In a small saucepan, combine the fresh (or thawed) blueberries with granulated sugar.
Simmer the mixture over medium heat, mashing the berries as they cook to release their juices.
Cook for 8–10 minutes until the mixture thickens and reaches a jam-like consistency. It’s ready when a spoon dragged through leaves a clear path.
Transfer the mixture to a shallow bowl and allow it to cool completely at room temperature or in the fridge. This step is essential to avoid separating the frosting.
2️⃣ Make the Frosting
In a large mixing bowl, beat the softened butter and cream cheese on medium-high for 2–3 minutes until smooth and fluffy.
Mix in the vanilla extract.
Gradually add powdered sugar, 1 cup at a time, starting on low speed to prevent a sugar cloud, then increasing to medium-high. Continue beating until the mixture is spreadable and fluffy.
3️⃣ Combine Blueberry Mixture & Frosting
Once the blueberry mixture is cool, slowly beat it into the frosting until it’s evenly combined. Continue to beat for 1 more minute until the frosting turns a pale purple color.
4️⃣ Use & Serve
Spread or pipe the blueberry cream cheese frosting onto cakes, cupcakes, or pancakes.
For added flair, garnish with fresh blueberries or a light drizzle of more blueberry reduction on top!
