Bright, fruity, sweet, and a touch tart - Fresh Blueberry Buttercream will be your favorite treat to make this summer. It's perfect for any summer cake, and I especially adore it on a Pistachio, Coconut, Lemon, or even Almond Cake. Double & Triple YUM!
I love how beautifully the blueberry flavor comes through on this icing, and it is also stunning to look at. It's bright and fresh, perfect for summer or for any time of the year, really.
Ways to Use Blueberry Buttercream:
- On Cupcakes: Lemon, Almond, and Pistachio are my personal favorites to pair with this buttercream, but there are so many other delicious options out there.
Try it on this Gluten Free Pistachio Cupcake or Cake - it's crazy good. and, there's an option in the notes for making it regular, if you are not in need of a gluten free cake.
- To Decorate Cookies or Use To Fill Sandwich Cookies
- Use for a Buttercream Board
- Decorate a Layered or Sheet Cake
- Eat with a Spoon out of the Mixing Bowl ... this might be one of my very favorite options
Things You'll Need for Blueberry Buttercream:
- Blueberries: Fresh or Frozen, I have used both and both work great. I always have frozen blueberries on hand, so I typically gravitate towards that for convenience.
If you're using fresh blueberries, typically I'll add a splash or two of water into the puree when I'm making it. Only about 1-2 teaspoons worth.
- Italian Meringue Buttercream or Traditional Buttercream:
Italian Buttercream is rather simple to make, but if you do not have the time to make it, you can make a batch of Traditional Vanilla Buttercream and add in the homemade sweetened Blueberry Puree. Both work great, but the Traditional Buttercream with blueberry puree added will be a little sweeter than the Italian Buttercream would be.
Now, if you or a family member has an egg allergy, and this prohibits you from eating the Italian Buttercream - the Traditional Buttercream with the blueberry puree will be a great alternative.
Tip When Using Traditional Buttercream:
It will be sweeter than the Italian Meringue, due to the powdered sugar, and you can't lessen the amount that goes in there. So, try not adding any sugar into your blueberry puree at first to see how that goes. You can always adjust.
How To Make Blueberry Puree for this Buttercream:
- Essentially, I make a sweetened puree or almost a blueberry jam for this buttercream.
It's so easy, and I love to do this for any fruit buttercream that I am making. It's easier than adding fruit juice or regular fruit purees. It helps lessen the chances of the buttercream splitting or curdling, because when the puree/jam is cooked, more of the liquid is removed.
1) Add blueberries to a sauce pan with a bit of lemon juice, lemon zest, sugar. If I am using fresh berries, often times I will add a small splash of water, also. Only about 1-2 teaspoons.
2) Bring to a low simmer and cook until the blueberries are soft, tender, and begin to burst.
3) Cook on low until the blueberry mixture has thickened and all the blueberries are tender, about 5-10 minutes.
4) Use an immersion blender, or transfer mixture to a blender to blend the puree until smooth. We don't want any large pieces of blueberry to remain. This will make piping the buttercream a nightmare.
5) Let the puree cool completely at room temperature or place in the refrigerator to chill, while you prepare the buttercream.
What if I don't have time to make blueberry puree?
If you do not have time to do this step, you can try to use blueberry jam - but keep in mind that since you cannot control the amount of sugar that is going into the jam/puree - the buttercream will be even sweeter than normal.
So, take that into consideration! But, it can be done.
Looking for other delicious cake recipes and inspiration?
Making this Blueberry Buttercream and need a cake to pair with it? Whip up this Gluten Free (or regular) Pistachio Cake. It's nutty, moist, tender, and everything you could dream of in a pistachio cake. It will never let you down, and it will rock your world.
Check out this Churro Inspired Cake that I created and competed with on Food Network's Halloween Wars Season 12 - Episode 5. The judges loved it, and it's perfectly balanced between bright, creamy, light, spicy, sweet, and a touch of warmth. It's so divine. You can't miss it. Especially that Strawberry Chili Jam. It's delicious on so many things.
Don't skip this amazing Chocolate Peanut Butter & Salted Caramel dream of a cake. It's fabulous. Yep, for a challenge I added fried and chocolate covered seaweed - but you can skip that. It's a delicious chocolate cake with Peanut Butter Italian Buttercream, toasted peanuts, Salted Ginger Caramel, and so much more. It's one of my favorites of all time. It totally blew the minds of the judges on Food Network's Halloween Wars, and I'm still so proud of it.
Not wanting cake? Well, here's a muffin that's so dang good that it borders being carrot cake's best friend but with so much more excitement and nutrition. Carrots, apples, dried fruits, warm spices, chopped nuts, and a ton of flavor are all wrapped up into The Very Best Morning Glory Muffins.
Feeling something savory? Well, look no further - these Savory Ham and Cheese muffins are here to rock your world and blow your mind. They are phenomenal. Filled with so much flavor, protein, nutrition, and deliciousness in every single bite. Ham, cheese, herbs, green onions, and goodness.. what could be better? Plus, it only gets even more delicious if you top them with garlic butter. But, only do it at your own risk. They're highly addictive.
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