Name: Blueberry Cream Cheese Frosting
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup fresh blueberries; 2 tablespoons granulated sugar; 8 oz cream cheese, softened; ½ cup unsalted butter, softened; 3–4 cups powdered sugar (adjust for consistency); 1 teaspoon vanilla extract; Pinch of salt

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Blueberry cream cheese frosting is a fruity, velvety twist on the traditional frosting I already love. By blending a fresh blueberry reduction into a classic cream cheese base, I get a beautifully tinted, lightly tangy, and flavor-packed topping that’s perfect for cakes, cupcakes, cookies, or even breakfast pastries. It’s my go-to when I want something fresh and a little unexpected on my baked goods.

Why You’ll Love This Recipe

I love this frosting because it’s simple but has a serious flavor impact. The blueberry reduction not only adds a stunning natural color but also balances the sweetness with a gentle tartness. Cream cheese brings that familiar tangy richness, while the butter makes it smooth and pipeable. Whether I’m frosting a lemon cupcake or topping a vanilla cake, this blueberry version adds something special that makes people ask for the recipe every time.

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
8 oz cream cheese, softened
½ cup unsalted butter, softened
3–4 cups powdered sugar (adjust to desired consistency)
1 teaspoon vanilla extract
Pinch of salt

Directions

I begin by making the blueberry reduction: in a small saucepan, I combine the blueberries and sugar over medium heat.
I cook the mixture for about 8–10 minutes, stirring occasionally, until the berries burst and the mixture thickens slightly.
I strain the mixture through a fine mesh sieve to remove the skins, then let the reduction cool completely.
In a large bowl, I beat the cream cheese and butter together until smooth and creamy.
I add in the cooled blueberry reduction and vanilla extract, mixing until fully incorporated.
Gradually, I beat in the powdered sugar, one cup at a time, until the frosting reaches my desired consistency.
I finish with a pinch of salt to balance the sweetness, then give it one final mix before using.

Servings and Timing

This recipe makes enough frosting for 12–16 cupcakes or one 9-inch layer cake. It takes about 15 minutes to prep and another 10–15 minutes to cook and cool the blueberry reduction, so I usually have it ready in around 30 minutes total.

Variations

I sometimes use frozen blueberries when fresh aren’t in season—just make sure to cook off the extra liquid.
For a smoother texture, I blend the blueberry mixture in a food processor before straining.
When I want a slightly tarter frosting, I add a teaspoon of lemon zest or lemon juice.
If I prefer a lighter consistency, I fold in whipped cream at the end for a mousse-like finish.
To make it vegan, I swap in dairy-free cream cheese and plant-based butter.

Storage/Reheating

I store this frosting in an airtight container in the fridge for up to 5 days. Before using, I let it sit at room temperature for about 20–30 minutes and give it a quick whip to bring back its fluffiness. It can also be frozen for up to 2 months—just thaw it in the fridge overnight and re-whip before using.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, I can. I just make sure to simmer the mixture a little longer to reduce any excess liquid from the frozen berries.

Will this frosting hold up for piping?

It does! As long as I chill it slightly before piping, it holds its shape beautifully, especially for rosettes or swirls.

Can I add food coloring for a more vibrant purple?

Yes, I can add a drop or two of gel food coloring if I want a brighter hue, though the blueberry reduction usually gives a gorgeous natural color.

Can I use this frosting on cookies or as a filling?

Definitely. I love using it as a sandwich cookie filling or even as a fruity twist in layer cakes.

What if my frosting is too runny?

If it’s too soft, I chill it in the fridge for 15–20 minutes and add a bit more powdered sugar until it firms up enough to spread or pipe.

Conclusion

Blueberry cream cheese frosting is one of those recipes I reach for when I want to add something vibrant and flavorful to my desserts. It’s creamy, fruity, and perfectly balanced—not too sweet and not too tangy. Whether I’m using it to frost cupcakes for a party or just adding a fun finish to a midweek baking project, it always delivers something special.