Description

Ever wondered how to take your cakes and cupcakes to the next level with a frosting that’s both creamy and bursting with fruit flavor? Say hello to Fresh Blueberry Cream Cheese Frosting! This vibrant, tangy topping combines the rich smoothness of cream cheese with the sweet-tart pop of fresh blueberries, making it a game-changer for any dessert.

Ingredients

This frosting comes together with a handful of ingredients that create a perfect balance of flavors. Here’s what you need and why each is important:

Fresh Blueberries (2 cups, 300g): The star of the show, providing natural sweetness and a vibrant purple hue.
Granulated Sugar (3 tbsp, 45g): Sweetens the blueberry sauce and helps it thicken.
Cornstarch (1 tbsp): Thickens the blueberry sauce to a jam-like consistency, ensuring it blends well into the frosting.
Finely Grated Zest from 1 Medium Lemon: Adds a bright, citrusy note that complements the blueberries.
Cream Cheese (16 oz, 454g, softened): Creates a rich, tangy base for the frosting.
Unsalted Butter (½ cup, 1 stick, 113g, room temperature): Adds smoothness and structure to the frosting.
Powdered Sugar (2 ¼ cups, 270g): Sweetens and thickens the frosting for a spreadable texture.
Vanilla Extract (2 tsp): Enhances the overall flavor with a warm, sweet note.
Pinch of Kosher or Sea Salt: Balances sweetness and brings out the flavors.

Substitutions and Variations

Blueberries: Frozen blueberries work if fresh aren’t available; thaw and drain excess liquid before cooking.
Sugar: Swap for honey or maple syrup, but reduce to 2 tbsp as they’re sweeter.
Cornstarch: Arrowroot powder or tapioca starch can substitute in equal amounts.
Cream Cheese: Use reduced-fat cream cheese for a lighter option, though it may be less creamy.
Butter: Replace with margarine or vegan butter for a dairy-free version (pair with dairy-free cream cheese).
Lemon Zest: Orange zest or a splash of lemon juice can substitute for a different citrus twist.
Dairy-Free: Use dairy-free cream cheese and vegan butter, and ensure the blueberry sauce is cooled completely.

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Instructions

Make the Blueberry Sauce:
- In a medium saucepan, combine 2 cups fresh blueberries, 3 tbsp sugar, 1 tbsp cornstarch, and the finely grated zest of 1 medium lemon.
- Cook over medium heat, stirring frequently and gently smashing some blueberries as they soften, until the sauce thickens and the cornstarch becomes translucent (about 5–7 minutes).
- Remove from heat and let cool to room temperature (30–60 minutes). To speed up cooling, place the saucepan in an ice bath (a bowl of ice water), stirring occasionally. Alternatively, make the sauce a day ahead and refrigerate.
Prepare the Frosting Base:
- In a large bowl, use a hand mixer or stand mixer to beat 16 oz softened cream cheese, ½ cup room-temperature unsalted butter, 2 ¼ cups powdered sugar, 2 tsp vanilla extract, and a pinch of kosher or sea salt until smooth and creamy (about 2–3 minutes).
Combine the Frosting:
- Gently fold the cooled blueberry sauce into the cream cheese mixture with a spatula. Mix until you reach your desired texture—less mixing for chunkier blueberry pieces, more mixing for a smoother, more uniform frosting.
Chill and Use:
- If the frosting is too soft, chill it in the fridge for 15–20 minutes to firm up.
- Spread or pipe the frosting onto your favorite cooled cake, cupcakes, or other desserts.

Cooking Tips

Cool the Sauce Completely: Warm blueberry sauce can melt the frosting base, making it runny. Use an ice bath to cool it quickly if needed.
Room-Temperature Ingredients: Softened cream cheese and butter blend smoothly, avoiding lumps in the frosting.
Adjust Texture: For a thicker frosting, add an extra ¼ cup powdered sugar. For a thinner frosting, add a splash of milk (1 tsp at a time).
Frosting Cakes: Chill the frosting slightly for easier spreading or piping, especially for layered cakes.