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. You can even sandwich it between lemon shortbread cookies!

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

Buttercream versus frosting

We’re gonna use the terms buttercream, frosting, and icing interchangeably here. All buttercream and icing recipes are frosting recipes because they are frosted on a cake or cupcake. There are different types of icing and buttercream that are made differently (some you have to cook) so they have different names like American (vanilla frosting) Swiss, Italian, and Russian Buttercream. Icing can also be a glaze which is a thin liquid that is poured or drizzled and not frosted like a birthday cake.

For our sake, were using them all interchangeably to mean a topping for cakes and cupcakes.

Why you should make this recipe

  • It comes together in only 5 minutes!
  • It’s delicious on top of any blueberry or lemon dessert.
  • There are no food dyes or colorings to get this pretty color!

Ingredients needed

Ingredients for blueberry frosting.
  • Unsalted Butter– Unsalted butter creams with the sugar to make the base of this frosting. You need to use room temperature butter so make sure to leave it out or learn how to soften butter quickly.
  • Powdered Sugar– This creates the bulk of the frosting and sweetens it.
  • 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.
  • Vanilla Extract– Vanilla adds a balance to the frosting.
  • 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.
  • Cream– Cream loosens the frosting to make it easier to frost and pipe.

How to make blueberry frosting

Pulverize the blueberries: 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.

Cream butter and sugar: In a stand mixer fitted with the paddle attachment or in the bowl of a hand mixer combine the butter, powdered sugar, and blueberries and mix on low speed at first, working up to medium as the mixture combines for 1 minute.

Add wet ingredients: 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.


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.

How to make blueberry buttercream with 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.

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.

A cupcake on a plate frosted with blueberry frosting.

Recipe FAQ

Can I make this frosting with just dried blueberries? No. It wont work. You need freeze dried blueberries.

What makes this frosting so fluffy? Whipping the butter and sugar creates a fluffy cloud like texture!

Can I use fresh or frozen blueberries instead? No. I don’t recommend using plain fresh blueberries because they would add too much moisture and the icing would be super thin. You would have to boil the blueberries down first, thicken, and strain them which frankly is too much work for me!

A blueberry cupcake topped with blueberry buttercream frosting.
5 stars (3 ratings)

Fluffy and Easy Blueberry Frosting

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.


  • 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



  • 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!


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. 
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
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