Blueberry Cream Cheese Frosting
Time
Prep: 10 minutes
Cook (blueberry reduction): 10–12 minutes
Total: ~25 minutes
Yield: Frosting for 12–18 cupcakes or one 8–9 inch cake
Ingredients
Blueberry Reduction
1 cup fresh blueberries (or frozen, thawed)
2 tablespoons granulated sugar
1 tablespoon lemon juice (fresh is best)
1 teaspoon lemon zest (optional, but recommended)
Cream Cheese Frosting
8 oz (225 g) cream cheese, softened
½ cup (1 stick / 113 g) unsalted butter, softened
3–4 cups powdered sugar, sifted (adjust to taste)
1 teaspoon vanilla extract
Pinch of salt
Instructions
1️⃣ Make the Blueberry Reduction
Add blueberries, sugar, lemon juice, and lemon zest to a small saucepan
Cook over medium heat, stirring often
Blueberries will burst and release juices (about 5 minutes)
Reduce heat to low and simmer until thick and syrupy (another 5–7 minutes)
Remove from heat and cool completely
Optional: strain for a smooth frosting, or leave as-is for texture
You should end up with ¼–⅓ cup thick blueberry puree
2️⃣ Prepare the Frosting Base
In a large bowl, beat cream cheese and butter together until smooth and fluffy (2–3 minutes)
Add vanilla extract and salt, mix well
3️⃣ Sweeten & Flavor
Gradually beat in powdered sugar, 1 cup at a time
Once smooth and thick, add 2–4 tablespoons of cooled blueberry reduction
Beat until creamy and evenly colored
Add more blueberry reduction for stronger flavor, but add slowly to keep frosting thick.
Frosting Texture Tips
Too soft? Add more powdered sugar (¼ cup at a time)
Too thick? Add 1–2 teaspoons milk or cream
Darker color? Add an extra tablespoon of reduction
Ways to Use This Frosting
Vanilla or lemon cupcakes
Blueberry or strawberry cake
Carrot cake
Cinnamon rolls
Sugar cookies
Layer cakes & sheet cakes
Storage
Refrigerate in an airtight container for up to 4 days
Bring to room temperature and re-whip before using
Not ideal for freezing (texture may change)
