My favorite way to make fruit-flavored buttercream is always with freeze dried fruit. It gives the frosting the most authentic flavor without compromising the consistency of the buttercream. So whenever I’m perusing the freeze-dried fruit selection at my local grocery store, I always check to see what kinds are available. When I saw that freeze-dried blueberries were a thing I just had to snatch them up for a buttercream recipe!
Amazing Natural Color and Flavor
This blueberry buttercream has the most authentic flavor and the natural color is just unreal. You make it by grinding freeze-dried blueberries into a powder using a food processor, then adding them to the buttercream.
One thing I’ve noticed is that different brands of blueberries can yield slightly different colors. This is because of a natural pigment found in all blueberries called anthocyanin. Different types of blueberries have slightly different pigments. For example, wild blueberries have more of a red-violet pigment (like you see here) and cultivated blueberries have more of a deep blue or indigo pigment.
To give you some visual examples of how this can affect the resulting buttercream color, I made this lemon cake with blueberry buttercream using these freeze-dried blueberries from Trader Joe’s and got more of a bluish purple color.
Then for this buttercream recipe, I used Natierra Organic Freeze-Dried Blueberries and it turned out way more red-violet, but with the same amazing blueberry flavor. Pretty wild!
What are Freeze-Dried Blueberries?
The process of freeze drying removes all the liquid from the berries while keeping the color and flavor intact. The blueberries are essentially frozen, and then the ice is vaporized after that. This preserves all the nutrients of the blueberries, since the only element eliminated is the water content. The process also makes the blueberries dry enough to grind into powder for flavoring and dying foods like buttercream.
You can usually find freeze-dried berries in the snack section at your local grocery store. I’ve seen them at New Seasons, Whole Foods, Target, Costco, and Trader Joe’s. If you can’t find them locally, Amazon is also a great resource. Just make sure they’re freeze-dried and not just dried.
Can I Use Fresh or Frozen Blueberries?
Since both fresh and frozen blueberries still contain a ton of water, you can’t do a straight substitution in this recipe. Adding all that water content will make your buttercream split, plus the flavor won’t be as powerful. If you can’t find freeze dried blueberries locally or online, I’d recommend trying a reduced blueberry pureè to flavor the buttercream instead. That will mean pureèing the blueberries, then cooking them down in a saucepan to remove as much liquid as you can.
What to Pair with Blueberry Buttercream
Here are some of my favorite cakes to pair with this blueberry buttercream:
Freeze-Dried Blueberry Buttercream
Ingredients
- 3/4 Cup (18g) freeze-dried blueberries
- 1 Cup (226g) unsalted butter, room temperature
- 3 Tbsp (45ml) whole milk, room temperature
- 1 tsp pure vanilla extract
- 3 Cups (360g) powdered sugar
- pinch of salt
Instructions
- With a food processor, grind the blueberries into a powder and set aside.
- Whip the butter using a stand mixer with a paddle attachment on medium-high speed until it’s creamy and light in color (5 minutes). Add vanilla, milk, and blueberry powder and continue to mix on medium until fully combined.
- Add the powdered sugar one cup at a time and mix on low speed, scraping down the bowl and paddle after each addition. Add a pinch of salt and mix on low speed until fully combined and smooth, 1-2 minutes.
Notes
- Frost 12-15 cupcakes with a piping bag
- Fill and crumb coat a three-layer 6-inch cake or two-layer 8-inch cake. To have enough for frosting and decorating as well, double the recipe.
What will you do with your blueberry buttercream? Let me know in the comments or tag me on Instagram if you make this recipe!
I loved this recipe. I did shift my sugar and the blueberries as they were not fine enough for my liking. I have made this recipe twice now. The second time made it a blueberry lemon cream chesse buttercream and let me just say it was so good. Definitely one to keep in your back pocket.
This butter cream was amazing. I used the mixed freezed dried triple berries ( strawberry, blueberry, and raspberry.)
I was doing a personal birthday cake for my dad and had to figure out of what flavor cake to make. That when I remembered that my dad told me his favorite snack was peanut butter and jam sandwich.
Lucky, I find a recipe to make peanut butter cake and got the all ingredients to make the cake and butter cream.
At first, when I told Dad of what of type of cake it was, he made a funny look on his face and it sounded strange to him, but when he tired the cake the look on his face was priceless .
The peanut butter and triple berries butter cream cake was a huge success . The funny part was that everyone wanted a piece of my dad cake .
To make it more resilient to heat, could I make a mixture of half shortening and half butter?
Hi Georgia! Yes, sub half of the butter with shortening and you can also add 1 Tbsp of meringue powder. This blog post details it all: https://sugarandsparrow.com/buttercream-recipe-for-hot-weather/
I purchased freeze dried blueberry powder instead of the freeze dried blueberries. Can I just use 17 grams of the powder? It Won’t bet ¾ cup in volume.
Hi Maria! Yes, use 17g of freeze dried blueberry powder. Enjoy!
This sounds delicious! If I have blueberry powder rather than freeze dried blueberries, would I still use 18g for the recipe?
Thanks!
Hi Dora! Yes, use 18g of freeze dried blueberry powder. Enjoy!
Beautiful! I’m going to have to try this.