A delicious blueberry buttercream made with fresh blueberries.
I really don’t like to see anything go to waste and I almost always have leftovers after baking something. Extra buttercream, ganache, cupcakes, etc. I store all of this in my freezer, but it can get out of control every once in a while, so I like to find things I can make with the extras.
In this case I used the following leftovers to make the perfect lemon cupcakes with blueberry buttercream.
- (pink) buttercream from the Pretty in Pink Ombre Cake
- meyer lemon cupcakes from the Meyer Lemon Bundt Cake
- (shrivelled) blueberries from the Blueberry Tart
The process was pretty simple AND successful considering I winged the entire thing.
While the buttercream and cupcakes were defrosting, I cooked down the blueberries, pushed them through a strainer, and reduced them to a thick sauce. I then cooled the sauce completely and added about 2-3 Tbsp of it to the room temperature buttercream. I folded it in by hand, but the buttercream was separating a bit so I threw it into the mixer and beat it for a couple minutes and it came out perfect!
It’s important to note that the starting buttercream was PINK. If you want yours to turn out the same color as these ones, make sure you use a base of pink. I’m sure the color would turn out just as pretty with white buttercream though, likley more of a pretty pastel blue.
I love the flecks of blueberries in these.
With the leftovers, I had just enough to ice the 6 cupcakes I had. Perfect. I managed to pick out a handful of un-shriveled blueberries as garnish, but the pickings were slim!
Classic combo of lemon and blueberry was a success. And YAY to no wasted leftovers!
Blueberry Buttercream
Ingredients
- 2 cups Simple Vanilla Buttercream
- 1 cup blueberries
- Pink color gel optional
Instructions
- Place blueberries and 1/4 cup water in a small pot over medium heat. Simmer until blueberries are broken downa nd most of the water has evaporated.
- Strain the blueberries, pressing through with a spatula.
- If blueberry sauce is too thin, return to pot over medium heat and reduce until thickened and coating the pot.
- Cool completely.
- Add 2-3 Tbsp blueberry sauce to buttercream and beat until combined.
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Danielle says
September 20, 2018 at 7:33 PMI have a very basic question. When you strain the blueberries, do you use the liquid in the frosting, or do you use the meat of the blueberries that is still in the strainer?
Olivia says
September 27, 2018 at 1:34 PMHi Danielle! You discard what’s in the strainer and use the liquid — it should be quite thick though — like a jelly.
Milena says
November 8, 2017 at 4:59 AMI’m so excited to try this! I love your page! Would I be able to follow the same recipe but use strawberries instead of blueberries?
Olivia says
November 8, 2017 at 1:21 PMHi Milena! Yes, it would work fine with strawberries too 🙂
Jen says
July 9, 2015 at 8:11 PMI tried making this and followed all the steps to your vanilla buttercream to be disappointed that the blueberry buttercream ended up as simply just as vanilla buttercream with a change of color. I don’t know maybe I did it wrong…but the taste of vanilla buttercream after putting in the blueberry sauce taste exactly the same honestly.
Olivia says
July 9, 2015 at 8:19 PMI’m sorry to hear that Jen! It’s definitely not an overpowering blueberry flavour, but it should be there. You can try increasing the amount of blueberry syrup or decreasing the sugar/vanilla to help the blueberry stand out.
[email protected] Baking in Pyjamas says
May 24, 2015 at 5:36 AMGood for you for using all those left over things, I have to confess I’m terrible and throwing stuff out. This blueberry buttercream looks so pretty and I can imagine tastes divine!
Olivia says
May 24, 2015 at 9:02 AMIt was really good with the lemon cupcakes! I’ve been guilty of chucking stuff out too, it happens sometimes, but I’m happy when I can find a use for everything :).
Chrisy @ Homemade Hooplah says
April 30, 2015 at 8:59 AMI already said so on Instagram, but your photos and frosting technique is just beautiful! These wouldn’t look near as good if I made them, but at least they’ll still taste great 😀 Our little garden has blueberries growing – here’s hoping I can pull this recipe off in a few weeks!
Olivia says
April 30, 2015 at 1:00 PMThanks Chrisy! I’m confident yours would look just as amazing! Truthfully I scraped the first pass on the frosting off the cupcakes, so this is take #2 :).
Dani @ House in Tillford says
April 28, 2015 at 11:58 PMIm totally the same, hate throwing out remainders. These look delicious, the berry and lemon would taste so good together!
Olivia says
April 29, 2015 at 10:45 AMI wish one day to make only enough for one recipe of anything and not to have any leftovers!
Jessica @ Sweetest Menu says
April 28, 2015 at 7:16 PMPrettiest cupcakes ever! Seriously, and such stunning photos!! Wow!
Olivia says
April 29, 2015 at 10:31 AMThanks Jessica! 😀
Amallia @DesireToEat says
April 27, 2015 at 7:19 AMWhat a lovely cupcakes..I love your pictures 🙂
Olivia says
April 27, 2015 at 10:01 PMThanks so much Amallia! 🙂
Chichi says
April 27, 2015 at 5:42 AMThe blueberry buttercream is so pretty and looks delicious as well
Olivia says
April 27, 2015 at 10:00 PMThanks Chichi! 😀
Lucy @ Bake Play Smile says
April 27, 2015 at 4:21 AMThese look amazing!!! Gosh I love your cakes and cupcakes! Such a yummy flavour too!
Olivia says
April 27, 2015 at 10:00 PMAww thanks Lucy! I love this flavour combo too!
Thalia @ butter and brioche says
April 26, 2015 at 11:37 PMI’ve never made a blueberry flavored butter-cream before but it sure sounds delicious and the color is just incredible. I can imagine how perfectly it compliments a lemon based cake too!
Olivia says
April 27, 2015 at 10:00 PMThanks Thalia! The color turned out especially pretty I think, thanks to the pink frosting.