Step 1: Make the Blueberry Compote
- In a small saucepan, combine blueberries, sugar, and lemon juice.
- Cook over medium heat until the blueberries burst and it becomes jammy, about 5–8 minutes.
- If too thin, mix cornstarch with 1 tsp water and stir in to thicken slightly.
- Remove from heat and let cool completely. You’ll only need a few tablespoons for the frosting—save the rest for swirling into yogurt or topping pancakes!
Step 2: Whip the Base Frosting
- In a large bowl, beat the butter and cream cheese together until completely smooth and fluffy (about 2–3 minutes).
- Add vanilla extract and a pinch of salt. Mix to combine.
Step 3: Add Blueberry Flavor
- Add 2–3 tablespoons of the cooled blueberry compote to the frosting.
- Beat on low speed until incorporated, then increase to high for a silky, whipped finish.
- Gradually add powdered sugar until you reach your desired sweetness and pipeable consistency.
Want it extra purple? Add a drop of purple gel food coloring. But honestly, it’s stunning as-is.
Step 4: Chill (If Needed)
If the frosting feels too soft to pipe, pop it in the fridge for 10–15 minutes. It’ll firm up beautifully.
Best Ways to Use This Frosting
- Vanilla or lemon cupcakes
- Lemon blueberry cake
- Sugar cookies or sandwich cookies
- Cheesecake topping
- Macaron filling
- Swirled onto pancakes, muffins, or toast (yes, really)
Pro Tips for Success
- Use full-fat block-style cream cheese, not whipped or spreadable
- Always cool the blueberry compote fully before adding to frosting
- Sift powdered sugar for the smoothest texture
- Store leftovers in the fridge for up to 5 days
Final Thoughts
This Blueberry Cream Cheese Frosting is more than just pretty. It’s bright, fruity, tangy, and deeply creamy with a natural, jammy sweetness. Whether you’re dressing up a special-occasion cake or making everyday cupcakes unforgettable—this frosting delivers on flavor and looks.
So go ahead. Whip it up. Pipe it high. Watch it disappear.