Looking for a cake frosting that is fruity, vibrant and bold? This blueberry frosting recipe is made with a classic buttercream base and fresh blueberries. A squeeze of lemon keeps the flavor as bright as the color.
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Skill Level: Intermediate
Flavor Remix: Swap the lemon for orange.
Allergy Watch: Gluten Free, Dairy Free Option, No Eggs, Nut-Free
Blueberry frosting tends to show up most often in late spring and summer when berries are at their peak, but frozen blueberries make this a year-round icing option.
You can use it on cookies or cakes. It was originally made for my gluten-free blueberry cake but I love pairing it with my classic gluten-free vanilla cake. For Valentine's Day, I used it on my GF chocolate cupcakes. It was outstanding.
My version is worth making because it relies on a cooked fruit base instead of extracts or jams, which means the flavor stays clean and the color stays true without food coloring.
What really sets this frosting apart is how the compote is handled. Cooking the berries just until they burst and turn syrupy gives you maximum color and flavor without muting either. Letting that mixture cool completely before whipping it into butter is what keeps the frosting fluffy instead of greasy or grainy.
Ingredient Notes
- Blueberries: Use fresh or frozen berries.
- Powdered Sugar: Sifting helps keep the texture smooth.
- Butter: The butter must be room temperature.
- Lemon: Lemon sharpens the blueberry flavor and keeps the frosting from tasting flat. Zest adds aroma without thinning the frosting.
How to Make Blueberry Frosting
A step-by-step visual guide for making blueberry frosting. You can skip to the recipe for the full written instructions.
Cook the Berries
You are looking for burst berries and a thick, spoonable syrup, not a dry jam. Stir occasionally so nothing sticks, and pull it off the heat as soon as the mixture looks glossy and cohesive.
Whip
Cooling the compote fully is non-negotiable. Warm fruit will melt the butter and ruin the texture before you even start mixing.
Add the Sugar
Add the powdered sugar, vanilla, and salt gradually, starting on low speed to avoid a sugar cloud. After everything is incorporated, whip on high to aerate.
Recipe Tips
- Sift the powdered sugar for the smoothest frosting.
- Set the butter out to soften well in advance of when you are going to use it. I often let it sit out overnight if my house isn't too warm.
- Let the blueberry mixture cool to room temperature, not just warm to the touch.
- If the frosting feels loose, chill it briefly and re whip.
- If it feels stiff, let it sit at room temperature for a few minutes before using.
- Switching to the paddle attachment at the end smooths out the frosting and knocks out excess air, which makes it easier to spread and pipe.
Make Ahead and Storing
Make Ahead: The blueberry compote can be made up to one week in advance and stored airtight in the refrigerator.
Storing: Finished frosting keeps refrigerated for up to two weeks. Bring to room temperature and re whip before using.
Freezing: Frosting can be frozen for up to two months. Thaw overnight in the refrigerator, then whip again to restore texture.
📖 Recipe
Fresh Blueberry Buttercream Frosting
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Ingredients
- 1 ½ cups fresh blueberries
- 1 large lemon zest and juice
- 1 ½ cups butter room temperature
- 6 cups powdered sugar
- 2 teaspoons vanilla extract
- ½ teaspoon kosher salt
Instructions
- Place blueberries and lemon juice and zest in a small saucepan over medium heat. Stirring occasionally, let the blueberry mixture cook until the blueberries are softened and a syrup has formed, about 12-15 minutes. Remove from heat and let sit until cool.1 ½ cups fresh blueberries, 1 large lemon
- Once the blueberry mixture has cooled, add to a mixer fitted with the whisk attachment. Add the butter to the mixer, and whisk on high until the blueberry mixture is well combined with the butter.1 ½ cups butter
- Add the powdered sugar, vanilla extract, and salt to the mixer, and whisk on low until the powdered sugar is well incorporated. Scrape down the bowl, and then turn the mixer on high, whisking until the mixture is light and fluffy, about 10 minutes. Switch the whisk to the paddle attachment, and whip on high for an additional 5 minutes.6 cups powdered sugar, 2 teaspoons vanilla extract, ½ teaspoon kosher salt
Equipment
- electric mixer or stand mixer
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