Blueberry Buttercream Recipe

This blueberry buttercream is packed with real berry flavour and makes the perfect fruity twist on a classic buttercream.

It is light, fruity, and packed with flavour thanks to Honeyberry freeze-dried blueberries, which give little bursts of real fruit throughout the icing. It’s perfect for cakes, cupcakes, or even sandwiched between macarons.

Using whole blueberries instead of flavouring or jam gives the buttercream a much more natural taste - slightly sweet, slightly tart, and beautifully fresh.

And if you’re a baker who loves adding real fruit into bakes, these Honeyberry blueberries are honestly a game changer.

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Why Use Freeze Dried Blueberries in Buttercream?

A lot of blueberry buttercream recipes rely on jam or artificial flavouring. While those work, using freeze-dried blueberries adds:

• natural blueberry flavour

• subtle tartness that balances sweetness

• beautiful natural colour

• fruit flavour without adding extra moisture

Because they’re freeze-dried, they don’t water down the buttercream like fresh fruit can.

Ingredients

250g unsalted butter, softened

500g icing sugar

2–3 tbsp milk or cream

1 tsp vanilla extract

10g HoneyBerry freeze-dried blueberries

Method

1. Crush or blitz the freeze-dried blueberries into a powder. You can do this using a small blender, spice grinder, or by crushing them in a pestle and mortar. Alternatively, you can use ready-made blueberry powder.

   
   

2. Mix the blueberry powder with 2–3 tbsp of milk or cream and leave it for a minute or two. This helps release the colour and flavour from the blueberries.

   
   

3. Beat the softened butter for 3–5 minutes until pale and fluffy.

   
   

4. Add the icing sugar a little at a time, beating well between each addition.

   
   

5. Pour in the blueberry and milk mixture along with the vanilla extract and beat until smooth and evenly coloured.

   
   

6. Add another splash of milk if needed until the buttercream is soft and pipeable.

Baker’s Tip:

For the smoothest buttercream, sift the blueberry powder before mixing it with the milk. This helps prevent small fruit pieces or seeds from affecting the texture, especially if you’re piping with fine nozzles.

Colour Tip:

Buttercream colour deepens slightly as it sits, so if the blueberry shade looks a little pale at first, give it 10–15 minutes and it will usually become more vibrant.