How beautiful is this Blueberry Buttercream?? The wonderful color and flavor of this buttercream will have you inventing new bakes to use it on!
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!
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.
- 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.
Never miss a recipe! Sign up as a Live to Sweet VIP and receive a weekly newsletter with recipes and tips--no spam ever! Sign up here
Here I'll show you how to make this gorgeous buttercream, step by step! More detailed instructions are included in the recipe card, below.
Combine blueberries, sugar, & lemon juice. Cook until berries break down, strain, then reduce juice by half. Cool.
Cream the butter and powdered sugar until smooth and creamy.
Add powdered sugar and mix to combine.
Once blueberry reduction is completely cooled, gradually add to buttercream and mix to combine.
Want to use another berry to flavor this recipe? No problem! Just add ½ cup of any berry reduction to the buttercream.
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!
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.
Absolutely! Adding ½ cup of any berry reduction to the frosting will be delicious!
Other Recipes You May Like
- 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 information is provided as a courtesy and is only an estimate.