1-Rinse and pat dry the blueberries to remove any excess moisture.

2-Combine the blueberries and granulated sugar in a saucepan over medium heat.

3-Mash the berries with a potato masher and cook for 8-10 minutes until the mixture thickens to a jam-like consistency.

4-Remove from heat and let it cool completely to room temperature, or speed things up by refrigerating it.

5-Beat the softened cream cheese and butter together until they become fluffy and well combined.

6-Gradually add the powdered sugar, starting on low speed and then increasing to medium-high, until the mixture is thick and creamy.

7-Mix in the vanilla extract for an extra layer of taste.

8-Slowly beat in the cooled blueberry mixture to blend everything evenly.

9-Transfer the frosting to a piping bag with an open 1A or star 1M tip for decorating cupcakes or cakes.

10-Keep frosted items chilled until you’re ready to serve to avoid any melting.