Add your blueberries to a small saucepan with a tiny splash of water (1-2 teaspoons) to get things moving. Cook on medium heat and stir as they burst.

Once it looks juicy, add a squeeze of lemon juice. Keep simmering until it reduces into a thicker, jammy sauce for 8 to 12 minutes.

Strain if desired for super smooth frosting. Let it cool completely.

In a mixing bowl, beat the softened butter until creamy and lighter in color.

Gradually add powdered sugar in batches to avoid a sugar cloud.

Once the mixture is fluffy, add the cooled blueberry reduction and beat again, scraping down the bowl.

Taste to adjust flavor, adding more blueberry reduction or powdered sugar as needed.

Add a pinch of salt and a splash of vanilla extract if desired.

If the frosting is too thick, add a teaspoon of cream or milk. If it's too thin, chill for 10 minutes or add more sugar.