Blueberry Cream Cheese Frosting

I made a silky cream cheese frosting swirled with a lightly cooked blueberry reduction for an irresistible balance of tangy and fruity sweetness.

Why You’ll Love This Recipe

I love how the fresh blueberries cook down into a vibrant and flavorful reduction—it brings out real blueberry taste without artificial colors or jam. The cream cheese and butter combo gives this frosting a luxuriously smooth and creamy texture that still holds its shape. It feels special enough for gatherings but simple enough to whip up anytime.

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 (two 8‑oz packages)

• 5 cups powdered sugar

• 1 teaspoon vanilla extract

directions

Blueberry Reduction

1. I combine blueberries and granulated sugar in a medium saucepan over medium heat.

2. I mash the berries gently and simmer for 8–10 minutes until the mixture thickens into a jam‑like paste.

3. I remove it from the heat and let it cool to room temperature—sometimes I transfer it to a bowl and chill it faster in the fridge.

Frosting

1. I beat the room‑temperature cream cheese and softened butter in a large bowl until light and fluffy.

2. I mix in the vanilla extract until just combined.

3. Then I slowly add the powdered sugar, about ½ cup at a time, mixing on low speed until thick and smooth.

4. Finally, I fold in the cooled blueberry reduction until it’s evenly swirled in.

5. If it’s too thin, I add more powdered sugar. If too thick, I loosen it with a splash of milk or cream.

Servings and timing

• Servings: Makes enough to frost 12 cupcakes or a single-layer 8-inch cake

• Prep time: 10 minutes

• Cook time: 10 minutes

• Total time: 50 minutes (includes cooling)

Variations

• I sometimes use frozen blueberries when I don’t have fresh on hand—they work just as well.

• A splash of lemon juice or almond extract gives it an extra dimension of flavor.

• When I want it a bit more vibrant, I add lemon zest to the reduction.

• If I only have unsalted butter, I toss in a pinch of salt to round out the taste.

storage/reheating

• Fridge: I store leftover frosting in an airtight container for up to 1 week. Before using again, I let it sit at room temperature and re-whip it.

• Freezer: I freeze it for up to 1 month. I thaw it overnight in the fridge, then give it a good stir or whip before using.

• I always keep any frosted baked goods in the fridge and bring them to room temperature before serving for best flavor and texture.

FAQs

Can I make this frosting ahead of time?

Yes, I often make it a day or two in advance. It keeps well in the fridge and whips back into shape easily.

Can I use frozen blueberries instead of fresh?

Definitely. I just use them straight from the freezer and let them simmer a bit longer for the reduction.

How do I make the frosting more colorful?

The blueberries already give a natural purple-blue color, but if I want it bolder, I add a drop or two of food coloring.

Why did my frosting turn runny?

It could be from using warm blueberries or not letting the cream cheese soften properly. I always make sure both are fully cooled and at room temperature.

Can I control the sweetness?

Yes. I adjust the amount of powdered sugar to taste. Less sugar gives a softer frosting, more makes it stiffer and sweeter.

Conclusion

This blueberry cream cheese frosting is a beautiful twist on a classic. The fruity reduction gives it a vibrant color and fresh flavor that pairs perfectly with the creamy, tangy base. Whether I’m topping cupcakes or filling a cake, this frosting never fails to impress.

Blueberry Cream Cheese Frosting

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• Author: Lidia
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 50 minutes
• Yield: 6 servings
• Category: Frosting
• Method: No-Bake
• Cuisine: American
• Diet: Vegetarian

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Description

Silky cream cheese frosting swirled with a fresh blueberry reduction, offering a tangy and fruity sweetness perfect for cakes or cupcakes.

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Ingredients

• 1 cup fresh blueberries
• 2 tablespoons granulated sugar
• 1 cup salted butter, softened
• 16 ounces cream cheese, softened (two 8‑oz packages)
• 5 cups powdered sugar
• 1 teaspoon vanilla extract

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Instructions

1. Combine blueberries and granulated sugar in a medium saucepan over medium heat.
2. Mash the berries gently and simmer for 8–10 minutes until the mixture thickens into a jam-like paste.
3. Remove from heat and let cool to room temperature (transfer to a bowl and chill to speed up cooling).
4. In a large bowl, beat softened cream cheese and butter together until light and fluffy.
5. Add vanilla extract and mix until just combined.
6. Gradually add powdered sugar, about ½ cup at a time, mixing on low speed until thick and smooth.
7. Fold in the cooled blueberry reduction until evenly incorporated.
8. If the frosting is too thin, add more powdered sugar. If too thick, add a splash of milk or cream.

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Notes

• Frozen blueberries can be used directly from the freezer.
• Add lemon or almond extract for added brightness.
• Fold in lemon zest or candied peel for extra flavor and texture.
• If using unsalted butter, add a pinch of salt.
• Store in fridge for up to a week or freeze for up to a month.

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Nutrition

• Serving Size: 1/6 of recipe
• Calories: 420
• Sugar: 45g
• Sodium: 180mg
• Fat: 25g
• Saturated Fat: 15g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 70mg