This blueberry frosting recipe takes only 5 minutes to make! It is made with freeze dried blueberries for a rich purple color and blueberry taste. No need to boil anything down! This frosting pairs perfectly with blueberry cupcakes, or any kind of lemon dessert.

A blueberry cupcake topped with blueberry buttercream frosting.

HOW PRETTY is this color amiright!

As a professional baker, one of my favorite things about food is the how absolutely beautiful desserts can be, even without any food coloring. This easy recipe for blueberry frosting is the perfect example!

Made with pulverized freeze dried blueberries and no artificial food dye, this blueberry buttercream frosting comes together quickly by mixing it with butter, powdered sugar, vanilla, blueberry syrup (optional!) and a little bit of milk or cream.

I made this blueberry icing recipe to top my blueberry cupcakes but since lemon and blueberry are a classically delicious combo you can top it on any lemon dessert like lemon cupcakes, or lemon poppyseed cake.

Pro tip- you can make this frosting as thick or thin as you want! Learn how to thicken frosting quickly.

Ingredients needed

Ingredients for blueberry frosting.

The stuff you don’t have in your pantry:

  • Freeze Dried Blueberries– These create the natural blueberry flavor and pretty color. You can easily find these at Target, Trader Joes, Whole foods, or other grocery stores.
  • Blueberry syrup (optional!)– If you want more blueberry flavor you can use a blueberry syrup. I have the small bottles of Amoretti but you can also get Smucker’s from any grocery store.

How to make blueberry frosting

Freeze dried blueberries in a glass bowl.
Freeze dried blueberries.
Pulverized freeze dried blueberries in a small bowl.
In a small blender or food processor, add the whole 2 oz bag of freeze dried blueberries and pulverize into a powder, it’s ok if there are small pieces left over.
Powdered sugar, freeze dried blueberries, and butter in a mixing bowl.
Combine the butter, sugar, and blueberries.
Blueberry frosting mixed in a bowl.
Cream on low- medium speed to combine well. Then stop, scrape the bowl, and add the vanilla extract, blueberry syrup if using, and the cream. Mix again on low leading up to high speed. Mix on high for 1 minute.

Decorate: Fill a piping bag with a star tip or large round tip and frost over cupcakes or slather all over a cake!

Recipe Tips

  • Make sure the blueberries don’t have any larger chunks when piping, otherwise it can block the tip.
  • If the frosting is too thick, add more cream by the tsp until it reaches your desired consistency.
  • If the frosting is too thin, add 1/4 cup powdered sugar and mix until it’s thick enough.

Yield

This blueberry icing recipe makes enough to pipe frosting on 12 cupcakes or fill and frost a 2 layer 8″ cake. If you are using a knife or spatula to frost cupcakes, then you can probably frost closer to 16 cupcakes.

Blueberry jam

Freeze dried blueberries are easy to find in grocery stores- see above in the ingredients list for where, but you can also make it with blueberry jam. Substitute the freeze dried blueberries for 1/3 cup+ of blueberry jam and follow the rest of the recipe.

Start with 1/3 cup and add more to your liking.

A cupcake on a plate frosted with blueberry frosting.
A blueberry cupcake topped with blueberry buttercream frosting.
5 stars (3 ratings)

Fluffy and Easy Blueberry Frosting

Prep: 5 minutes
Total: 5 minutes
Servings: 12 cupcakes
This blueberry frosting recipes takes only 5 minutes to make! It is made with freeze dried blueberries for a rich purple color and blueberry taste. No need to boil anything down! This frosting pairs perfectly with blueberry cupcakes, or any kind of lemon dessert.
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Ingredients

  • 2 oz (56.7 g) Freeze dried blueberries, One bag
  • 1 cup (227 g) unsalted butter , at room temperature (227g)
  • 3 cups (360 g) powdered sugar
  • 1/2 tsp (0.5 tsp) vanilla extract
  • 1/2 tsp (0.5 tsp) blueberry syrup, optional
  • 1 tbsp (1 tbsp) cream, sub milk

Equipment

Instructions
 

  • In a small blender or food processor pulverize the freeze dried blueberries into a powder. It's ok if there are small pieces.
  • Add the 1 cup butter, 3 cups sugar, and pulverized blueberries into the bowl of a hand or stand mixer fitted with the paddle attachment.
  • Mix on low speed for 30 seconds leading up to medium when the mixture comes together. Mix for 1 minute on medium.
  • Stop and scrape down the bowl. Add in the 1/2 tsp vanilla extract, 1/2 tsp blueberry syrup if using, and the 1 tbsp cream. Start on low again and mix until combined. Move the speed up to medium high and mix for 1 minute.
  • Frost over blueberry cupcakes!

Notes

If the frosting is too thick, add 1 tsp more cream or milk at a time. If its too thin add 1/4 cup more powdered sugar at a time. 

Storage and freezing

Storing- If you are making this a few days ahead, store the frosting completely covered in plastic wrap and place in the fridge. The frosting will get hard so take it out 30 minutes before you need it. Rewhip in the mixer if you need to.
Cupcakes or cakes do not need to be refrigerated if they are topped with this frosting, unless the cake has fresh fruit it in. You always need to refrigerate a cake that has fresh fruit on or in it.
Freezing- To freeze, wrap completely in plastic wrap and store in a ziptop bag. Freeze for up to 3 months. Take the frosting out 1 hour before you need it or thaw overnight in the fridge. Rewhip it in the mixer when its mostly thawed out.
Serving: 1portion, Calories: 274kcal, Carbohydrates: 34g, Protein: 0.3g, Fat: 16g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 42mg, Sodium: 4mg, Potassium: 42mg, Fiber: 1g, Sugar: 32g, Vitamin A: 491IU, Vitamin C: 0.01mg, Calcium: 8mg, Iron: 0.1mg
Course: Frosting
Author: Sam Adler
Cuisine: American
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