A rich and tangy blueberry cream cheese frosting with real fruit flavor and a smooth, fluffy texture. Perfect for cakes, cupcakes, and pastries.

1 cup fresh blueberries

2 tablespoons granulated sugar

1 cup salted butter, softened

16 ounces cream cheese, softened

5 cups powdered sugar

1 teaspoon vanilla extract

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Add blueberries and granulated sugar to a saucepan over medium heat. Mash the berries as they cook to release juices.
Cook for 8 to 10 minutes, stirring occasionally, until the mixture thickens into a jam-like consistency.
Remove from heat and let the blueberry reduction cool completely.
In a large bowl, beat softened butter and cream cheese until light and fluffy.
Add vanilla extract and mix until combined.
Gradually add powdered sugar while mixing until the frosting becomes thick and smooth.
Once the blueberry mixture is fully cooled, beat it into the frosting until evenly combined.
Use immediately or chill slightly for firmer consistency.

Add lemon zest for a brighter flavor.

Use a thicker reduction for more intense berry taste.

Chill frosting before piping for better structure.

Store in an airtight container in the refrigerator for up to 4 days.

Let frosting soften and re-whip before reuse.

Frozen blueberries can be used with slightly longer cooking time.