Description
A luscious Blueberry Cream Cheese Frosting blending the fresh tang of blueberries with smooth cream cheese and a hint of lemon. Perfect for frosting cupcakes or layered cakes, this frosting offers a fruity twist on a classic favorite.
Ingredients
Scale
Blueberry Puree
- 1/2 cup fresh or frozen blueberries
- 1 tablespoon lemon juice
- 1 tablespoon granulated sugar
Frosting
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3–3 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare Blueberry Puree: In a small saucepan over medium heat, combine the blueberries, lemon juice, and granulated sugar. Cook, stirring occasionally, until the blueberries burst and the mixture thickens slightly, about 5–7 minutes. Remove from heat and strain through a fine mesh sieve to remove skins and seeds, pressing to extract as much puree as possible. Let the puree cool completely.
- Beat Cream Cheese and Butter: In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Combine Blueberry Puree and Vanilla: Add the cooled blueberry puree and vanilla extract to the cream cheese mixture; mix until well combined.
- Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, beating until the frosting is fluffy and reaches your desired consistency.
- Balance and Chill: Add a pinch of salt to balance the sweetness. If needed, chill slightly before using to firm up the texture.
Notes
- This frosting pairs beautifully with vanilla, lemon, or almond cakes and cupcakes.
- For a deeper blueberry flavor, reduce the puree further before adding.
- Keep refrigerated and bring to room temperature before spreading for best texture.
