Bright blueberry buttercream is both colorful and flavorful. It is perfect for topping cakes, cupcakes, cookies and more!
Frosting is what makes the dessert. This blueberry buttercream is easy to whip up and is perfect for piping or spreading over your favorite treats.
Making fun new frosting flavors is one of my favorite pastimes. Having the perfect fluffy frosting is one of the easiest ways to take whatever you baked to the next level.
I had been in the mood to make summery lemon whoopie pies and needed the perfect filling. I was tempted to make some strawberry buttercream because strawberry lemonade is one of my favorite summer flavor combinations.
Plus that recipe tastes like a melted strawberry milkshake and it is so pretty and pink. But it is so much more interesting to make something new, and blueberries and lemon are another wonderful summer taste combo.
Getting big blueberry flavor
The easiest way to add big fruit flavor to an American buttercream base is to add freeze dried fruit. That way you don’t have to worry about the liquid that comes along with a puree.
If you add fresh fruit, even if it is cooked down, you will need more powdered sugar to balance it out. If you add powdered freeze dried fruit, you can make a stiff frosting without going crazy on sugar.
Using lemon juice to thin out the frosting rather than milk or cream helps accentuate the berry flavor as well. That tart balance with the sugar makes the final product really sing.
Tips for making your frosting
Use a food processor or blender to make the freeze dried berries into a powder. If you plan on piping it, you will want to get them processed to a pretty fine consistency.
If you are having trouble getting the chunks out, feel free to add the lemon juice to help the blender make a paste then add that.
Use the paddle rather than the balloon whisk on your mixer. That will allow you to still get fluffy frosting without having huge air bubbles.
This frosting can be stored at room temperature for several hours before you use it. It can be refrigerated for a week or two, just bring it to room temperature before you try to use it.
Buttercream also freezes well. Just put it in an airtight container and freeze it for up to 3 or 4 months.
More great frosting recipes to try
White chocolate buttercream is one of my all time favorites and I LOVE frosting, so I don’t say that lightly. It is so creamy, fluffy and fun and the white chocolate flavor really carries through!
Lemon sweetened condensed milk buttercream is the perfect combination of rich, fluffy and bright. It has a lovely lemon flavor without being too much and the sweetened condensed milk adds that little something special you can’t quite put your finger on!
Peach buttercream is a fabulous topping for cakes, cupcakes and cookies. Whip up a batch today and pipe to your heart’s content!
Or bring the flavor of Florida to your desserts with orange buttercream frosting.
To learn more about the different types of frosting, check out Frosting 101. It will help you learn the differences between cooked frostings, different types of buttercream and more.
- 3/4 cup butter, softened
- 4 cups powdered sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 2 Tablespoons lemon juice
- 1 cup freeze dried blueberries
- Beat the softened butter until smooth. Slowly mix in powdered sugar, salt, vanilla and lemon juice until combined.
- Turn blueberries into powder using either a food processor or blender. Add blueberry powder to frosting mixture.
- Adjust consistency with a little lemon juice or powdered sugar if needed.
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Amount Per Serving: Calories: 169Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 20mgSodium: 91mgCarbohydrates: 26gFiber: 0gSugar: 25gProtein: 0g
All nutritional information is estimated and will depend on the exact ingredients you use.