Summer blueberries. We buy them by the pound and work them into everything from pancakes to oatmeal to just laying them out in a bowl at breakfast. We recently found ourselves in an overstock situation having gone a little crazy at the market where strawberries, raspberries and blueberries were all on sale. The sign said “sale”…there wasn’t much we could do but give in. But we’re resourceful in our house and nothing goes to waste if we can help it. With a little effort, some research and a few minutes in the kitchen, we whipped up a pretty fantastic blueberry buttercream frosting that goes well on yellow cake and lavender cake. This batch makes enough frosting for a two tier, 6′ cake. Have any fresh fruit frosting recipes? We’re always on the hunt for more.
Yields: About 2 1/2 Cups (enough for 1 two layer, 6″ cake or about 18 good sized cupcakes)
Blueberry Buttercream Frosting:
3/4 cup organic, unsalted butter, softened
3 1/2 cups sifted confectioner’s (icing) sugar
1/4 Cup organic blueberry puree (put 1 Cup fresh blueberries in a food processor)
4 Tbsp blueberry juice (you should have enough from your puree but organic blueberry juice is available on most grocery shelves just in case)
1/2 Tbsp lemon zest
1 tsp pure vanilla extract
1/8 tsp kosher salt
4-6 tbsp organic heavy whipping cream (35-40%)
Puree blueberries and strain through a fine mesh sieve. Set aside berries and juice in separate small bowls. In an electric mixer fitted with a paddle attachment, on medium speed, cream butter and salt until smooth. Lower mixer speed to medium-low and slowly add (in order) icing sugar, vanilla extract, blueberry puree, blueberry juice and lemon zest, letting each incorporate completely before you add the next. Return mixer speed to medium and beat until light and fluffy (medium is setting 6 on our KitchenAid Artisan mixer). If needed, add cream 1 tbsp at a time until the frosting is a spreadable consistency.
Blueberry buttercream frosting will keep for a week in an airtight container, refrigerated. It will also keep in the freezer for up to 2 months stored in a freezer bag or airtight container. If it’s been stored, first bring it to room temperature, then re-whip the frosting at medium with an electric mixer fitted with a paddle attachment.