one 9-inch layer cake.

Prep time: 15 minutes
Cook time: 10 minutes
Cooling time: 20–30 minutes
Total time: 45–55 minutes

Variations

I sometimes swap blueberries for raspberries or blackberries for a different berry twist.
For a sweeter version, I add an extra tablespoon of sugar to the blueberry reduction.
A splash of vanilla extract or lemon zest adds an extra layer of flavor.
For a stiffer frosting (great for piping), I beat in 1–2 cups of powdered sugar.

Storage/Reheating

I store the frosting in an airtight container in the fridge for up to 5 days. Before using it again, I let it sit at room temperature for about 15–20 minutes and give it a quick whip to bring back its creamy texture. I don’t recommend freezing it, as the cream cheese may become grainy when thawed.

FAQs

How do I make the blueberry flavor stronger?

I simmer the blueberries longer to concentrate their flavor and reduce moisture. You can also use a splash of blueberry extract if you want it more intense.

Can I use frozen blueberries?

Yes, I’ve used frozen blueberries when fresh ones aren’t available. I just make sure to cook them a bit longer to reduce the extra moisture.

Will this frosting hold its shape for piping?

Yes, especially if I chill it briefly before piping. If I want it firmer, I add a bit of powdered sugar to stabilize it.

Can I make this frosting ahead of time?

Absolutely. I make it up to 2 days in advance and store it in the fridge. A quick stir brings it back to a spreadable consistency.

What desserts go best with this frosting?

I love it on vanilla cupcakes, lemon cake, and even chocolate cake. It also pairs beautifully with scones or sweet breads.

Conclusion

This Blueberry Cream Cheese Frosting is a game-changer for any dessert lover. I enjoy its rich, creamy texture and fresh fruit flavor, and it’s always a hit whenever I serve it. It’s simple to make, beautiful to look at, and even better to eat—perfect for bringing something special to your next bake.