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    Home » Recipes » Cakes and Cupcakes

    Blueberry Buttercream

    July 30, 2023 by Amee Leave a Comment

    Jump to Recipe Print Recipe

    How beautiful is this Blueberry Buttercream?? The wonderful color and flavor of this buttercream will have you inventing new bakes to use it on!

    White cup of Blueberry Buttercream with fresh blueberries scattered on top and around it.

    This post may contain affiliate links, and as an Amazon Associate I earn from qualifying purchases. I’ll never link to anything I don’t use and love! Click here for full disclosure and privacy policy.

    This Blueberry Buttercream is perfect for cakes, cupcakes, cookies, and more! The bright blueberry flavor and color (without a drop of food dye) are irresistible!

    If you enjoy this recipe, check out the posts for my Blueberry Shortcake, Blueberry Chocolate Cake, and Blueberry Angel Food Cake!

    Jump to:
    • Ingredients
    • Instructions
    • Variations
    • Equipment
    • Storage
    • FAQ
    • Other Recipes You May Like
    • Blueberry Buttercream
    • 💬 Comments

    Ingredients

    This recipe has a short list of ingredients, but it's big on flavor! Measurements for each ingredient are listed in the recipe card, below.

    Blueberry buttercream ingredients on a white background.
    • Blueberries - For flavor and gorgeous color.
    • Sugar - To help pull the juices from the berries. The sugar also adds sweetness, of course.
    • Lemon Juice - For flavor, and to balance the sweetness and bitterness from the blueberries. If you'd like more lemon flavor, you can also add the zest.
    • Unsalted Butter - For smooth richness. Unsalted butter so that your buttercream doesn't taste salty. You want your butter to be at room temperature before you start.
    • Powdered Sugar - For sweetness, and because it dissolves completely, giving your frosting a smooth, creamy texture. I sift my powdered sugar so that the buttercream doesn't have any lumps.
    Collage of Fall Desserts.

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    Instructions

    Here I'll show you how to make this gorgeous buttercream, step by step! More detailed instructions are included in the recipe card, below.

    Making blueberry buttercream, step 1.

    Combine blueberries, sugar, & lemon juice. Cook until berries break down, strain, then reduce juice by half. Cool.

    Making blueberry buttercream, step 2.

    Cream the butter and powdered sugar until smooth and creamy.

    Making blueberry buttercream, step 3.

    Add powdered sugar and mix to combine.

    Making blueberry buttercream, step 4.

    Once blueberry reduction is completely cooled, gradually add to buttercream and mix to combine.

    Heart shaped cookies frosted with Blueberry Buttercream with fresh blueberries and chamomile flowers nearby.

    Variations

    Want to use another berry to flavor this recipe? No problem! Just add ½ cup of any berry reduction to the buttercream.

    Equipment

    Here are a few things that I used to make whipping up this cake easier:

    • Fine Mesh Strainer - This tool makes it easy to separate the blueberry juice from the skins/seeds!
    • Offset Spatula - Not a necessity, but very handy to spread the blueberry frosting while keeping your fingers out of the way!
    Closeup of sliced Blueberry Chocolate Cake.

    Storage

    If not using the buttercream immediately, place it in an airtight container and it will keep in the refrigerator for up to a week. You'll have to take the buttercream out of the fridge to warm up for it to be a spreadable/pipeable consistency.

    For longer storage, the buttercream will keep for up to three months in an airtight container in the freezer. Just thaw overnight in the refrigerator, then allow to warm at room temperature until it's a consistency you can work with. If necessary, the buttercream can be re-whipped to a smooth, fluffy consistency.

    FAQ

    Can I use other berries in this recipe?

    Absolutely! Adding ½ cup of any berry reduction to the frosting will be delicious!

    Have any recipes that use this buttercream?

    Yes! Check out the recipe for my Blueberry Chocolate Cake! The heart-shaped cookies pictured above are my Honey Cookies.

    Other Recipes You May Like

    • Slice of Blueberry Chocolate Cake on a black plate with fresh blueberries and a chamomile flower on top.
      Blueberry Chocolate Cake
    • Top view of jar of Blueberry Sugar.
      Blueberry Sugar
    • Blueberry Shortcake with Lavender Biscuit with a silver fork alongside.
      Blueberry Shortcake
    • Slice of Blueberry Angel Food Cake with whipped cream and blueberries on a plate with a fork alongside.
      Blueberry Angel Food Cake
    Blueberry Buttercream in a white cup with fresh blueberries on top.

    Blueberry Buttercream

    Amee
    This Blueberry Buttercream is perfect for cakes, cupcakes, cookies, and more! The bright blueberry flavor and color (without a drop of food dye) are irresistible!
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 7 mins
    Course Dessert
    Cuisine Buttercream
    Servings 32 Tablespoons (2 cups)
    Calories 115 kcal
    Prevent your screen from going dark while you bake!

    Ingredients
      

    • 1 ½ cups blueberries, fresh or frozen (about 9 oz.)
    • 1 tablespoon sugar
    • 1 tablespoon lemon juice
    • 1 cup unsalted butter, at room temperature
    • 4 cups powdered sugar, sifted

    Instructions
     

    • Combine blueberries, sugar, and lemon juice in a saucepan. Cook over medium-low heat, stirring occasionally, until the blueberries break down and give off their juice, about 5 minutes.
    • Strain the blueberries through a fine mesh strainer, discarding the skins/seeds. Pour the blueberry juice back into the saucepan and simmer over medium-low heat until reduced by half, about 5-10 minutes. (I started off with 1 cup of blueberry juice, and reduced it to ½ cup). Make sure to stir it often as it cooks so that it doesn't stick to the pan or scorch as it thickens. Allow the blueberry reduction to cool to room temperature.
    • Cream butter and powdered sugar in the bowl of a stand mixer until smooth. Gradually add the blueberry reduction (should be about ½ cup) and mix to incorporate.
    • If not using the buttercream immediately, place it in an airtight container and it will keep in the refrigerator for up to a week. You'll have to take the buttercream out of the fridge to warm up for it to be a spreadable/pipeable consistency.
      Enjoy!

    Nutrition Estimate

    Serving: 1 TablespoonCalories: 115kcalCarbohydrates: 16gProtein: 0.1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 15mgSodium: 1mgPotassium: 8mgFiber: 0.2gSugar: 16gVitamin A: 181IUVitamin C: 1mgCalcium: 2mgIron: 0.03mg

    Nutrition information is provided as a courtesy and is only an estimate.

    Tried this recipe?I'd love to hear all about it! Leave a review below, then snap a pic and tag me on Instagram!

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