Ingredients
- 1 cup fresh blueberries (frozen can be used if thawed)
- 1 tablespoon lemon juice
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- A pinch of salt
For those who might need substitutions, you can easily swap out the cream cheese for a dairy-free alternative if you’re catering to dietary restrictions. The blueberries can be replaced with your favorite berry if you want to experiment with flavors, though I must say, blueberries hold a special place in my heart. Their color and taste are simply unmatched.
Instructions
- In a small saucepan over medium heat, combine the blueberries and lemon juice. Cook until the blueberries start to break down, about 5-7 minutes, stirring occasionally.
- Once the blueberries have softened, mash them with the back of a spoon or a potato masher until you have a thick puree. Allow this to cool completely. This step always reminds me of my grandmother’s patience as she would prepare her famous blueberry jams.
- In a large mixing bowl, beat the cream cheese and butter together until smooth and creamy, about 3 minutes. This is where the magic begins, as the tangy cream cheese melts into the rich butter.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition to maintain a smooth texture.
- Stir in the vanilla extract and salt, then add in the cooled blueberry puree. Mix until fully combined, and the frosting turns a delightful shade of purple.
- Chill the frosting for at least 15 minutes before using to allow it to firm up slightly, making it easier to spread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International